Sakima
By VicentaLakin
- sweetening
- other
- several hours
- ordinary
Steps for Sakima
1
(c) Prepare the material in the map (the glucose can be replaced by white sugar, the malt sugar can make the taste softer, and the person who does not like it can keep it)。
2
Eggs in the flour, evenly mixed。
3
Scratch the face, cover the film, 40 minutes。
4
wake up the face, open with a cane, and cut like a graph, about 3 mm thick and 5 cm wide。
5
Cuts in size and spreads a little flour in case of adhesion。
6
Oil in the pot。
7
After 50% heat, put in good noodles and chopsticks softly stir to prevent adhesives (a little bit, a little bit in order to avoid too much, a boiler)。
8
About 30 seconds later, the gold came up。
9
Blasted noodles。
10
In the pot, put in ice sugar and malt sugar, and proper water, and light fire。
11
Cook to bubbles, sticky and silky。
12
Pour in the fried noodles and flip。
13
And a little sesame, a little fried, to make sure that every noodle is sticky。
14
Expiration, placed in a container (in the absence of untaught containers, bowls may be used, but oil is required to remove the film)。
15
It's easy to cut when you're pressured。
16
When pressed, microheating can remove the film。
17
Cut the block。
18
The finished chart。
19
The finished chart。
20
The finished chart。
21
The finished chart。
22
The finished chart。