Shaqima
by Q pig baby
Favorite
Difficulty
Normal
Time
1h
Serving
2
When I was a few years old, I had an impression of Shaqima. At that time, there was a dim sum chef who rode his bike to the village to sell bread and cakes. Every child can't resist the sweet Sachima. Since there is not much pocket money in my hand, I can only imagine the sweetness from a distance. Occasionally, my family bought one or two yuan, and a few of our brothers and sisters divided it into pieces and tasted it. The soft and sticky taste is soft and crunchy, and crispy and sweet. I really like the taste.
I recently read a Cantonese-style book earlier and learned about the production process of Shaqima. It turns out that you can easily make it in your own home! Beat the egg into the flour, knead it into a wet dough, sprinkle it with cornstarch, roll it out and cut into small strips, deep-fry until golden and pick it up, then boil the syrup, let the fried noodles roll in the syrup , Press it into the mold while it is hot, and cut into pieces after cooling. It's not difficult!
Today we had Shaqima for breakfast, accompanied by a cup of Yunnan Pu'er tea, which was quite enjoyable. There are two points to pay attention to here. First, prepare non-stick molds. Second, don’t overdo the syrup. Pick it up with chopsticks and just draw it. The mold used this time is Yangchen’s [9-inch non-stick pie pan] & [multi-function toast box], and the kitchen utensils use a deep fryer & Jiesai automatic cooking pot. Hope everyone will like this Cantonese dim sum Shaqima. "
I recently read a Cantonese-style book earlier and learned about the production process of Shaqima. It turns out that you can easily make it in your own home! Beat the egg into the flour, knead it into a wet dough, sprinkle it with cornstarch, roll it out and cut into small strips, deep-fry until golden and pick it up, then boil the syrup, let the fried noodles roll in the syrup , Press it into the mold while it is hot, and cut into pieces after cooling. It's not difficult!
Today we had Shaqima for breakfast, accompanied by a cup of Yunnan Pu'er tea, which was quite enjoyable. There are two points to pay attention to here. First, prepare non-stick molds. Second, don’t overdo the syrup. Pick it up with chopsticks and just draw it. The mold used this time is Yangchen’s [9-inch non-stick pie pan] & [multi-function toast box], and the kitchen utensils use a deep fryer & Jiesai automatic cooking pot. Hope everyone will like this Cantonese dim sum Shaqima. "
