Although Xu Zhuo wanted to do it himself, he finally gave up his position to the old man.

Because the old lady is going to play mahjong, she doesn't want to waste time here.

And the old man didn't want to just talk and not do it, so in the end, Boss Xu chose to give in and let the old man perform.

And he stood aside and watched.

The old man sprinkled starch on the dough sheet rolled by Xu Zhuo, rolled it up with a rolling pin, and then took a kitchen knife and cut the dough sheet along the rolling pin.

In this way, a round dough sheet becomes a long dough sheet with a width of about 10 centimeters.

After stacking the pieces of dough on top of each other, the old man took a kitchen knife and began to cut.

This step is actually exactly the same as making hand-rolled noodles, except that the noodles are a little short, only about ten centimeters.

And the noodles are also very narrow, about twice the thickness of the dough sheet, that is, about four or five millimeters.

"Don't cut it too wide when you cut it, because when you fry it later, the volume of the noodles will expand about four times, and if you cut too much, it won't expand completely, and it won't taste good. ”

Although the old man doesn't talk a lot of nonsense, some of the main points will still remind Xu Zhuo, so as not to make a detour when he does it in the future.

Once cut, he sprinkles some starch on top and shakes the short noodles apart to prevent them from sticking.

Then, the old man set up a wok, poured in half a pot of peanut oil, turned on the gas, and began to burn the oil.

Deep-frying is the key to making shaqima, because it is only through deep frying that a fluffy texture can be obtained.

However, unlike other foods, when making shaqima, the frying step is easy to overturn.

"When frying, as long as the noodles swell and turn slightly yellow, they have to be fished out, and they can't be delayed, because if you delay them, the noodles will become hard, and the texture will gradually change from soft to crispy. ”

While waiting for the oil to be hot, the old man carefully told Xu Zhuo about the precautions for frying.

When frying, the oil temperature should not be too low, because too low the oil temperature will not make the noodles expand quickly, but will allow the oil in the pan to soak in.

However, if the oil temperature is too high, the taste will become hard before it is fished out, so sixty percent of the oil temperature is the best.

When the oil temperature came up, the old man grabbed a handful of noodles, shook the excess starch on them, and threw them into the pot.

The reason for this operation is to prevent the oil in the pan from being unevenly warmed.

In addition, the noodles will expand quickly when they are placed in the oil pan, and if they are not shaken, it is easy to cause the noodles to not expand completely.

Sure enough, as the old man said, the noodles quickly expanded and grew as soon as they were put into the pot, looking a bit like fried shrimp cracks and shrimp chips, and also a bit like Indians making puffed food.

The old man took a colander and stirred it in the pot to turn the noodles in the pot over, so that the heat was more even.

After turning the noodles, he fished them out without making any stops.

Next, the old man fried all the noodles pot by pot, then put them in a large leak net to control the oil, and then began to boil the sugar.

To put it bluntly, Shaqima is to stick the fluffy fried noodles together with sugar juice, which is how the name of the special literary art "sugar tang" in the Qing Dynasty came from.

And boiling sugar is also very particular, you can't just put white sugar, if you just put white sugar, the sweetness is too high, and it will suppress the egg flavor of Shaqima.

Moreover, just put white sugar, and the viscosity of the boiled sugar juice is not enough, so you should put maltose in it.

Maltose has a high viscosity, but the sweetness is only one-third of that of white sugar, so it is very complementary to white sugar.

The more maltose you put in, the more viscous it becomes, and the resulting shaqima will even tear out the sugar shreds when you break it by hand.

This kind of shaqima is delicious, but it is not very friendly to people with bad teeth, so in general, the ratio of maltose to white sugar is one to one.

In this way, the sugar juice is boiled out, the viscosity is suitable, and the sweetness is also in line with most people's tastes, and with the fried soft noodles, you can make a shaqima that countless foodies will never forget.

The old man set up a wok, first slid the pan, then poured out the oil, and added two tablespoons of water, one tablespoon of sugar and one tablespoon of maltose to the pot.

"The ratio of these three things is 2:1:1, too much water will dilute the maltose, and too little will make enough syrup. ”

This step is actually Xu Zhuomen's Qing, after all, he is also a person with sugar boiling skills now, and this most basic boiling method is still very familiar.

After putting the sugar in the pot, you don't need to worry about it, and you don't need to stir it, because stirring will make the sugar juice clear out of the crystals, so just boil it slowly.

"Shaqima didn't do that in the past, it's something that has been improved by later generations. ”

The old man's words made Xu Zhuo very curious: "What did you do before?"

"It seems to be put lard and milk in it, but I don't know if that's the case, I only know that the current method has been improved and simplified by the people. ”

Put lard?

Isn't that more tireless?

But think about the people in the past who made three non-sticks and put lard, and they would put a lot of it, and it was normal to put lard in Shaqima.

After all, in the era of lack of oil and water, lard is the guarantee of oil and water.

When all the sugar in the pot melted and began to bubble, the old man turned off the heat, then took the fried noodles and poured half of them into the pot.

He grabbed two handfuls of the washed and dried raisins and threw them into the pot.

Then he began to flip the pot, coating the raisins and noodles in the sauce.

At first, the temperature of the syrup is high, and it is easier to turn the pan, but when the temperature in the pan drops slightly, it is a little difficult to turn over.

"Why don't I come?" Boss Xu was a little eager to try.

"No, this step is critical, you have to watch it carefully. ”

Xu Zhuo didn't pay much attention to it, turning over the pot, this thing is not a problem for him at all.

But looking at it, Xu Zhuo saw the doorway.

Because when the old man was turning, he also stirred up the raisins in the pot.

Originally, the raisins and noodles in the pot were separated, but now, almost every noodle has one or two raisins stuck to it, and it is very evenly divided.

Is this the big guy?

It's just a pot, and it's actually a flower.

After the sugar juice in the pot was evenly coated with the noodles and raisins, the old man brought the pot to the greased tray.

Place the noodles in the pan with a spoon and, when about the same time, cover with a piece of baking paper to prevent sticking and flatten them.

Don't press too hard, lest you make the fluffy noodles firm, and you will lose the fluffy texture of the sakiman.

Next, just wait for it to cool and then use a bread knife to divide it into small pieces.

Xu Zhuo looked at the remaining half of the fried noodles, and asked the old man curiously: "What about these?

The old man smiled: "You go to the small supermarket downstairs to buy some white marshmallows, and I will teach you to make another form of shaqima, and by the way, make some nougat and taste it." ”

Tsk, is it so magical?