250g of common flour, appropriate amount of corn starch, 30g of milk powder, 3 eggs (each with skin about 55g), 3g of instant dried yeast, 30g of dried cranberries, appropriate amount of peanut oil, maltose100g, fine sugar120g and 25g of water.

2. Practice:

(1) Common flour and milk powder are mixed.

(2) Find a small pot, beat in three eggs, then pour in dry yeast, and stir evenly with chopsticks.

(3) Pour the egg liquid into the flour.

(4) Then stir evenly with a scraper. Don't use your hands because the dough will be sticky.

(5) Shaqima's dough should not be too dry, otherwise the noodles will taste too hard.

(6) Put the dough into the basin, cover it with plastic wrap and let it stand for 40 minutes.

(7) After 40 minutes, take out the dough and add some corn starch. Some corn starch was sprayed on the chopping board to prevent sticking, and then the dough was rolled into large pieces and cut in half.

(8) Continue to roll the cut dough into a rectangle as much as possible. The thickness is about this, about 0.2 cm.

(9) Then cut the dough sheet from the middle and cut it into strips with a width of 0.3-0.4 cm.

(10) In short, this is the size of the face.

(1 1) Then sprinkle some corn starch and break the noodles into pieces, so as not to stick together.

(12), the excess starch in the noodles was removed with a flour sieve.

(13) Pour proper amount of peanut oil into the pot and heat it on medium heat. How heated is it? Just throw a noodle in and it will float immediately.

(14) Noodles swell when they meet oil. Remember not to fry it for too long, and take it out when it turns a little golden. Shaqima will harden after being bombed.

(15) All the noodles are fried like this, so put it aside.

(16) Then oil the four walls of the container containing Shaqima.

(17) Start boiling syrup at this time. Pour maltose, sugar and water into the pot and simmer.

(18) After a while, the syrup boiled. At this time, measure with a warm agent, and turn off the fire when it reaches 1 15 degrees.

(19) If there is no temperature agent, hold the syrup with chopsticks, cool it a little, and then pull out the filaments. Or prepare a bowl of cold water, dip a little syrup into the water with chopsticks, and the syrup will solidify immediately after entering the water.

(20) Immediately after turning off the fire, pour noodles and dried cranberries. Stir-fry constantly with a shovel, so that each noodle is evenly coated with syrup, and the action must be fast, otherwise the syrup will solidify easily when it is cold.

(2 1) After wrapping, pour the noodles into the oiled container while it is hot, and dip some water in your hands to smooth it out.

(22) Wait until it is completely cooled and solidified.