SaQima(sa qi ma )

Sahima's practice:

Raw materials for making SaQima:

Fuqiangfen 21 Jin, egg 14 Jin, oil 20 jin, white granulated sugar 21 Jin, malt sugar 26 Jin, honey 6 Jin, green plum 1.5 Jin, melon seed kernel 0.3 Jin, golden cake 2 jin, raisin 1 jin, osmanthus 1 jin, hemp kernel 5 jin, dry noodles or starch 4 jin.

Production steps of SaQima

1. Embryo making: break the eggs, mix them with flour and other raw materials, rub them, add a little starch to prevent them from sticking, mix them into dough, roll them thin and cut them into noodles;

2. Deep frying: fry the noodles in a hot oil pan until they are completely loose, round and even milky yellow, then remove them for use;

3. Sugar: add water to the pot to boil the sugar, add malt sugar about five minutes after boiling, and then boil until it has a certain viscosity;

4. Molding: after the syrup is cooked, move the sugar pot away from the stove, put the semi-finished embryo material into the pot, mix well, then pour it into the larger wooden frame, compact it to make it bond with each other, and cut it into 2-inch square cakes after cooling.

Caramel treats.

synonym

SaQima generally refers to ShaQima

ShaQima, who also writes "SaQima", "ShaQima", "ShaQima" and so on, is a transliteration of Manchu "sacima". Hong Kong calls it "Ma Zai", which is a sweet cake with Manchu characteristics. The method is to fry the noodles, mix them with sugar, and then eat them in small pieces. SaQima has the characteristics of beige color, crisp and soft taste, sweet and delicious, rich fragrance of osmanthus and honey.

SaQima originated from the sacrifice of the three mausoleums outside the pass in Qing Dynasty. Manchu began to be popular in Beijing after entering the GATT and became one of the four seasons cakes of Beijing style. It was an important snack at that time. In the past, he wrote "ShaQima" and "sailima" in Beijing.

In recent years, through exploring the origin of food "fenggao" in terms of production technology and folklore, it is found that this kind of food is an extension of ShaQima, and local residents even regard this kind of fenggao similar to ShaQima as one of the Mid Autumn Festival tributes.

Characteristics of dishes

historical origin

"Yanjing chronicle of the age" wrote: "SaQima with rock sugar, cream and white flour, shape like glutinous rice, baked with ash wood oven, then into a square, sweet and greasy edible."

ShaQima was an important snack at that time. According to the records of Guangxu shuntianfu, "sailima is a Lama's snack, which is made in today's market. It is mixed with flour, steamed with fruit, sugar and lard, and tastes delicious.". At that time, the cream flavor of SaQima in the taihuazhai pastry shop of Beixinqiao was the heaviest. It was adjacent to the royal temple to the north. The monks there were the first customers of the taihuazhai, and they used a lot of them as offerings in front of the Buddha.

developing process

In 1644, after the Qing Dynasty entered Shanhaiguan and changed to Shunzhi, SaQima was brought into Beijing by Manchu people from Northeast China, and it began to be popular in Beijing. SaQima has won people's love for its soft, sweet and instant taste. SaQima is hungry, and is regarded as the best walking food by the caravan and camel team who walk on the West Beijing ancient road all the year round. By accident, this Manchu food snack has been introduced to the whole country along the West Beijing ancient road. SaQima has won people's love for its soft, sweet and instant taste. But it's high in calories (about 54% fat or about 200 calories per piece). Even though SaQima is delicious, it should be eaten as little as possible for the sake of health.

According to textual research, local people in Yishui County, Shandong Province have been making this kind of rich cakes since Yongzheng period. The main style is the same as ShaQima, but with more sugar and green red silk, they still eat them in the cut style. Local people use this kind of food and moon cakes as sacrificial food for the Mid Autumn Festival.

In Hong Kong, SaQima is often referred to as "Ma Zai". Because horse racing gambling is commonly known as "horse racing", some people in Hong Kong believe that they can win in horse racing gambling after eating SaQima.

Name source

In the Manchu dictionaries of the Qing Dynasty, the word sacima corresponds to "tangzhan" in Chinese.

The meaning of sacima is: white flour is fried with sesame, mixed with thin sugar, and made from washed sesame.

As for the saying of "gounuzi tangdou", there is an entry "gounuzi tangjuan" in "Wuti qingwenjian · bubian · Baolei" and "Yuzhi zengrevised qingwenjian supplement Volume 3 · Baolei", which literally means "gounuzi tangjuan". In "Yuzhi zengrevised qingwenjian supplement", it is interpreted as "gounuzi and flour fried in sesame oil, mixed with thin sugar, then washed sesame" It's a success. In the supplement to the five style qingwenjian and the supplement to the imperial revised qingwenjian, there are also the words "glucose entanglement" and "white sugar entanglement" after the entry. Therefore, gounaizi sugar entanglement should be one of the sugar entanglement.

Naming legend

Legend one

In the Qing Dynasty, a general in Guangzhou, surnamed SA, loved to hunt on horseback, and he would eat some snacks after every hunting, which can't be repeated! Once, before going out hunting, general SA specially ordered the chef to "bring some new things". If he was not satisfied, he was ready to go home to eat the cook. When the cook in charge of the snack heard this, he was distracted and broke the snack stained with egg liquid. But at this time, the general urged for refreshments, and the cook scolded: "kill that horseman!" Just in a hurry to bring out snacks.

Unexpectedly, general SA was quite satisfied after eating. He asked what the name of the snack was. The cook then replied, "kill the horse." As a result, general SA was called "SA riding a horse".

Legend 2

An old man who has been making dim sum for decades wants to create a new kind of dim sum, and gets inspiration from another kind of dim sum. At first, he didn't name the dim sum, so he can't wait to sell it on the market. But because of the rain, the old man took shelter at the gate of the mansion. Unexpectedly, the owner of the family came back on horseback and kicked the old man to the center of the road with a snack basket on the ground. Later, the old man made the same snack to sell again, and it turned out to be very popular. At that time, when someone asked the name of the snack, he answered "kill horseback". Finally, people refined the name to "SaQima".

Legend 3

A more reasonable story is that when Nurhachi was on an expedition, he saw a general named "SaQima" with his wife making snacks for him. The snacks were delicious and could not deteriorate for a long time, so they were suitable to be taken to march for war. When Nurhachi tasted it, he praised it and named it "SaQima".

practice

time-honored methods

The old method of making SaQima is recorded in the records of Yanjing years old: "SaQima is made of rock sugar, cream and white flour, which is shaped like glutinous rice. It is baked in a ash wood oven, and then it becomes a square, sweet and edible". It points out that in ancient times SaQima was made of rock sugar, cream and white flour. Among them, "Bobo" is a Beijing dialect, which means pastry or steamed bread.

Mr. Wang Shixiang said, "according to elder brother Bai Zun of Yuan Dynasty (Professor qigong), there is such a name in qingwenjian, which is interpreted as" dog milk sugar dip ".

SaQima uses eggs, oil and flour, which are finely sliced and fried. Then it is thoroughly stirred with malt sugar and honey.

On November 4, 2008, the SaQima national standard jointly issued by the General Administration of quality supervision, inspection and Quarantine of the people's Republic of China and the National Standardization Administration of China will be implemented on June 1, 2009.

The method of making SaQima has been improved: it is made from egg, flour, sugar, honey, cream, etc. and then mixed with fried noodles. Egg is the main raw material for the square dessert. Sometimes it is also written as "ShaQima", "SaQima" or "SaQima" (the word "Ma" also means "Ma").

Originally, there was a wild berry named after the shape of dog milk, which was used as the fruit material of SaQima at first. During the Qing Dynasty, it was gradually replaced by dried grapes, sesame, hawthorn cake, green plum, melon seed kernel and jujube, and dog milk was rarely known. " (see "bobopu and SaQima" for details)

Raw materials:

Refined flour, dried noodles, hops, honey, raw oil, white granulated sugar, golden cake, malt sugar, raisin, green plum, melon kernel, sesame kernel, Osmanthus fragrans

Production method:

*Beat eggs with water, add flour and knead into dough. After standing for half an hour, slice the dough with a knife, then cut it into small strips, and sift out the floating surface

*Heat the peanut oil to 120 ℃, put in the thin noodles, fry until yellow white, remove and drain the oil

*Bring sugar and water to a boil, add malt sugar, honey and osmanthus, boil to about 117 ℃, and use your fingers to pull out the filament

*Mix the fried noodles with a layer of syrup; spread a layer of sesame seeds inside the frame, pour the noodles into the wooden frame, spread some fruit, then cut them into shape with a knife and let them cool

*Heat the peanut oil in the pan over low heat until 80% hot. Put the coil into the pan and deep fry for about 1 minute. When it turns golden red, remove and serve.

Homemade

Ingredients: 200g high gluten flour / 1 tsp Baking powder / 3 eggs / water about 20cc/

Chinese PinYin : Sa Qi Ma