Common flour: 150g
Bitter buckwheat flour: 100g
Prepare all necessary ingredients.
Cut the preserved fruits into small dices for later use. Mix the flour and tartary buckwheat flour evenly. Add the egg into the flour mixture. Stir until well combined, then knead into a smooth dough. Cover with plastic wrap and let it rest for one hour. Take out the rested dough, roll it into a sheet about 0.7 cm thick, and cut it in half from the middle. Sprinkle a little flour on the two cut sheets to prevent sticking, stack them, and cut into strips about 0.5 cm wide. Pour an appropriate amount of corn oil into a pot and heat to 60% hot. Test by putting in one strip; if it immediately floats, the oil temperature is correct. Add the strips one by one and fry over low heat. Remove immediately once they float. Be careful not to overcook.Drain the fried noodles from the oil. In another pot, add white sugar, maltose, and 100ml of water, then simmer over low heat. Cook until the sugar dissolves and can be pulled into threads with chopsticks. When fine bubbles appear in the syrup, turn off the heat. Pour in the fried noodles, preserved fruit pieces, and black sesame seeds, mixing quickly to coat each strand of noodles with syrup. While still hot, transfer the mixture into a mold lined with oil paper. Press it down firmly to compact, then let it cool completely before cutting into small pieces.
