Flour, dry noodles, eggs, honey, raw oil, white sugar, gold cake, caramel, raisins, green plums, melon kernels, sesame seeds, osmanthus

Production Method

* Beat eggs and water evenly, add flour and knead into dough. After the dough rests for half an hour, cut it into thin slices with a knife, then cut into small strips, and sieve out the floating dough. * Heat peanut oil to 120℃, add thin noodles, fry until yellowish white, remove and drain the oil. * Put sugar and water into a pot and bring to a boil. Add caramel, honey and osmanthus and cook until it reaches about 117℃. Use your fingers to pull out the monofilament. * 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 flat, sprinkle with some fruit ingredients, then cut into shapes with a knife, and let cool. * Heat the peanut oil in the pot until it is 80% hot. Place the rolled rings into the oil pot and fry for about 1 minutes. Take them out when they turn golden red.

Homemade

Ingredients: 200g high-gluten flour/1tsp of baking powder/3 eggs/about 20cc of water/sugar water ingredients: 150g of sugar/150g of maltose/15g of honey/about 40cc of water/Others: Raisins and other methods: 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 and fold it toward the center (fold it into 4 folds). Cut it into thin noodles with a knife and add flour. Spread the noodles and put them into the oil pan to fry (medium heat). It is recommended to fry them 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: flour 14kg eggs 10kg sodium bicarbonate 100g water 1kg white sugar 12.5kg vegetable oil 11kg osmanthus 750g containing a little chemical flavoring (above fried (with cinnamon paste) Decorative fabric: Flour 2kg sesame seeds 1kg melon seeds 1kg green plums 1kg raisins 1kg green and red silk, appropriate amount of sodium bicarbonate Production method 1. Making fried dough sticks: (1) When making dough, sift the flour, break the concave sugar in the center of the flour pile, crack the eggs into the container and beat, then pour in the concave sugar. At the same time, dissolve the sodium bicarbonate with water, mix in the flour, and then add water to mix the flour into a dough ( The dough should be kept with water (20-40℃), then knead until smooth and let stand 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) Fried. 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 the syrup: Add white sugar and an appropriate amount of water into a pot and bring to a boil (the ratio of sugar to water is 10:14). When the temperature reaches 114~116℃, spoon 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, and then sprinkle a layer of sesame seeds, then coat the fried noodles with an even layer of syrup and pour it into the wooden frame. Inside, the thickness is about 3.3 cm, lay it flat, sprinkle fruit ingredients on the surface, flatten it, and then cut it into 6.7 cm square blocks or rectangular shapes, which can be sold after cooling.

Precautions

1. The noodles should be uniform in thickness to prevent them from becoming uncooked 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 knife edge should be cut evenly.