Shaqima has 350 calories per 100 grams. A piece of Hsu Fu Kee's soft shaqima is about 30 grams, about 105 calories.

Extended information:

The influence of eggs on Shaqima

The color of Shaqima gradually becomes lighter as the amount of egg liquid decreases, mainly The reason is the reduction of egg yolk. In addition, due to the reduction in the amount of egg protein during the frying process, the degree of Maillard reaction gradually weakens; the overall flavor of eggs shows a weakening trend. During the frying process of Shaqima, the main source of its flavor is the Maillard reaction. And the comprehensive flavor formed after frying. The flavor change lies in the richness of the flavor formed by the latter. In addition, the reduction of egg liquid will affect the emulsification effect, which is easy to form a hard texture, and the softness and mouth-melting properties are also affected. There is a downward trend.

At the same time, the increase in moisture also has a great impact on the shelf life of Shaqima. On the one hand, the presence of moisture promotes the smell of Shaqima oil. On the other hand, the level of moisture content affects the microorganisms. Reproduction also has a significant impact, so reducing different amounts of egg liquid will affect the shelf life of Shaqima to a certain extent. The authentic Shaqima is heavier, mainly because more sugar is added, but for the sake of health, it is best to choose a lighter one with the same size.

Reference: Baidu Encyclopedia - Shaqima