After the noodles are fried and mixed with sugar into small pieces, Shaqima has the characteristics of beige, crisp and soft taste, sweet and delicious, and rich fragrance of osmanthus honey.
Shaqima is an important snack; I used to write Shaqima and Selima in Beijing.
In recent years, through the exploration of the production technology and folk custom of this food, it is found that this food is an extension of Shaqima, and local residents even regard this kind of Feng cake similar to Shaqima as one of the Mid-Autumn Festival tributes.
Historical origin
"Yanjing Year" wrote: "Saqima takes crystal sugar, cream and white flour as raw materials, which looks like glutinous rice. It is baked in an oven with ash-free wood and then made into a square, which is sweet and greasy."
Shaqima was an important snack at that time.
According to the records of Shuntianfu in Guangxu, "Selima is a snack of lamas, which is available in the market today. It is steamed with fruit, sugar and lard, and it is very delicious. "
At that time, the Saqima in Taihuazhai Bobo Store in Beixinqiao was the most creamy, and it was adjacent to the royal temple in the north. Lamas and monks were the first customers of Taihuazhai. As a pre-Buddha gift, it is widely used.
Color development method
Shaqima has won people's love for its soft, sweet and instant taste.
But it contains more calories (about 54% fat or about 200 calories).
Even if Saqima is delicious, try to eat as little as possible for the sake of health.
According to research, local people in Yishui County, Shandong Province have been making this kind of rich cake since Yongzheng. The main style is the same as Shaqima, but it is still cut into pieces when eating, with more sugar and more green and red silk. The local people take this kind of food and moon cakes as sacrifices for the Mid-Autumn Festival.
In Hongkong, people used to call Sachima "Ma Zi".
Because betting on horses is commonly known as "betting on horses", some Hong Kong people have a superstition that they can win betting on horses by eating Satsuma.
The origin of Shaqima's name
The word (Saqima) in the Five Emperors' Guide (Volume 27, Shibubo), Sanhe Qieyin Guide and Yuzhixin Guide (Volume 27, Shibubo) in the Qing Dynasty is "sugar bound" [1-3].
The explanation and translation of (Saqima) in Jian Jian Jian (Volume 27, Department I, Department III) means that white flour is fried with sesame seeds, mixed with syrup and made of washed sesame seeds.
As for the saying that "dogs * * * are dipped in sugar", there is an entry "Kunbu wrapped in citric acid * * * *" in the supplement of Wu Tiwen Qingjian and Bobo class, which literally translates as "Kunbu wrapped in citric acid * * * and flour".
After this entry, there are other entries such as "glucose entanglement" and "sugar entanglement" [4] [5], so * * * sugar entanglement should be a kind of sugar entanglement.
Named legend
Legend 1
The Qing Dynasty was in Guangzhou.
An on-the-job general, surnamed Sa, loves to ride a horse and hunt. He eats a snack after every hunting. I can't repeat it! On one occasion, before going out hunting, General Sa specially ordered the chef to "bring something new". If he can't satisfy him, he is going to go home to eat the chef.
When the chef in charge of snacks heard this, he was absent-minded and fried snacks with egg liquid.
Just then, the general urged for snacks again, and the cook became angry and cursed: "Kill that rider!" " "Only in a hurry to set out snacks.
[1] royal five-body Wen Qingjian [ancient books]. : Volume 27.
I didn't expect General Sa to be quite satisfied after eating it. He asked what the name of this snack was.
The cook immediately replied, "Kill the horse." As a result, General Sa listened to "riding a horse", hence the name.
Legend 2
An old man who has been making snacks for decades wants to create a new snack, inspired by another dessert, egg rolls. At first, he didn't name this snack, so he couldn't wait to take it to the market for sale.
But because of the rain, the old man went to the door of the mansion to take shelter from the rain.
Unexpectedly, the owner of that family came back on horseback, kicked the old man to the middle of the road with one foot, and there was a basket of snacks on the ground, all of which were reimbursed.
Later, the old man made the same snack to sell, which was very popular. At that time, someone asked the name of this snack, and he replied "Kill the horse". Finally, people changed the name to "Saqima".
Legend 3
A well-founded story is that when Nurhachi was on an expedition, he saw a general named "Saqima" and his wife was making snacks for him. Snacks are delicious and won't go bad for a long time, so they are suitable for marching.
Nurhachi tasted it and praised it greatly, and named the food "Saqima".
Nutritional value editor
Shaqimare
50 grams of Shaqima contains about 230 calories, while 100 grams of Shaqima contains 470 calories.
Because Shaqima is fried food, and it is sticky with boiled sugar, the heat is self-evident.
Shaqima should not be eaten often, which is easy to cause oral ulcer, pharyngitis and obesity.
If you like it, you can eat it with some dark vegetables.
Practice editing
Gufa
The old Yanjing Times recorded the production method of Saqima: "Saqima takes rock sugar, cream and white flour as raw materials, which looks like glutinous rice, baked in a furnace with ash-free wood, and then made into dices, which are sweet and greasy." It has been pointed out that in ancient times, Shaqima was made of rock sugar, cream and white flour. Among them, "Bobo" is Beijing dialect, which means food such as cake or steamed bread.
Mr. Wang said, "According to your brother (professor), there is a saying on the sword, which is interpreted as' dog dipped in sugar'".
Saqima uses eggs, oil and flour, finely cuts them, then fries them, and then mixes them thoroughly with maltose and honey, so it is called' dipping in sugar'.
Today, the making method of Saqima has been improved: make noodles with eggs and flour, then make syrup with sugar, honey and cream, then mix with fried noodles and dry in the sun.
A square dessert with eggs as the main raw material.
Sometimes it is written as "Shaqima", "Saqima" and "Sazima" (the word "horse" is also called "horse").
Originally, there was a wild berry named after a dog, which was originally used as the fruit material of Shaqima.
In the Qing Dynasty, it was gradually replaced by raisins, sesame seeds, hawthorn cakes, plums, melon seeds and dates, and dogs were little known. "(see the article" Bobo Shop and Saqima "for details) [6]
Shaqima Meitu (16 photos)
Raw materials:
Refined flour, dried noodles, plumeria, honey, crude oil, sugar, golden cake, caramel, raisins, green plums, melon seeds, sesame seeds and osmanthus.
Production method:
* Beat the eggs with water, add flour and knead into dough.
After the dough has stood for half an hour, slice it with a knife, cut it into small strips, and screen out the floating surface.
* Burn peanut oil to 120℃, add fine noodles, fry until yellow and white, and remove and drain.
* Boil sugar and water in a pot, add maltose, honey and osmanthus, and cook until the temperature is about 1 17℃. You can pull out the monofilament with your fingers.
* Mix the fried fine noodles with a layer of syrup; Spread a layer of sesame seeds in the frame, pour the noodles into the wooden frame and smooth them, sprinkle some fruits, then cut them into various shapes with a knife and let them cool.
* Heat the peanut oil in the pot to 80% heat, fry the coil in the oil pan for about 1 min, and take it out when it is golden yellow.
Family self-control
Ingredients: 200g high-gluten flour/1 teaspoon baking powder /3 eggs/20ml water/
Sugar material: sugar 150g/ maltose 150g/ honey 15g/ water is about 40cc/
Others: raisins, etc.
Exercise:
1. Mix flour, baking powder and eggs with water, then knead them into dough on the chopping board. 10 get up.
Sprinkle flour to prevent sticking, roll it into dough with a rolling pin, and fold it in the middle (60% off).
Cut into fine noodles with a knife, add flour to spread the noodles, and then fry them in an oil pan (medium heat).
It is suggested that frying for a while will be crisp. After frying, take out the oil and drain it for use.
2. Put the sugar water into the pot and cook it over medium heat until the silk can be pulled out.
3. Stir the fried noodles in boiling sugar water and add raisins.
After stirring evenly, put it into an oiled dish and flatten it by hand.
After completely cooling, cut into pieces and put them on a plate.
Features:
Soft taste, golden color, sweet but not greasy, melting in the mouth, fragrant.
[7]
The Effect of Eggs on Shaqima
The color of Shaqima gradually becomes lighter with the decrease of egg liquid, mainly because of the decrease of egg yolk.
In addition, due to the decrease of egg protein during frying, the degree of Maillard reaction gradually weakened; The flavor of eggs generally tends to weaken. During the frying process of Shaqima, the main source of its flavor is Maillard reaction and the comprehensive flavor formed after frying. The change of flavor lies in the richness of the flavor formed by the latter. The decrease of egg liquid will affect the emulsification effect, which will easily form a hard taste, and the softness and oral solubility will also decline.
At the same time, the increase of moisture has a great influence on the shelf life of Shaqima. On the one hand, the existence of moisture promotes the production of Shaqima oil, on the other hand, the moisture content also has a significant impact on the reproduction of microorganisms, so reducing the amount of egg liquid will affect the shelf life of Shaqima to some extent.
Authentic Shaqima is heavy, mainly with more sugar, but for the sake of health, under the same size and volume, it is best to choose a lighter one.
Shaqima nutrition
1. Rich in carbohydrates, it constitutes an important substance of the body, stores and provides heat energy, regulates fat metabolism and preserves protein.
2. Rich in carbohydrates, maintaining body temperature and protecting internal organs, providing essential fatty acids, promoting the absorption of these fat-soluble vitamins and increasing satiety.
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