Does Shaqima make you get angry? It tastes good, but don't eat too much

Shachima is a super delicious food, but many fried foods cannot be consumed too much. So, will eating shachima cause getting a sore throat?

Will Shaqima make you angry?

A 50-gram shaqima contains about 230 calories, and every 100 grams of shaqima contains 470 calories. Because shaqima is a fried food and is made of sugar syrup to make it sticky, its calories are self-evident, and eating too much will definitely cause internal heat.

It is not advisable to eat shaqima frequently, as it can easily cause oral ulcers, pharyngitis and weight gain. If you really like it, you can eat it with some dark vegetables. Today, shaqima, as a delicacy of the Manchu people, has spread from the north to all of China. Although shaqima is delicious, you should still eat as little as possible for the sake of your health.

Nutritional value of Shachima

Rich in carbohydrates, it constitutes an important substance for the body, stores and provides heat energy, regulates fat metabolism, and saves protein. 2. Rich in carbohydrates, it maintains body temperature and protects internal organs, provides essential fatty acids, promotes the absorption of these fat-soluble vitamins, and increases satiety.

How to make Shachima

Ingredients

flour

300g

egg

4 large

Baking powder

4g

baking soda

1g

Granulated sugar

130g

maltose

250g

Shimizu

60g

starch

Appropriate amount (or flour)

Corn Oil

Moderate

Sesame

Moderate

Roasted walnut kernels

Moderate

Green and Red Silk

1

Steps to make peach kernel shaqima

Mix 1300g plain flour, 4g baking powder and 1g baking soda, and add four large eggs;

2 Use chopsticks to stir into flocs;

3. Knead the dough (no need to make gluten), cover with plastic wrap and let it rest for 1-2 hours;

4Sprinkle starch on the chopping board and divide into two portions;

5 Cover one portion with plastic wrap and seal it tightly. Flatten the other portion with your hands and roll it into a rectangular sheet about 0.3 cm thick with a rolling pin.

6 Divide into four equal parts;

7Sprinkle with starch and press together;

8Cut into very thin strips;

9 Tear the noodles and shake them on the sieve to shake off the excess flour;

10 Heat the oil in a pan over medium-low heat until the oil temperature reaches 180 degrees (or if one stick of oil floats up, it means the oil temperature is right);

11 Grab a handful and shake off the starch, put it into the oil pan, and use chopsticks to turn it over until it is slightly colored and then take it out;

12 Pour in peach kernels and sesame seeds and mix evenly, and set aside. Cover the baking tray with baking paper;

13. Put 130g fine sugar, 250g wheat sugar and 60g water into the pot, heat on low heat and stir constantly until it is heated to 115 degrees and bubbles appear (be careful not to stir in the middle or it will become sandy and sticky);

14 Try to draw a long thread;

15 Quickly pour the mixed materials into the syrup and stir evenly with a spatula;

16 Pour into a mold lined with baking paper (or apply a layer of oil on the baking tray to prevent sticking);

17 Put on gloves and flatten (or use a trowel to flatten), press firmly and set the shape;

18 Pour out while it is still warm (I sprinkled a little green and red silk on the bottom of the baking tray);

19 Cut into pieces and let cool;

Tips

1) Reserve some liquid when kneading the dough to prevent it from being too soft. 2) Sprinkle flour on the cut noodles to prevent them from sticking. 3) The cooked syrup should not be too thin, but not too thick. Use a spatula to test it. If it can be stretched into long threads, it means the concentration is right. 4) When mixing the syrup with the fried noodles, move quickly to prevent the syrup from solidifying too early. It is easiest to cut into small pieces when it is warm. The above is for reference only.