Ingredients:

A: Dough ingredients

250 ??grams of ordinary flour, 3 eggs, 3 grams of yeast powder (optional).

B: Syrup ingredients

150g maltose, 150g white sugar, 80ML water.

C: Decoration

Raisins, cranberries, walnuts (chopped), cooked sesame seeds.

Method:

1. Crack the eggs into a large bowl and beat until foamy.

2. Pour flour and yeast powder into the egg liquid, stir well, and knead into a dough, let it rest for a while.

3. Roll the dough into large thin slices, sprinkle the dough with thin noodles, fold it up and cut into thin noodles.

4. Shake out the cut noodles and sprinkle some thin noodles to prevent them from sticking.

5. Heat the oil, throw in a small piece of noodles, and then fry them when they float. Add the thin noodles in batches and fry them.

6. The noodles will expand quickly and float after being put into the oil. Fry until the noodles change color slightly and can be easily broken. Remove and control the oil.

7. There will be a lot of fried noodles, which looks very spectacular. While frying the noodles, start boiling the sugar.

8. Put maltose, white sugar and water into the pot together, cook slowly over low heat, stirring while cooking, for about 15-20 minutes, cook until the syrup becomes thick and can be stirred up with chopsticks. Pull out the silk.

9. Cook the sugar until the heat is high, turn off the heat, quickly pour the noodles and dried fruits into the syrup, stir evenly, and try to make all the noodles covered with syrup. At this time, move quickly, otherwise the syrup will Dry.

10. After mixing evenly, pour the noodles into a container that has been greased with oil, and flatten and compact them firmly.

11. After cooling, take out and cut into pieces.

Remarks:

1. Adding yeast powder can make the taste more fluffy, or it can be omitted, and the taste is also very good.

2. Cut the noodles as thin as possible. They will expand a lot when fried.

3. Frying the noodles and boiling the syrup can be done at the same time. When the noodles are fried, the syrup is almost ready.

4. The amount of white sugar can be reduced appropriately according to taste.

5. The added nuts and fruits can be added according to personal taste. They can be added to the noodles and mixed well, or they can be spread in a container and stuck to the surface of the finished product.

6. The final container for saqima must be oiled in advance (to prevent staining and facilitate removal).