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How to make miscellaneous grain pancakes?
There are many kinds of raw materials for pancakes, such as millet, corn, sorghum and rice. And several raw materials can be mixed. What they have in common is that they must use pancakes, heat them with fire, then apply a layer of oil, and then make pancakes.
First, scrape pancakes.
Mix fine flour into paste, spoon it on tobacco, spread the paste with a smooth bamboo handkerchief, scrape it flat, scrape it evenly and scrape it thin. When the periphery rolls up automatically, just lift it up.
The characteristics of scraping pancakes are thin, crisp and crisp, and cold food is the best.
Second, roll pancakes.
The dough rolls on the pot, and the dough is stained on the pot by the heat of the pot, which becomes a rolled pancake.
Pancakes are characterized by softness, and it is better to bake them hot and soft when eating.
Third, spread pancakes.
Soak the raw materials until they are soft (if it is corn, first break the corn into the size of sorghum rice), then put it on a mill and grind it into paste and spread it out. There are two kinds: 1, sweet pancakes, which are spread immediately after grinding; 2, sour pancakes, wait for the paste to ferment for a while, and then spread it when it is slightly sour (especially helpful for digestion). With a spoon.
Spoon the paste on the tobacco and spread it out in circles from the middle with a T-rake.
Spreading pancakes has the advantages of scraping pancakes and rolling pancakes. It can be eaten cold, roasted or cooked, which is especially delicious.
Fourth, jujube pancakes.
The jujube is cooked, peeled, pitted, mixed with flour or paste, and then made into pancakes, which are nutritious, soft, waxy and sweet.
Five, vegetable pancakes.
Vegetable stuffing: stir-fry leeks, eggs and tofu to make stuffing.
Fold the pancake just spread in half, put half of it in the stuffing, then fold it back (equivalent to the stuffing) and fold it twice. After frying in a pot with a small amount of oil, it is a vegetable pancake with a unique flavor.
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