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Chapter 430 Killing the Horse Rider

"Brother Yang, what are you doing with the noodles? Why do I see that there is still sugar or something? Do you want to make bread?"

"Brother upstairs, you weren't here before? Didn't Brother Yang say he was going to make Shaqima for Xiaoman's sister-in-law? This meeting should be preparing materials!"

"Actually, I still can't believe that Shaqima can be made by myself at home?"

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

"To be honest, I really like eating Shaqima. If Brother Yang's cooking method is simple today, then I really have to learn it hard!"

Next to him, He Xiaoman picked up a piece of chicken wing with his chopsticks again, and was about to stuff it into his mouth when he saw the ingredients such as flour that Zhang Yang was holding out, and asked in surprise.

"Brother Yang, are you going to make Shaqima? Then I have to learn it later, and I can make more desserts as our usual desserts. By the way, if you know how to make other desserts, it's just this time Teach me too, I can prepare some snacks for us!"

Hearing what He Xiaoman said, Zhang Yang nodded without thinking, first put the ingredients aside, and then looked up at the time.

"Okay, then I will have one or two snacks every day during this period of time. I will teach you the simple ones first, and we will take the complicated ones later. The mutton is almost ready now, and I am going to stir-fry it."

Another advantage of shredded lamb leg meat is that it cooks quickly, and this dish is originally a stir-fry method, but before the step of stir-fry, he still starts the pan and heats up the oil until it is about 6% hot Put the freshly marinated mutton in and pull it apart with chopsticks.

"The oil temperature is about [-]% hot. Take it out when it is almost cooked. You can take a look at the timing when I fish it out now. To be honest, this dish is quite easy to make. Later we You only need to reheat the oil and add the seasonings you just mixed together, as soon as the smell comes out, put the mutton and green peppers in and stir-fry for a few times with cooking wine!"

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

The unique aroma of cumin spreads in the air. Most people who like to eat skewers like the smell of cumin. It can also be said that the natural entry of cumin into the country of Xia during the Tang Dynasty has provided a great deal for the progress of food culture here. motivation.

Some people even go to the barbecue stand and specifically ask the chef to add more cumin and chili, because it tastes stronger and more fragrant. If you have a cold beer at this time, it will be delicious.

Soon the second dish came out, and after He Xiaoman picked up a few pieces of mutton with chopsticks and stuffed them into his mouth, he immediately put down his chopsticks in satisfaction and took the initiative to help clean up the battlefield created by the first two dishes. On Zhang Yang's side, he prepared the production of Shaqima, and he did not forget to press the switch of the rice cooker again.

"Shaqima, some people call it 'Sachima', Sasha of LS, in fact, of course, some people call it 'Sachima', neatly, but there is another name in Hong Kong , that is 'Mazi', yes, everyone heard it right, it is Mazi, haha.

Shaqima can be regarded as a traditional sweet pastry in our country. When making it, the noodles are fried first, and then mixed with sugar into small pieces. After doing this, not only the color is beige, but also the taste is crispy and soft. It is sweet and delicious, especially with the addition of honey, which makes the fragrance more intense.

Actually speaking, the dessert of Shaqima should be one of the sacrifices of the Sanling outside the customs in the Qing Dynasty. After the Manchus entered the customs, it became popular in northern Beijing and became one of the Beijing-style four-season pastries.

Speaking of this dessert, there is a legend about it. During the Qing Dynasty, a Manchurian general who served in Guangzhou, whose real name was Sa, liked to hunt on horseback. He would eat a little snack every time he hunted, and he couldn’t even repeat it!
No, once before General Sa went out to hunt, he specially ordered the chef to 'bring something new'. If he didn't satisfy him, just wait for him to go home and be eaten.

When the cook in charge of dim sum heard this, he was so frightened that he lost his mind and blew up the dim sum dipped in egg liquid. But at this moment, the general urged for dim sum again, and the cook yelled, "Kill that rider!" Bring out snacks.

What I didn't expect was that General Sa was quite satisfied after eating it. 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. "

The flour Zhang Yang chooses is all-purpose flour, and after eggs, baking powder, cornstarch, etc. are placed on the countertop one by one, he grabs a small bowl of local specialty raisins that He Xiaoman bought earlier. .

"Actually speaking, in order to show everyone, I should use the ancient method to make this Shaqima. After all, after making it in this way, it is the real original Shaqima. However, considering You usually just do it briefly at home, so today I will teach you a method of making a home version.

The ingredients are what I just laid out, including flour, eggs, baking powder, starch, white sugar and maltose”

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

He first took out the bowl of kneading flour, mixed the baking powder and flour, then added the beaten egg liquid, and moved the drone to a position where he could see it when he looked up, so that it was convenient for people in the live broadcast room. People can carefully see every step.

It's almost like taking the egg night and turning the flour into a viscous shape. It feels a little sticky but still looks quite dry.

"At this time, there is no need to add water, just use the egg liquid to mix the noodles into the shape you see now, then sprinkle a little starch on it to make a dough, until the surface is smooth, then let it stand for about 15 minutes!"

The rest of the work is actually very simple. While the dough was standing there, Zhang Yang poured all the granulated sugar, maltose, and water into the pot and vomited the syrup. When he boiled it, the dough was almost done. up.

He Xiaoman was already helping to re-burn a pot of hot oil. In order to hurry, Zhang Yang took a look at the heat of the oil and immediately picked up the rolling pin to roll out the dough, and then cut it into pieces with a few strokes of a kitchen knife. The noodles are put into the pot to fry.

"It takes a little time to fry the noodles. You must be more patient and don't rush. When the noodles are almost fried, pour all the dried cranberries, raisins and white sesame into the good syrup and stir fry together. The syrup coats the fried noodles perfectly.

The last step is actually the easiest. Find a roughly square container or plate. In fact, you can use other things. Apply oil and compact it, then cool it and then cut it open and eat! "

This series of actions can be said to be dazzling, because it has been a bit long since the two dishes in the front row were fried, even if they were kept there for heat preservation, so he sped up the time a little bit, and it was just two bites The pot is going on there at the same time, the speed is literally flying.

Five minutes later, two hot dishes of chicken and cumin mutton plus a plate of neatly sliced ​​Shaqima were placed on the dining table, and He Xiaoman had already put the rice on the table superior.

In fact, since there is already a large plate of chicken, there is no need to eat rice at all. The wide noodles and Shaqima are already enough to fill the stomach, but Zhang Yang deliberately stewed a little rice, even if there is left The next one can also be made into fried rice with eggs at night for supper.

(End of this chapter)