I like to eat shakima. But every time I eat it, I imagine that shakima is crispy and not so sweet.
Step1:Mix the flour, eggs and baking powde
Step2:Knead the dough and wake up for more than 10 minutes. Cover the surface.
Step3:Roll the dough and add corn starch to prevent sticking.
Step4:Fold and cu
Step5:Put some corn starch to prevent stainin
Step6:Put one into the cooking oil to test the temperature of the oil. If you can float up immediately, you can fry the noodles. If you like soft food, don't fry it.
Step7:I want something crispy. It's all golden.
Step8:Put water, sugar and maltose in the pot and don't move it. Turn it over when it's saccharified. No maltose is anything in theory. Honey is OK. I'll put it if I have it. You really can't try it
Step9:Take the chopsticks and try it. It's almost like drawing. Or dip the chopsticks in some sugar and put it in cold water. It's ok if the sugar hardens. Don't burn too old.
Step10:Turn off the fire and pour in the black sesame seeds and mix wel
Step11:Pour the noodles into the mould again and quickly fold them into the mould [observe the noodles fried by yourself. Don't make the noodles so much. The sugar is so little. Some of them won't stick. Make sure by visual inspection] if it's crispy, it should be thin into the mould. It's good to bite.
Step12:When it's still warm, cut the pieces. If it's cold and crisp, it will be a little bit broken.
Step13:Crispy ShaQim
Step14:You can also add nuts. It should be delicious.
Step15:Second ligh
Cooking tips:Silent wechat [527183912] if you have any questions, please ask me on wechat. There are skills in making delicious dishes.