Making method of pancake

Ingredients: 2,500 grams of millet flour, 250 grams of soybeans, 50 grams of salt, 5 grams of alkali, appropriate amount of bean paste, pepper paste and sweet noodle paste, and a little chopped green onion and vegetable oil.

Exercise:

(1) Mix millet flour, soybean, alkali and salt together, and add 3000 grams of water to make a paste.

(2) Heat the pancake pan, put some oil on the tip of the pan and put a spoonful of batter in the center of the pan. Use a T-shaped bamboo basket to turn the batter flat and round, and then make a thin round cake. When cooked, shovel the pan along the edge of the cake with a shovel, spread the sauce, bean curd and pepper sauce, sprinkle with chopped green onion, put a thin reminder and roll it up.

The practice of coarse cereal pancakes in Shandong Province

There are many kinds of raw materials for pancakes, such as millet, corn, sorghum and rice. And several raw materials can be mixed. * * * The same thing is that you 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 batter with smooth bamboo pieces, 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). Similarly, scoop the paste on the tobacco with a spoon, and start from the middle with a T-rake and spread it out in circles.

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: fried leeks, eggs and tofu as 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.