Chapter 729 - 552: Traditional Classic Snack_3

Chapter 729: Chapter 552: Traditional Classic Snack_3

"Amazing, my Qingqing!"

Huang Jun smiled, giving her a thumbs up, and after the compliment, added, "Alright, you guys go play in the living room first. Once the Sachima is ready, Dad will bring it over for you to eat..."

"Mmm hmm~"

The two little ones nodded and then ran towards the living room, one after the other.

Huang Jun withdrew his gaze and continued frying batch after batch of noodles, placing them in a large colander to drain the oil.

He set the oil pot aside and started making the sugar syrup.

Sachima, to put it simply, involves cleverly binding the fluffy fried noodles with sugar syrup, and its artistic name, "Sugar Twine," from the Qing Dynasty, derives from this method. 𝒻𝘳ℯℯ𝑤ℯ𝒷𝘯ℴ𝓋ℯ𝘭.𝑐ℴ𝑚

The process of making the sugar syrup is equally meticulous; you can’t just use white sugar because that would make it too sweet and mask the egg flavor of Sachima.

Also, using only white sugar wouldn’t provide enough stickiness in the syrup, so maltose is needed to enhance the viscosity.

Maltose is much thicker in consistency but has only one-third the sweetness of white sugar, so when paired together, they complement each other well.

The more maltose you add, the thicker the syrup gets, making it possible to pull sugar threads when breaking the Sachima by hand.

Although such Sachima is delicious, it might not be suitable for those with poor teeth, which is why the ratio of maltose to white sugar is usually kept at one to one.

This results in a sugar syrup with moderate thickness and a sweetness that suits most people’s tastes.

When combined with the perfectly fried noodles, it creates the unforgettable Sachima.

He set up the wok, first preheating it and then pouring out the excess oil.

Then, he sequentially added water, white sugar, and maltose into the wok in a ratio of 2:1:1.

The amount of water needs to be precisely controlled; too much would dilute the maltose, too little and the syrup wouldn’t adequately coat the noodles.

After adding the sugar ingredients into the wok, he didn’t rush to stir them but let them melt naturally.

Because stirring could cause the syrup to crystallize.

As heat spread, the sugar in the wok gradually melted, forming large bubbles.

He then turned off the heat and poured half of the pre-fried noodles into the wok, casually tossing in some washed and dried raisins.

Immediately after, he began tossing the wok, allowing the raisins and noodles to be evenly coated with the syrup.

Initially, because the syrup was quite hot, tossing the wok was relatively easy.

But as the temperature in the wok gradually decreased, tossing became more effortful; despite this, he managed it with ease.

With continuous flipping, the raisins and noodles in the wok gradually melded together, each noodle practically adhering to one or two raisins, distributed evenly and beautifully.

When the sugar syrup evenly coated the noodles and raisins, he moved the wok to the side, next to a tray already greased.

Using a spoon, he scooped the noodles onto the tray, and once it was nearly filled, he placed a sheet of baking paper gently on top and pressed it flat.

While pressing, not too much force was applied to prevent compressing the fluffy noodles too tightly, as that would ruin the unique soft texture of Sachima.

Once all the Sachima was shaped and formed, the next steps were simple yet crucial: allow it to cool naturally, then remove from the mold and cut into small serving pieces.

And thus, a beloved traditional delicacy for both the young and old—Sachima—was successfully created.