Step 1: We need to prepare the ingredients we need: 400g flour, 60g sugar, 6g baking soda, 6 eggs, raisins, black sesame seeds, milk, Lycium barbarum and 1 spoon maltose. When the ingredients are ready, find a clean and large container, add baking soda and flour, mix well, then add the egg mixture and continue to mix evenly.

Step 2: If the dough is dry, don't add water, you can drop a small amount of milk, which can greatly improve the soft taste of Shaqima. After the dough is mixed evenly, roll it into thin slices with a rolling pin, and then cut it into thin and uniform strips with a knife. When cutting, pay attention to sprinkle a small amount of flour if the strips will stick together.

Step 3: After the strips are cut, take the hot oil out of the pan. When it is about six minutes hot, put the strips into deep frying one by one. Until the strip expands a little and floats, it can be fished out to control the oil. If you want to eat some soft Shaqima, you can wait for the long strips to be fried and slightly golden and astringent. Friends who want to eat some crispy Shaqima can just extend the frying time slightly.

Step 4: Take out the pot for the second time, add white sugar and a small amount of boiled water. Add 1 spoon maltose when all the sugar melts and many bubbles appear. Wait until the wire drawing begins to appear in the pot. At this time, you can add the previously fried strips, then add raisins, black sesame seeds and medlar, and plastic it.