The original name is Saqima, which is a kind of Manchu food. It was one of the sacrifices at the Three Tombs outside the Pass in the Qing Dynasty. Its original meaning is "dog breasts dipped in sugar". After the noodles are fried, mix them with sugar and break them into small pieces.
Saqima is one of the famous Beijing-style four-season pastries in Beijing. In the past, he also wrote "Shaqima", "Sailima" and so on in Beijing. Saqima has the characteristics of beige color, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.
It is written in "Yanjing Chronicles": "Saqima is a Manchurian pastry. It is made of rock sugar, butter and white flour. It is shaped like glutinous rice. It is cooked in an ash-free wood oven. Formed into cubes, it is sweet and edible. ”
Saqima was an important snack at that time. According to "Guangxu Shuntianfu Chronicles", "Sailima is a snack for Lamas. It is made in today's shops. It is made of flour mixed with fruits, steamed with sugar and lard, and has a very delicious taste." "Ma Temple" written in the 28th year of Daoguang The Sugar Cake Xinggui Monument also writes, "It is a must-have for the monks and Taoists of the banner. A table for weddings and banquets is indispensable for weddings and funerals." At that time, the Taihua Zhai Pastry Shop in Beixinqiao had the strongest butter flavor. It was adjacent to the royal temple Lama Temple to the north. The lamas there were the first patrons of Taihua Zhai. They used a large amount of it as an offering in front of the Buddha. .
The one produced by Zhengmingzhai is the most famous. The Saqima produced by Yongxingzhai also has a good reputation.
Saqima has won people's love for its soft, sweet and melt-in-the-mouth advantages. After Manchuria entered the customs, Saqima became popular in Beijing. Today, Saqima, as a delicacy of Manchu pastries, has spread from the north throughout China. But it has higher calories (fat content is about 54 or one piece is about 200 calories). Even though Saqima is delicious, you should still eat as little as possible for the sake of health.
In Hong Kong, people often call Saqi horses "horse boys". Since horse racing gambling is commonly known as "horse betting", some Hong Kong people have a superstitious belief that after eating a saqi horse, they can win in horse racing gambling.
Naming
[Edit this paragraph]
Legend 1
The Manchus originated from the Jurchens. After the Mongols were destroyed during the Jin Dynasty, the Jurchens who stayed in Liaoyang and other places gradually became Sinicized. The Jurchens who stayed in the Yilan area of ??present-day Heilongjiang slowly migrated southward, forming three tribes: Jianzhou Jurchens, Haixi Jurchens and East China Sea Jurchens. Among them, Jianzhou Jurchen is close to the Han Dynasty and has rapid social and economic development. When Nurhachi was appointed as the commander of Jianzhou Left Guard, he unified all the Jurchen tribes and established the Later Jin Dynasty. In 1635 AD, out of political necessity, Huang Taiji abolished the Jurchen's old name and named their clan "Manchu". The Manchus officially became a new ethnic minority. With about nine million people, it is one of the most populous and widely distributed ethnic groups in my country. Mainly engaged in agriculture. Believe in shamanism. The patriotic generals Wang Guangyu, Chen Hanzhang, Guan Xiangying and others were all from Manchu origin. Cheongsam is a distinctive Manchu costume. The "Manchu-Han Banquet" with national flavor is famous both at home and abroad, and the snack "Saqima" is very popular among Chinese people.
A Manchu general named Sa who served in Guangzhou during the Qing Dynasty loved to ride on horseback and hunt, and he would eat snacks after every hunting. I can’t repeat this! One time before General Sa went out hunting, he specifically ordered the chef to "bring in some new stuff." If he was not satisfied, he was going to go home and eat himself.
When the cook in charge of the dim sum heard this, he lost his mind and exploded the dim sum dipped in egg liquid. But at this moment the general asked for some snacks again, and the cook shouted angrily: "Kill that horseman!" before he hurriedly brought out the snacks.
Unexpectedly, General Sa was very satisfied after eating it. He asked what the name of the snack was. The cook immediately replied: "Kill the horse." As a result, General Sa heard it as "Sa horse", hence the name.
Legend 2
There was an old man who had been making desserts for decades. He wanted to create a new dessert and was inspired by another dessert, egg powder. Without giving this snack a name, I couldn't wait to take it to the market and sell it. But because it was raining, the old man went to the door of the mansion to take shelter from the rain. Unexpectedly, the owner of that family came back on horseback, put the old man on the ground, and kicked the basket of snacks to the center of the road, where everything was reimbursed. Later, the old man made the same snack again and sold it, and it was very popular. When someone asked about the name of the snack, he answered "Saqi Ma". Finally, people refined the name into "Saqi Ma".
Legend Three
The more well-founded story is that during Nurhachi’s expedition, he saw a general named "Saqima" bringing snacks made for him by his wife. The snacks taste good and do not deteriorate for a long time, so they are suitable for marching and beating sticks. When Nurhachi tasted it, he praised it highly and named the food "Saqima".
Legend 4
Shaqi horse originated from the Hui people. Legend has it that Emperor Qianlong came to Xinjiang and tasted this pastry in person. He was amazed by its soft, delicious and fragrant pastry, so he introduced it to the Central Plains and gave it the reputation of "Great Rescue".
Legend Five
The most reliable theory is that "Saqi Ma" is the transliteration of Manchu. In Manchu, "Saqi" means "Sa Shi Fei" and "Ma The abbreviation of "Labenbi" means "cutting", because "Saqima" is a kind of "cutting cake", plus the process of "coding", that is. Cut into cubes and stack. This word was first seen in the "Issued and Revised Qing Wenjian" compiled by Fu Huan and others during the Qianlong period of the Qing Dynasty. In the Manchu dictionary, saqima is a sugar candy made from flax and sugar (called golden silk cake in Chinese). Since the Chinese name could not be found at that time, the Manchu transliteration was directly translated, so the terms "Sha Qima", "Sai Qima" and so on also appeared.
Evolution
[Edit this paragraph]
The method of making Saqima in the old days is recorded in "Yanjing Chronicles": "Saqima is Manchurian pastry is made of rock sugar, butter and white flour. It is shaped like glutinous rice. It is baked in a non-ash wood oven and becomes cubes. It is sweet and edible." It pointed out that in ancient times, Saqima was made of rock sugar, butter and white flour. etc. are made; "饽饽" is a Beijing dialect, which means food such as pastries or steamed buns. Mr. Wang Shixiang said, "According to Brother Bai Zun of Yuan Dynasty (Professor Qi Gong): "Qing Wenjian" has this famous thing, which is interpreted as "dog milk dipped in sugar". Saqima is made with eggs, fat and flour, finely chopped and deep-fried, then stirred with caramel and honey to make it clear, hence the name "sugar dipped".
Today, the production method of Saqima has been improved: eggs are added to flour to make noodles, and then sugar, honey, cream, etc. are used to make syrup and fried noodles. Mix and let dry. A square dessert with eggs as the main ingredient. Sometimes it is also written as "Saqima", "Saqima" or "Saqima" (the word "horse" is also called "horse"), etc.
It turns out that there is a wild berry in Manchuria, which is named after its shape like a dog's breast. It was originally used as a fruit for Saqi horses. After entering the customs, it was gradually replaced by raisins, sesame seeds, hawthorn cake, green plums, melon seeds, dates, etc., and dog breasts were also rarely known. ” (For details, please refer to the article "饽饽Pu and Saqima")
Preparation method
[Edit this paragraph]
Raw materials:
Refined flour, dry noodles, egg flowers, honey, raw oil, white sugar, gold cake, caramel, raisins, green plums, melon seeds, sesame seeds, osmanthus
Preparation method:
* Beat the eggs with water, add flour, and knead into a dough. After the dough has rested for half an hour, cut it into thin slices with a knife, and then sift out the floating surface.
* Heat the peanut oil until it is hot. 120℃, add thin noodles, fry until yellow and white, remove and drain the oil.
* Put sugar and water in a pot and bring to a boil, add caramel, honey and osmanthus and cook until it reaches about 117℃. , you can use your fingers to pull out the single thread.
* Mix the fried thin noodles with a layer of syrup; put a layer of sesame seeds in the frame, pour the noodles into the wooden frame and spread them out. Add some fruit ingredients, then cut into shapes with a knife, let cool and serve.
* Heat the peanut oil in the pot until it is 80% hot, put the rolled ring into the oil pan and fry for about 1 minute, wait until it is cooked. Remove when golden red and serve.
Homemade
Ingredients: 200 grams of high-gluten flour/1 teaspoon of baking powder/3 eggs/about 20cc of water/
Ingredients for sugar water: 150g sugar/150g maltose/15g honey/about 40cc water/
Others: raisins, etc.
Method: 1.
Mix the flour, baking powder, eggs, and water, then knead it on a chopping board to form a dough. Let it rest for 10 minutes. Sprinkle with flour to prevent sticking. Use a rolling pin to roll out the dough. Fold it toward the center (fold into 4 folds). Use a knife to cut into thin noodles. Add flour and spread the noodles. Spread into pieces and fry in oil pan (medium heat). It is recommended to fry for a while to make them crispier. After frying, remove and drain the oil and set aside;
2. Put the sugar water ingredients into a pot and simmer over medium heat until silk can be pulled out;
3. Put the fried noodles into the boiled sugar water and stir. Add raisins, etc. After stirring evenly, put it on an oiled plate. Press it flat with your hands. After it is completely cooled, cut it into pieces and put it on a plate.
Made in the North
Saqima is a traditional pastry of the Manchu people in my country.
Ingredients: 14 kg of flour, 10 kg of sodium bicarbonate, 100 g of water, 1 kg of white sugar, 12.5 kg of vegetable oil, 11 kg of osmanthus, 750 g of osmanthus, containing a few chemical aromatics (the above fried and osmanthus slurry)
Decoration fabric: 2 kg of flour, 1 kg of sesame seeds, 1 kg of melon seeds, 1 kg of green plums, 1 kg of raisins, 1 kg of green and red silk, appropriate amount of sodium bicarbonate
Preparation method
1. Making fried dough sticks: (1) When making dough, sift the flour, add concave sugar in the center of the flour pile, knock the eggs into the container, beat, and then pour in the concave sugar. At the same time, dissolve the sodium bicarbonate with water and mix in flour, then add water to make the flour into a dough (the water used for the dough should be kept at 20-40°C), then knead until smooth and let it sit for 30 minutes. (2) Cut into strips. After resting for 30 minutes (i.e., resting), roll the dough into 3 mm thick slices, cut into noodles about 10 cm long and 3 cm wide, brush off the dry flour and wait for frying. (3) Fry. Heat the oil pan to 160℃, then add the noodles, fry until yellow, take them out, filter out the remaining oil and set aside.
2. Boil syrup: Add white sugar and appropriate amount of water into a pot and bring to a boil (sugar to water ratio is 10:14). When the temperature reaches 114~116°C, scoop it out.
3. Decorative fabrics: Cut green plums into slices, wash raisins and green and red silk with water and set aside.
4. Forming: Place the formed wooden frame on the table, sprinkle a thin layer of dry powder inside the frame, then sprinkle with a layer of sesame seeds, and then spread the fried noodles evenly. Pour the syrup into a wooden frame with a thickness of about 3.3 cm, spread it flat, sprinkle fruit ingredients on the surface, press it flat, and then cut it into 6.7 cm square blocks or rectangles, which can be sold after cooling. .
Notes
1. The noodles should be uniform in thickness to prevent them from becoming raw or mushy during frying.
2. Chemical alkenes and osmanthus should not be put in too early to prevent the syrup from changing color.
3. The temperature when hanging the slurry should be constant.
4. The edges of the knife should be cut evenly.
Beijing Cuisine
Ingredients
21 jins of Fuqiang flour, 14 jins of eggs, 20 jins of oil, 21 jins of white sugar, 26 jins of maltose, 6 jins of honey, green plums 1.5 catties, melon seeds 0.3 catties, golden cake 2 catties, raisins 1 catties, osmanthus 1 catties, sesame seeds 5 catties, dry noodles or starch 4 catties.
Production process
① Preparation of embryo: Beat the eggs, mix them with flour and other raw materials, knead until soft, add a little starch to prevent sticking, knead into dough, roll it out thinly, and cut into pieces Noodles; ② Frying: deep-fry the uncooked noodles in a hot oil pan until they are completely fluffy and turn into round filaments and uniformly milky yellow, then take them out and set aside for later use; ③ Add sugar: Add sugar to water and simmer in a pan until the sugar boils. Pour in the caramel for five minutes and boil until it has a certain viscosity; ④ Forming: After the syrup is boiled, move the sugar pot away from the stove, put the semi-finished product into the pot, mix well, and then pour it into a large wooden bowl. In the frame, compact it so that it sticks to each other. After cooling, cut it into 2-inch square cakes.
Features
[Edit this paragraph]
The taste is sweet and soft, golden in color, sweet but not greasy, melts in your mouth, and has a rich flavor...