One of my favorite legends about Shaqima is: Shaqima (also known as Saqima) is a famous dish of the Qingming Dynasty. It was introduced by ethnic minorities in China and has a sweet and soft taste. , golden in color, sweet but not greasy, melts in the mouth, fragrant and nutritious, is a Manchu language. Saqima is a Manchu transliteration, and its original meaning is "dog breasts dipped in sugar"

Sha The making process of Qima

The first step: mix the eggs and flour into a dough. (Be careful not to add water)

Step 2: Roll the dough into noodles. Just like rolling noodles, add less starch when rolling to avoid sticking together.

Step 3: Cut into thin strips, about 0.2cm wide (I am not good at knife skills.)

Step 4: Mix the cut noodles with a little starch Spread evenly to avoid sticking together.

Step 5: Heat oil in the pot until it is 70% to 80% boiling.

Step 6: Fry the noodles below until golden brown.

Step 7: Mix the fried noodles with red dates and corn kernels (I have processed the corn, blanch it over high heat and stir-fry it in the pot to remove the water)

Step 8: Boil the syrup, add a bowl of water to the pot, and then add one or two ounces of sugar. Simmer slowly over low heat without stirring. When it reaches a certain point, dip a chopstick into the syrup and pinch it with your fingers until you can pull out the threads.

Step 9: Pour little by little into the mixed noodles and stir quickly so that each noodle is evenly coated with syrup.

Step 10: Grease a flat plate with oil and sprinkle sesame seeds evenly.

Step 11: Pour the noodles dipped in syrup into a flat plate and compact.

Step 12: After the syrup is dry, you can take it out and cut it into pieces for consumption.