How to make original shachima

Being a stranger in a foreign land, I miss my family all the more during the holidays. National Day is coming, are you homesick? Miss the taste of your mother's cooking? But there are not many holidays every year, and only if you learn to cook can you taste your mother's cooking often. So, please follow me to learn how to make original shachima.

1. Prepare the materials. 220g ordinary flour, 5g baking powder (optional), 3 eggs, 100g white sugar, 100g maltose, 40g water, a little corn starch (for anti-sticking), a little vegetable oil (for frying).

2.1 Let the dough rest for 15 minutes.

3.2 Sift the flour and baking powder, add 3 eggs and mix well. (It will be a bit sticky after mixing, so you can sprinkle some corn starch on it).

4.12 Cut into small strips 2 mm thick.

5.21 Sprinkle some corn starch on the noodles to prevent them from sticking (otherwise they will stick together when frying and it will be very troublesome).

6. Heat the oil pan for 50% heat, turn to low heat, and fry slowly in batches until they turn slightly golden. Remove from the pan and set aside.

7. Set aside the fried noodles.

8. Make syrup. Put white sugar, maltose and water together and pour them into a pot (preferably a non-stick pot) and boil until many small bubbles appear. Then simmer on low heat until you can pull up a very thin thread with chopsticks (this requires extra patience, it won’t work if you don’t boil it enough or overboil it).

9. Pour the noodles into the prepared syrup, stir quickly, try to make every noodle covered with syrup, and put them in a square box (cover the box with plastic wrap to prevent sticking). Press it flat with your hands while it's still warm.

10. After it cools down, cut into pieces. Done.

11. Keep it away from moisture.

All you have to do is follow the editor's introduction, prepare the ingredients, and start with the steps one by one. I believe that the delicious original shachima will come from your hand.