Which city snacks are pancakes?

Pancakes are mainly made of mung bean powder and made into paste. Spread out into pancakes, which look like lotus leaves and are as thin as paper. Then roll it up with a crisp stick (fried dough sticks), spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds and other small materials, and fold it in the middle to eat. It's delicious and fragrant. If you spread the eggs on the pancakes, you will feel more tender, fresher, more fragrant and have a unique flavor. This is an authentic Tianjin snack, which is now accepted by many cities.

Pancakes made of flour

Glory 1994 summer

Who doesn't miss the scenery and customs of his hometown? I often miss pancakes in my hometown.

Pancakes used to be the staple food in my hometown. It's simple. Soak the grain in water, grind it into paste, spread it evenly on hot tobacco with bamboo slices, and cook it on the kang. However, what is easy to do may not be done well. Good pancakes should be "thin, even and yellow". Thin means pancakes are as thin as paper. Even, there must be no bumps on the pancakes, so spread them evenly. Yellow, you have to be as yellow as crab paste on both sides of the kang. Mastering the temperature requires considerable experience and skill. At that time, in the countryside, the quality of pancakes has always been an important criterion for choosing a spouse. My mother finally became the daughter-in-law of my picky grandmother because she baked pancakes well. Actually, it's not funny. Since pancakes are a common staple food and a light meal, but they are not properly branded and can't even do the most basic housework well, the daughter-in-law's housekeeping ability is obviously questionable.

On those winter nights, when the donkey was still blindfolded and circling the stone mill, the three of us could not wait. While supporting the shuttlecock, mother told us to carry the basket and pull the wheat straw in the field. Everything was ready, and the three of us squatted in a circle around the shuttlecock. The flame of straw poked its head out from the bottom and jumped, baking our faces red and hot. Mother skillfully fiddled with bamboo chips, and a spoonful of paste spread evenly in circles on the tobacco. We all drooled when we saw the sizzling corn paste beside the kang. Mother made this pancake crisp and divided it into three parts, and the three of us chewed it happily. Mother looked at us lovingly in the jumping firelight. We felt particularly warm on those winter nights.

Father came back from Rake River, washed his hands and squatted down to the pot. While rolling pancakes, he shouted to me to pull some onions at the back of the house. He wolfed down the food and cursed the weather. My mother listened silently, slowed down the pace of work a little, and occasionally asked softly about the construction site. Father's rude and vague answer, mother showed corresponding sadness and joy. Only in this way can we feel that there is still some communication and care between parents. Father has an amazing appetite, and sometimes he can eat half a basin of paste in one breath.

I still remember a time when my father didn't know what was wrong with him. Since then, the family has been so poor that even the burritos are terrible. Mother broke the dried sweet potatoes and mixed them with poor corn. Grind into paste and bake into pancakes. This kind of pancake is dark and bitter, sticky and easy to get damp and moldy, which is really hard to swallow. My mother somehow got a liter of wheat and baked it into pancakes. We have told our three sisters many times that this is for the health of our father and we should not touch it casually. Those black pancakes and white pancakes are put on that wicker racket together, and the temptation of white pancakes can be imagined. Occasionally, my mother saw me so greedy that she lost her teeth and sighed, tearing a small corner for me. It smells good! At that time, I thought, when will our family eat white pancakes baked with wheat every day?

When I grow up, I will travel to a city in the south of the Yangtze River. After hard work, I, a countryman in northern Jiangsu, finally adapted to the lifestyle of a land of fish and rice, and my homesickness became stronger and stronger. I often miss pancakes in my hometown. I once asked my fellow villagers to try some, but I was told a joke that "the season in the city has changed". In recent years, the tradition of taking pancakes as the staple food in my hometown has been gradually changed, which is no different from this rich Jiangnan. Who will eat pancakes that are actually hard and tasteless again? I am sincerely happy for the changes in my hometown, but an unspeakable disappointment is always in my heart and I can't get involved.

I am surprised to hear the cries of selling pancakes occasionally. It turned out to be a snack in this city, one quarter smaller than that in my hometown. The palm-sized pancakes are dotted with eggs, pickles, chopped green onion, oil and salt, and look like flowers. I'll buy one and try it. The taste should be said to be ok. It's just that this is not the taste of pancakes I've always dreamed of, but the taste of vegetables-just a bag of vegetables. Just like an egg roll wrapped in an ice cream cone, pancakes are just the carrier and vassal of this dish here. Is the difference between Jiangnan and Jiangbei obvious?

After all, I love pancakes in my hometown more, especially those baked by my mother, forever. I will always miss the warmth of sitting at home and smoking in winter.

Shandong pancake

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At 3: 47 on April 28th, 2004, Starry Sky Online.

Pancakes are not unique to Shandong. For example, there are pancakes in northern Jiangsu, which is close to Shandong, but the dialects and customs in northern Jiangsu are far from those in southern Jiangsu. Who can guarantee that pancakes will not be handed down with the customs of Shandong? In fact, not all places in Shandong eat pancakes, but I can definitely say fried &; Cake is our representative food in Shandong.

Scallion pancake roll is a famous typical Shandong local food. The pancakes here actually refer to pancakes, not real pancakes. The difference between pies and pancakes lies not only in the way they are made, but also in the materials used. The former is made of flour and the latter is made of coarse grains. In the era when scallion pancake rolls became famous, white flour was still a rarity, and coarse grains were fried as a staple food. Of course, the time for pancakes in the so-called pancake fruit in Tianjin is not short. The usage of pancake fruit is not only different from that of Shandong pancake, but also different.

Before 1980s, the main ingredients of pancakes were dried sweet potatoes and corn, which were the main crops in Shandong at that time. Some people think that sweet potato (sweet potato) and corn are delicious when cooked and roasted, but that's because there is too much water in their bellies. If you take them as the staple food, you will have sour water in your throat in two days. In addition, fresh sweet potato jade can't be preserved, so sweet potatoes often need to be dried and preserved. Is to slice the sweet potato and dry it. Sweet potato can be ground into powder, or made into wowotou or cake, but the taste of wowotou is not like that of roasted sweet potatoes, which is cold and hard enough to kill people. Pancakes are made of coarse grains, the taste is greatly improved, and they are not bad after being stored for a few days at room temperature, and they don't need to be heated when eating, and the taste is not bad.

But this delicate work is very troublesome. Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely dissolved. Then mix it with the soaked corn and grind it into paste on a water mill. And this journey is very time-consuming and laborious. The water mill is a round granite millstone with coarse grains and two pieces stacked together. Stripes are engraved on both contact surfaces of the disc to increase the grinding and paste discharge ability. There are two small holes in the last grinding disk, so you can add a spoonful of materials mixed with water at a time. The material can be crushed by pushing the upper grinding disc, and the pancake paste used for making pancakes flows out of the grinding gap between the upper and lower grinding discs. Cattle such as horses or donkeys can be used to push the mill. Before liberation, only landlords could use it, and only people in ordinary families could push it. One can push a small millstone. But it takes three or four people to push a big mill. Later, with the gradual appearance of electric waterwheels, people were freed from this heavy physical labor.

The next step is to make pancakes, which Shandong people call "spreading pancakes". Tools are also unique, almost a necessity for every family. The first is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corner supports below. You can also leave a space between the hammer and the ground for adding firewood to make a fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, the "stall". When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and smear it around the tobacco with a rake. Because tobacco is hot. Pancake paste solidifies quickly wherever it goes, so it is called pancake. Those that are not solidified are taken away by the rake, and this process is repeated until the whole tobacco leaves are scattered. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field and the pancake is ready. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, it is scraped flat with a wooden board (called a scraper) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will burn. When it is mature, it can be uncovered. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and eighty centimeters.

Good pancakes should be as thin as cicada's wings and even in thickness. This requires not only the pancake paste to be finely ground and properly thickened, but also the most important thing is to wipe it open. When spreading, the hands should be fast and the temperature should be appropriate. Spreading pancakes is usually a housewife's job. In Shandong, in the past, we only had to spread pancakes once to see if the new wife could do it.

Pancakes just peeled from tobacco seeds are soft and can be rolled into pancake rolls, so they are called "rolls". Pancakes that have just been cooled will become very dry because of the loss of water, but pancakes are often stacked together and will gradually regain their moisture and become soft, and they will be covered with cloth for a long time. When you are eating, just open one, which is very convenient. Later, there was a pancake in Jinan, which was wrapped in paper like a cake. That kind of pancake tastes sweet, more like a cake than a pancake. What is even more intolerable is that this kind of pancake is very dry and brittle. Needless to say, it will break when touched. Obviously, the quality index of "Peach Crisp" is applied to the quality control of pancakes.

Dried sweet potatoes and dried corn have different proportions and colors in pancakes. I especially like pancakes made of pure yellow corn. If it's a pancake made from a new corn stall, it's golden in color, smells like corn and tastes cool. It is not an exaggeration to say that it is a model of coarse grains. Corn buns made from the same grain are not the same as corn tortillas.