Manchu sacrificial dim sum: SaQima(man zu ji si dian xin sa qi ma )

Manchu sacrificial dim sum: SaQima

Introduction:

"SaQima was originally a sacrifice of Manchu people," records Yanjing Sui Shi Ji: "SaQima is a Manchu pastry. It is made of rock sugar, cream and white flour. It is shaped like glutinous rice. It is baked in a wood oven, and then it becomes a square. It is sweet and greasy to eat." With the establishment of the Qing Dynasty, SaQima also entered the pass, spread from north to south, and became a popular folk food. There are many legends about the origin of the name of SaQima, two of which are typical. Version one is full of national emotions. It is said that a general surnamed SA in Guangzhou in the Qing Dynasty was fond of hunting on horseback. Every time I come back from hunting, I have to eat snacks, and I don't want to repeat them. Once, the cook, who was burdened with heavy innovation pressure, accidentally broke the dim sum dipped in egg white. But at this time, the general has been urging on snacks, he had to carry them. I thought I would be punished, but the general was full of praise and asked what was the name of the snack? The cook casually said "kill horseback". Later, the name of the snack was written into words, which became "SaQima". Version 2, in fact, the origin of SaQima is very simple. It is a transliteration of Manchu language, which is very clear in the emperor's revised qingwenjian during the reign of Emperor Qianlong. In Manchu, SaQima is a snack made of flax and sugar. Because it is very difficult to find a word to translate in Chinese, it is transliterated directly as "ShaQima" Later, it gradually became a convention and was written as "SaQima". Although it is clear which version is correct, in oral communication, it is believed that "killing horse riding" will have more vitality, because its "cultural elements" are more abundant. "

Production steps:

Step 1: beat the eggs and mix with the flour.

Step 2: knead into a smooth and slightly hard dough, cover with a damp cloth for 20 minutes.

Step 3: roll the dough to a uniform thickness, slightly thicker than usual.

Step 4: evenly sprinkle a layer of dry powder, roll the dough on the rolling pin, and use a knife to cut vertically from the rolling pin.

Step 5: cut into short and narrow pieces.

Step 6: cut the noodles into uniform thickness.

Step 7: heat the oil in the pan, add the noodles in several times, deep fry the noodles in medium heat until fluffy and light yellow, and take out the oil for standby.

Step 8: Sprinkle raisins, black sesame and green red silk into the noodles.

Step 9: pour the granulated sugar, maltose and water into the pot and heat over low heat.

The tenth step: until the fine sugar is completely dissolved, syrup appears thick foam.

Step 11: continue to boil over low heat until the syrup is thick and can be drawn. (you can dip the fried noodles in a little syrup. If the syrup cools down a little, you can pull out a thin line, which means it's cooked.)

Step 12: quickly pour the cooked syrup into the fried noodles and mix well. Try to dip each blank into the syrup.

Step 13: when it's warm, pour it into the oiled mold.

Step 14: spread evenly, press on the board, cool slightly and cut into small squares with a knife.

Materials required:

High gluten flour: 200g

Eggs: 3

Maltose: 100g

White granulated sugar: 160g

Water: 35 ml

Raisins: moderate

Qinghong silk: appropriate amount

Black Sesame: right amount

Edible oil: right amount

Note: 1. The dough of noodles should not be too hard. It should be thoroughly fried so that the fried noodles are crisp. 2. The degree of syrup boiling determines the state of the finished product. If you don't cook it well enough, it's very sticky and hard to shape. If you cook it too hard, it's not crisp enough. You must grasp it well. 3. SaQima compression molding process, the overall pressure is not too tight, to relax, so that they can achieve mutual adhesion: if the pressure is too tight, there is no soft feeling when eating.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Man Zu Ji Si Dian Xin Sa Qi Ma