Recipe: Shaqima - one pot to get

Home Cooking Recipe: Shaqima - one pot to get

Notes:

For those who are busy in the kitchen all day long, what is more exciting than getting a good pot, especially the high quality pot like German WMF, really better than receiving any Expensive jewelry and clothes are also fun! WMF is the leading brand of household products in Germany and has been awarded the “German First Household Products Brand” by Euromonitor International Research Institute. This limited edition WMF "Nai Cai Mi" soup pot, the surface color is very elegant sapphire blue, let people fall in love at first sight. I just felt the difference when I got my hand. The pot was heavy and very weighty. In particular, the shape of the soup pot is changed to the traditional round shape but a square design. There is a geometric beauty, simpler and more fashionable, not only the volume ratio is higher, but also convenient for daily storage. This soup pot is made of “Nai Cai Mi”, an innovative material made from natural mineral raw materials and a sophisticated process using ceramic steel. It is resistant to acid and alkali, no residue, very healthy and safe, and has good thermal conductivity. It can make the ingredients fully heated, and preserve the original flavor of the ingredients to the maximum extent. But if you think that it can only be used for soup, it is too small to look at it. Today, use this tall pot to make a traditional pastry - Shaqima. In the past, when you were doing Shaqima, you had to change two pots, plus a square mold. If you use this limited edition WMF Naibei rice sapphire blue soup pot, you can easily get it in one pot. It’s really super powerful~~ So, "If you want to do something good, you must first sharpen your tools." If you want to make the kitchen easier, the food you make is more delicious and nutritious. You can't do without a good pot! Upload a square creative cuisine, win a thousand yuan WMF nano-rice frying pan ~ poke below the link, join us! Https://www.xiachufang.com/page/market/1003/

Ingredients:

Steps:

  1. Home Cooking Recipe: Materials needed:

    Materials needed:

  2. Home Cooking Recipe: Flour and baking powder are mixed and sieved, milk powder and eggs are added, and the mixture is stirred with chopsticks.

    Flour and baking powder are mixed and sieved, milk powder and eggs are added, and the mixture is stirred with chopsticks.

  3. Home Cooking Recipe: Knead into a very soft dough, and let it sit for 20 minutes. (Shaqima's dough needs to be very soft, and the taste will be good. If you feel that the dough is very wet when you knead the dough, don't rush to add flour, take some corn starch on the surface of the dough to prevent sticking, then smash it into a ball) .

    Knead into a very soft dough, and let it sit for 20 minutes. (Shaqima's dough needs to be very soft, and the taste will be good. If you feel that the dough is very wet when you knead the dough, don't rush to add flour, take some corn starch on the surface of the dough to prevent sticking, then smash it into a ball) .

  4. Home Cooking Recipe: Sprinkle some corn starch on the operation surface and pry the settled dough into a large dough piece of about 0.2CM thick.

    Sprinkle some corn starch on the operation surface and pry the settled dough into a large dough piece of about 0.2CM thick.

  5. Home Cooking Recipe: Cut the large piece into several small pieces. Then stack the small noodles together and cut into thin strips. When cutting, pay attention to sprinkle some corn starch to shake off to prevent the cut small noodles from sticking together.

    Cut the large piece into several small pieces. Then stack the small noodles together and cut into thin strips. When cutting, pay attention to sprinkle some corn starch to shake off to prevent the cut small noodles from sticking together.

  6. Home Cooking Recipe: All the cut small noodles are sprinkled with cornstarch and shaken to prevent sticking together.

    All the cut small noodles are sprinkled with cornstarch and shaken to prevent sticking together.

  7. Home Cooking Recipe: Place the spaghetti into the sieve before sifting and fry the excess cornstarch.

    Place the spaghetti into the sieve before sifting and fry the excess cornstarch.

  8. Home Cooking Recipe: WMF This 'Nai Cai Mi' soup pot is very deep, it is very suitable for deep-fried food, don't worry about the splash of oil flower ~ put a little more oil in the pot and heat it to the oil temperature of about 150 °C, put the small noodles into the oil pan (if If you feel that the oil temperature is not good enough, you can try throwing one into the oil pan first. If the small noodles quickly float and expand, it means the oil temperature can be). When frying, use chopsticks to flip a few times to make the coloring more uniform.

    WMF This 'Nai Cai Mi' soup pot is very deep, it is very suitable for deep-fried food, don't worry about the splash of oil flower ~ put a little more oil in the pot and heat it to the oil temperature of about 150 °C, put the small noodles into the oil pan (if If you feel that the oil temperature is not good enough, you can try throwing one into the oil pan first. If the small noodles quickly float and expand, it means the oil temperature can be). When frying, use chopsticks to flip a few times to make the coloring more uniform.

  9. Home Cooking Recipe: Boil until it is light golden yellow. (Do not put too much at a time, you can fry several times to spare).

    Boil until it is light golden yellow. (Do not put too much at a time, you can fry several times to spare).

  10. Home Cooking Recipe: Pour the fried oil from the pot. The inner wall of WMF's 'Nai Cai Mi' soup pot is very smooth, and it is smooth and smooth with a kitchen towel. We continue to use it to lick the syrup: fine sugar, water, maltose into the pot, heat with a small fire

    Pour the fried oil from the pot. The inner wall of WMF's 'Nai Cai Mi' soup pot is very smooth, and it is smooth and smooth with a kitchen towel. We continue to use it to lick the syrup: fine sugar, water, maltose into the pot, heat with a small fire

  11. Home Cooking Recipe: Until the fine sugar dissolves, the syrup appears dense foam. Continue to cook over low heat and cook the syrup to 115 °C. If you don't have a syrup thermometer, use a chopstick to pour a little syrup. If the syrup is slightly cooled, you can pull out the thin line.

    Until the fine sugar dissolves, the syrup appears dense foam. Continue to cook over low heat and cook the syrup to 115 °C. If you don't have a syrup thermometer, use a chopstick to pour a little syrup. If the syrup is slightly cooled, you can pull out the thin line.

  12. Home Cooking Recipe: After the syrup is good, turn off the fire (the heat preservation of the 'Nai Cai Mi' soup pot is very good, don't worry about the syrup cooling all at once). Put the fried small noodles and other accessories cranberry and sesame into the syrup. Mix well and try to get each small noodle to the syrup.

    After the syrup is good, turn off the fire (the heat preservation of the 'Nai Cai Mi' soup pot is very good, don't worry about the syrup cooling all at once). Put the fried small noodles and other accessories cranberry and sesame into the syrup. Mix well and try to get each small noodle to the syrup.

  13. Home Cooking Recipe: The highlight is: Usually we will do Shaqima. We will finally prepare a square mold and pour the material into it. But this time, because of the WMF, the 'Nai Cai Mi' soup pot is square and has a very smooth inner wall. So I will shape it directly in the pot: 趁 warm, cover a baking paper on the surface of the mixed Shaqima, press it tightly and press it flat with a flat container at the bottom.

    The highlight is: Usually we will do Shaqima. We will finally prepare a square mold and pour the material into it. But this time, because of the WMF, the 'Nai Cai Mi' soup pot is square and has a very smooth inner wall. So I will shape it directly in the pot: 趁 warm, cover a baking paper on the surface of the mixed Shaqima, press it tightly and press it flat with a flat container at the bottom.

  14. Home Cooking Recipe: After the stereotype, you can demould when Shaqima has the remaining temperature.

    After the stereotype, you can demould when Shaqima has the remaining temperature.

  15. Home Cooking Recipe: After cooling, cut it into small pieces. (I can't wait to eat a small piece~~)

    After cooling, cut it into small pieces. (I can't wait to eat a small piece~~)

  16. Home Cooking Recipe: The palate is soft, sweet and delicious.

    The palate is soft, sweet and delicious.

  17. Home Cooking Recipe: Traditional pastries that were thought to be very complicated can also be easily made.

    Traditional pastries that were thought to be very complicated can also be easily made.

  18. Home Cooking Recipe: The weather is cold, especially for such sweet snacks, I like to do it myself~~

    The weather is cold, especially for such sweet snacks, I like to do it myself~~

Tips:

1. Adding baking powder can make Shaqima's taste more fluffy and soft. If you don't want to add it, you can use 1/4 teaspoon (1.25ml) baking soda powder instead. If you do not add baking powder, the small noodles will not be so bulky when fried, and the taste will be harder. 2. The degree of syrup cooking determines the finished state of Shaqima. Not enough to cook, the Saqima will be very sticky, and overcooked, Shaqima will be too hard and not too soft. 3. If you like to put nuts, you can also knock the nuts into small pieces and mix them in step 12. 4. When the small noodles are fried, they will swell a lot, so cut them when you cut them. At the same time, because the oil temperature is relatively high, it is recommended to use a deep pot to fry small noodles. Here, you must praise the WMF nanometer rice limited edition soup pot, the depth is just right, don't worry about the oil splashing, and the square container is shaped square. Shaqima, saves the choice of shaping containers!


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