"What is Brother Yang doing with noodles? Why do I look at the candy or something? Do you want to make bread?"

"Brother Dei upstairs, weren't you there before? Brother Yang didn't say that he was going to make Shaqima for Xiaoman's sister-in-law, this should be preparing materials!"

"Actually, I still can't believe that Shaqima can actually make this thing at home?"

"It should be possible, otherwise how would this thing be produced!"

"To be honest, I really like to eat shaqima, if Brother Yang's method is simple today, then I really have to learn it hard!"

He Xiaoman, who picked up the chopsticks again and took a piece of chicken wings, was about to stuff it into his mouth, when he saw the flour and other materials that Zhang Yang was holding outside, and asked in surprise.

"Brother Yang, are you going to make Shaqima, then I have to learn it later, and I can make more of it in the future as our usual dessert to eat, by the way, if you can make other desserts, teach me a little bit during this time, I can prepare some snacks for us that we usually eat!"

Hearing He Xiaoman say this, Zhang Yang nodded without thinking about it, first put the ingredients aside, and then looked up at the time.

"Okay, then I'll have one or two dim sum every day during this time, let's teach you something simple first, let's take our time after the complicated ones, the mutton is almost now, I'm going to prepare to stir-fry." ”

The leg of mutton is shredded, and another advantage is that it is cooked quickly, and this dish is originally a stir-fried method, but before the stir-frying, he still starts the pot and burns the oil, and waits until about 6 percent hot, puts the freshly marinated mutton in it and pulls it away with chopsticks.

"The oil temperature is about sixty percent hot, and when it is almost cooked, you can quickly take it out, you can take a look at the timing of my fish out now, to be honest, this dish is still quite easy to make, later we only need to reheat the oil temperature and then put in the seasoning that has just been stirred together, as long as it tastes, quickly put the mutton and green pepper into it and add cooking wine to stir-fry a few times!"

It is a very simple process, not complicated at all, it is nothing more than marinating the meat, and then frying it in the pot in advance, and the last step is to put the seasoning and stir-fry it a few times.

The unique aroma of cumin spreads in the air, and most people who like to eat skewers like the aroma of cumin, and it can also be said that the natural entry into the Xia Kingdom in the Tang Dynasty has provided a great impetus for the progress of food culture here.

Some people even go to the barbecue stall and ask the chef to put more cumin and chili, because it tastes a little heavier and fragrant, and if you have a cold beer at this time, it will be a delicacy.

Soon the second dish came out of the pot, and after He Xiaoman took the chopsticks and stuffed a few lambs into his mouth and finished eating, he immediately put down the chopsticks and took the initiative to help clean up the battlefield made by the first two dishes, while Zhang Yang was preparing for the production of Shaqima, and he also did not forget to press the switch of the rice cooker again.

"Shaqima, some people call it 'Saqima', Sasha of Lhasa, in fact, of course, some people call it 'Saqima', neatly Qi, but there is also a name on the side of Hong Kong Xiang, that is, 'Ma Zai', that's right, you heard it right, it's Ma Zai, haha.

Shaqima can be regarded as a traditional sweet pastry in our country, when it is made, the noodles are fried first, and then mixed into small pieces with sugar, which not only has a beige color, but also tastes crispy and soft, sweet and delicious, especially with honey added to it, which makes the fragrance rich.

In fact, really speaking, Shaqima's dessert should be one of the sacrifices that originated from the three tombs outside the customs in the Qing Dynasty, and after the Manchus entered the customs, it became popular in northern Beijing and became one of the Beijing-style four-season cakes.

Speaking of which, there is a legend about this dessert, a Manchurian general who served in Guangzhou during the Qing Dynasty, whose real name is Sa, likes to hunt on horseback, and every time he hunts, he will eat a little heart, and he can't even repeat it!

No, once before General Sa went out hunting, he specifically instructed the cook to 'bring something new,' and if he was not satisfied, wait for him to come home and be eaten.

When the cook in charge of the dim sum heard this, he was so frightened that he lost his mind and blew up the dim sum stained with egg wash, but at this time, the general urged the dim sum again, and the cook yelled at him, 'Kill that horseman!' I hurriedly brought out the snacks.

Later, what I didn't expect was that General Sa was quite satisfied after eating it, and he asked what the name of the snack was, and the cook immediately replied, "Kill the horse." As a result, General Sa heard it as 'Sa riding a horse', hence the name. ”

After the flour Zhang Yang chose all-purpose flour, and then eggs, baking powder, cornstarch and the like were placed on the table one by one, he grabbed a small bowl of local specialty raisins that He Xiaoman bought before.

"Actually, speaking of which, in order to show you a good show, I should use the ancient method to make this shaqima, after all, after making it in this way, it is the real original shaqima, but considering that everyone usually makes it simply at home, then I will teach you a family version of the production method today.

The ingredients are the ones I just laid out, flour, eggs, baking powder, starch, sugar, maltose, ......"

After carefully introducing each material and explaining their role in it, Zhang Yang began the first step of making a home version of Shaqima.

He first took out the basin of noodles, mixed baking powder with flour, and then added the egg liquid that had just been beaten, and also got the drone to a position where he could see it when he looked up, so that the people in the live broadcast room could carefully see every step.

It's almost like taking eggs and turning the flour into a sticky shape, which is a little sticky to the touch but still looks quite dry.

"At this time, you don't need to add water, just use the egg liquid to stir the noodles into the way you see now, and then sprinkle a little starch on top to make the dough until the surface is smooth and then let it stand for about 15 minutes!"

The rest of the work is actually very simple, taking advantage of the time that the dough is standing there, Zhang Yang poured all the caster sugar and maltose water into the pot and vomited the syrup, and when he was almost ready, the dough was almost ready.

He Xiaoman had already been on the side to help re-boil a pot of hot oil, in order to hurry, Zhang Yang immediately picked up a rolling pin to roll out the dough after looking at the heat of the oil, and then took a kitchen knife to brush a few times and cut it into noodles and put it in the pot to fry it.

"This noodle is a little labor-intensive to fry, so you must be more patient and not rush, wait until the noodles are almost fried, and pour all the dried cranberries, raisins and white sesame seeds into the good syrup and stir-fry them together, so that the syrup is perfectly wrapped in the fried noodles.

The last step is actually the easiest, find a roughly square utensil or plate, in fact, you can use other things, smear it with oil and compact, cool it and then cut it and eat it!"

This series of actions can be said to be dazzling, because the time has been a bit long after the two dishes in the front row have been fried, even if they are placed there for heat preservation, so he sped up a little time, and it was completely two pots there at the same time, and the speed was simply flying.

Five minutes later, two hot dishes, a large plate of chicken and cumin mutton, plus a plate of neatly cut shaqima, were placed on the table, and He Xiaoman had already put the rice out on the table.

In fact, since there is already a large plate of chicken, there is no need to eat rice at all, just the wide noodles and shaqima can completely fill the stomach, but Zhang Yang still deliberately stewed a little rice, and even if there is any leftover, it can be made into egg fried rice as a supper at night.