Once upon a time, the most popular snack in Beijing was Shaqima. When I was a child, I was in the countryside, and there were no snacks. When the Spring Festival comes, my grandmother will make me Shaqima. Grandma is from the north. She can cook any snack, whether it's twist or Shaqima. Grandma's Shaqima is soft and sweet, and I like it very much. Shaqima is easy to raise. It's not bad to make a big pot every New Year and put it in a bag for several months. Many people find it troublesome to buy Shaqima outside. In fact, Shaqima is made of flour, and the method is very simple.
Grandma taught me to make Shaqima when I grew up, which is more delicious than what I bought. Today, I will share this practice with you. Shaqima has a soft taste and is most suitable for children and the elderly. Shaqima sold in the supermarket, the cheapest is 8 yuan a catty, it is not cost-effective to buy and eat, so it is better to buy some flour and cook it at home. I haven't bought Shaqima since I learned to make it from my grandmother. Children can make fresh, delicious and healthy food if they want to eat it. Shaqima made by myself has no preservatives and other additives, so it is more safe to eat. Forget Shaqima, buy a catty of flour to teach you how to cook. It's soft and sweet, with zero nutrition, and it's more delicious than what you bought.
After peeling a big sweet potato, wash it, slice it or put it on a plate and steam it in a pot. Press the sweet potato paste with a spoon while it is hot, pour in a bowl of flour, add a spoonful of sugar, beat an egg, add a proper amount of pure milk, stir with chopsticks, and knead into a smooth dough. Making dough with milk is more nutritious than making dough with water. The dough is moderate in hardness. Cover with plastic wrap and relax 10 minutes. After the dough is relaxed, put it on the panel and flatten it by hand, then roll it into large pieces with a thickness of 5 mm, cut it into long strips with a knife of 1 cm, and then cut the long strips into small pieces with a length of 5 cm.
After cutting, sprinkle some dry flour and shake the small noodles to prevent adhesion. Heat the pan with proper amount of oil. When it's 50% hot, turn the heat down and pour the noodles in for frying. After floating, they are often turned over with a sieve. When the noodles are golden and crisp, take them out. Prepare a container, pour some raisins and prunes, put whatever dried fruit you like, and pour some fried sesame seeds, which will not only make Shaqima taste better, but also be non-sticky. Pour a bowl of water into a wok, add a proper amount of sugar, stir-fry the sugar with a small torch until it is light yellow with small bubbles, and turn off the heat when it becomes sticky.
Pour all the fried noodles into the pot, stir quickly with a shovel to cover the surface of the noodles with a layer of syrup, pour them into a mold filled with dried fruits, compact them with a shovel, cool them, take them out and cut them into small pieces. You can make your own round mold or square mold, and your own Shaqima tastes very soft. If you don't eat it all at once after cutting it into small pieces, you can put it in clean plastic bags and keep it for several months. Self-made Shaqima is clean and hygienic, with zero addition. Materials can also be selected according to your own taste. It can be made of sweet potato, yam, taro, etc. , much more nutritious than buying.
Shaqima can be homemade at home, soft and sweet, delicious and nutritious. Zero addition is easier to eat than bread, and people who can't cook can see it at a glance. Self-made Shaqima can be made of all kinds of ingredients, which can't be bought outside, and no additives such as preservatives are added to give children nutrition. Forget Shaqima, buy a catty of flour to teach you how to cook. It's soft and sweet, with zero nutrition, and it's more delicious than what you bought. The Chinese New Year is coming soon, so it's better to make some Shaqima products yourself. It is good to eat by yourself or entertain guests. Friends who love Shaqima should learn quickly.
Making Shaqima at home is soft, glutinous, sweet, delicious and nutritious, which is easier than zero-added bread.