Tartary Buckwheat Saqima

Name: Tartary Buckwheat Saqima
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Plain flour; 100g Tartary buckwheat flour; 2 pcs egg; Some Corn oil; 70g maltose; 50g Sugar; Some preserved fruit; a little Cooked black sesame; 100ML Shimizu

by Youlan Lengxiang

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Tartary buckwheat, or tartary buckwheat, is a rare food and medicine in nature. Tartary buckwheat tastes bitter, calms cold in nature, can soothe the nerves, invigorate qi and blood, reduce qi and wide intestines, clear heat and gout, dispel accumulation and resolve stagnation, moisten the intestines and lax, relieve cough and asthma, anti-inflammatory, anti-allergic, strengthen heart, and relieve It has the effects of weight loss and beauty.

Tartary buckwheat is known as the "king of five grains" and "three-lowering food" (lowering blood pressure, blood sugar, and blood lipid) because of its rich nutritional ingredients and good medicinal properties. In normal life, if you can eat some tartary buckwheat regularly, it can effectively prevent the "three highs". Although the food made of tartary buckwheat flour is not as moist and beautiful in appearance and color as white flour, it is not inferior in terms of taste, and more importantly, it is healthy and nutritious.

Tartary buckwheat cannot be eaten alone because of its bitter taste. It is usually mixed with other flours in proportion, otherwise it will be too bitter to swallow. "

Ingredients

Tartary Buckwheat Saqima

1. Prepare the ingredients you need.

2. Cut the preserved fruit into small pieces and set aside.

3. Mix the flour and tartary buckwheat flour evenly.

4. Add the eggs to the flour.

5. After stirring, knead into a smooth dough, cover with plastic wrap and leave for one hour.

6. Take out the dough that has been made, roll it out into a sheet about 0.7cm thick and cut it from the middle.

7. Sprinkle the two slices of dough with a little flour to prevent sticking and overlap, and cut into strips about 0.5cm wide.

8. Put an appropriate amount of corn oil in the pot and heat it to 60% heat. Put a piece of noodles first if it can rise immediately to prove that the oil temperature is just right.

9. Put the noodles one by one and fry them on a low fire. Remove the noodles as soon as they float.

10. Drain the fried noodles.

11. Take another pot, add sugar, maltose, and 100ML of water, and boil on low heat.

12. Cook until saccharification and use chopsticks to pull out the shredded sugar.

13. At this time, the syrup in the pot has fine bubbles, turn off the heat.

14. Add the deep-fried noodles, dried fruit and black sesame seeds, and mix them quickly. Try to coat every noodle with syrup.

15. Put it into the oiled paper mold while it is hot, flatten and compact it as much as possible, and cut it into small pieces when it is completely cool.