Sachima practice is as follows:

1, with materials:

Flour, eggs, water

2, the above material kneaded into a dough standby;

3, rolling pin as far as possible rolled into a square 3mm thickness of the work of the sheet;

4, with a knife, cut into a strip of about 5 centimeters wide, and then cut into 4 millimeters about thin strips;

5, the pot of oil, oil is hot into the sakima, deep-fried until both sides of the golden brown out;

6, the pot with sugar and water simmering, until the sugar water small bubbles, the color becomes darker quickly into the fried sakima strips tossed evenly, out of the pot;

7, the sakima poured into molding molds, quickly pressed molding, cool at room temperature;

8, cut into sakima squares;

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