When it comes to desserts for all ages, Shaqima will definitely be one of them. Shaqima is a traditional pastry snack and one of the "Four Seasons Pastry in Beijing". Shaqima is beige in color, soft and sweet in taste, and has a sweet aroma like osmanthus honey. Although Shaqima has a high calorie, eating more sweets at ordinary times will make our mood better, especially.

Generally, the Shaqima we often eat is original or brown sugar, and some will add some ingredients such as sesame seeds and nuts to Shaqima. Considering that today is Tanabata, I chose to add roses representing romance and love when making this Shaqima. Roses have always been the most common flowers on Valentine's Day, representing romantic and sweet love, so in today's festival, Shaqima is certainly sweeter.

Now let's see how this rose-scented Shaqima is made. As a snack on Tanabata, it will definitely be sweet to our hearts!

Name of the dish: Rose Shaqima

Ingredients required: 220g of flour, 3 eggs, 5g of baking powder, 65438+ 050g of rock sugar, 45g of honey, about 6 dried roses, proper amount of vegetable oil and a little corn starch.

Cooking steps:

1. First, we need to put the prepared flour and baking powder into a basin, then beat three eggs on the flour and mix the eggs and flour thoroughly.

Generally speaking, adding three eggs doesn't need to add water. If you think it will be dry, you can add a little water, then knead the dough evenly, sprinkle a little dry corn starch on the surface of the dough and let it stand for 30 minutes.

3. First divide the dough into small pieces, then roll it flat and cut it into thin strips. Rolling dough and cutting noodles may be sticky. You can always prepare some dried corn starch and sprinkle it on it.

4. Because some corn starch will be sprinkled on the surface when cutting noodles to prevent adhesion, the excess corn starch on noodles should be screened out with a sieve before frying.

5. Then add a proper amount of vegetable oil to the pot to prepare to start fried noodles. After the oil is hot, put the sliced noodles in a pot and fry them until golden and cooked, and then take them out. Control the excess oil and put it in a bowl for later use. At this time, fried noodles can also be eaten directly.

6. Then treat the prepared dried roses, and remove the roots and flower cores of the roses, leaving only the petals of the roses.

7. Then add a small amount of water to the pot, slowly cook the rock sugar until it melts, add a little honey, cook it with low fire until it becomes thick syrup, then put the prepared rose petals into the pot before turning off the fire, and stir it to turn off the fire.

8. Put a layer of vegetable oil in the container, then mix the fried noodles with the prepared syrup evenly, pour it into the oiled container, press it with a spoon, and set aside to cool.

9. After cooling, the syrup will solidify with the noodles. Slowly pour it out and cut it into small pieces to eat.

Cooking skills:

1. Under normal circumstances, when cooking syrup, I choose sugar or maltose. Syrup will be better, but there is no maltose at home, so I choose rock sugar and honey instead.

2. When cutting noodles, the thickness should be as consistent as possible, and it is not necessary to cut them too thin, otherwise they will break easily when stirring.