Sakima

By VicentaLakin

Sakima

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Steps for Sakima

  • 1
    The three eggs are broken and plattered
  • 2
    Put in an appropriate amount of medium-banded flour to stir up the form
  • 3
    A softer noodle
  • 4
    It'll just be smooth and soft
  • 5
    And then take out a nice, waking face
  • 6
    Then some corn starch on the board
  • 7
    It's about three millimeters thick, and when it's sticky, it's sour. Pink
  • 8
    Then roll a piece with a stick
  • 9
    Cut it from the middle with a knife
  • 10
    Then you cut it up as thin as you can
  • 11
    Cut it off and sift the extra starch
  • 12
    It'll be 50% hot in the pot
  • 13
    And then the noodles are blown
  • 14
    Just blow it up to the yellow
  • 15
    Turn the sand up and down with a spoon
  • 16
    We're gonna blow it up
  • 17
    Put sugar in the pot, malt sugar and water on fire until the sugar melts completely
  • 18
    It's almost as good as making sugar in a sticky, dense bubble
  • 19
    Tests, drops a filament with a spoon, and when the filaments are broken, the repulsives are carried upside down by the spoon. Status
  • 20
    Another test: a few seconds of sugar on a chopstick that pulls out a sticky stick or a cold water on a plate that puts a spoon and a few seconds of sugar in it
  • 21
    And then pour the fine syrup into the fried noodles
  • 22
    We'll have a plate ready in advance, we'll have oil all over the plate, and then we'll have some white sesame and fruit and lustin
  • 23
    When you mix the noodles, you pour them into the plate
  • 24
    It's cold and it's cold
  • 25
    Then you can cut the pieces
  • 26
    I don't care
  • 27
    Completed Chart

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