1. Prepare the ingredients

2. Pour the yeast and egg mixture into the bowl of flour

3. Stir with chopsticks to mix well

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4. Form a dough, cover with plastic wrap and loosen for 15 minutes

5. Divide into two pieces of dough

6.

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7. Sprinkle flour on the sheet, fold it up, and cut it into thin strips

8. Shake the cut strips and sprinkle some flour on them to prevent them from sticking together

9. Heat the oil, and deep-fry the strips of pasta in batches

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10. Fry the noodles until they are slightly browned and can be easily broken, then remove from the pan and control the oil

11. Pour the water into the pan, add the sugar, then add the maltose

12. Cook over low heat while stirring for about 15-20 minutes until the syrup becomes sticky and can be pulled out when picked up with chopsticks

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The Sakina is a very popular dish. p>13. Turn off the heat, quickly pour the noodles and dried fruits into the syrup and mix well

14. After mixing well, pour the noodles into a pre-greased container and press firmly to flatten and compact them

15. Let it cool down and then cut it into pieces to serve

Cooking Tips

1. Adding yeast can make the texture more bulky and fluffy, and can be done without adding yeast.

2, fried noodles and boiling syrup can be done at the same time, the noodles fried, syrup is almost to the fire.

3, no maltose, you can use sugar + honey.

4, add the nuts and fruits can be added according to personal taste.

5, the last container for the sachima, to be coated with oil beforehand (anti-staining, easy to take out).

Dietary Knowledge

1, Caramel treats original name is sachima, is a Manchu food, the Qing dynasty Guanwai three mausoleums one of the sacrificial offerings, the original meaning of the "dog's milk dipped in sugar". The noodles are fried and mixed with sugar to form small pieces.

2. Sakima is one of Beijing's famous seasonal pastries. In the past, it was also written as "Shaqima" and "Sailima" in Beijing. Saqima has a yellow color, fluffy and soft texture, sweet and delicious, cinnamon and honey aroma characteristics.