Ingredients: white flour pancakes (preferably baked with small radish), all kinds of dishes (mainly Chinese cabbage, spinach, carrots, radish, pumpkin, tofu, potatoes, vermicelli, shepherd's purse, etc.). In short, you can add your favorite dishes, or you can add eggs and sausages to make them more delicious.
The practice varies from place to place, but it is similar!
Practice: 1. Put your favorite dishes into a mixing bowl or spoon, add cooking oil (not too harsh and delicious), monosodium glutamate, salt, cumin and other seasonings, and stir evenly.
2. Sprinkle the eggs evenly on the seeds to form a circle slightly smaller than the pancake. When the pancake is placed on the eggs, the eggs are attached to the pancakes.
3. Put the pancake on the hazelnut with the eggs facing up, pour the prepared food on the pancake and bake it. After a while, put a pancake on it and bake it in turn until it is yellow.
4. When finished, you can fold the two sides to the middle to form a rectangle, which is convenient for holding and eating, but it can be split in two if it is inconvenient.
Remarks: The pancake is suitable for eating on the spot while it is hot, and it will lose its original flavor after carrying. Delicious pancakes will remind you of Zaozhuang and make you a friend of the people of Zaozhuang.
Mung bean pancake
raw material
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Mung bean 1 50g, spicy cabbage (50g), pork (30g), onion (20g), red bell pepper15g, lard (50g), refined salt (2g), pepper noodles1g, and seasoning sauce (20g).
manufacturing process
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1, soak mung beans in water, peel them and push them into a water mill.
2. Rinse the spicy cabbage with water and cut it into filaments, roughly pound the red bell pepper and diagonally cut the onion.
3. After the pork with fat meat is cooked, part of it is sliced and the rest is reserved.
4. Add spicy cabbage, shredded pork, red bell pepper, onion, pepper noodles and salt into the roughly ground mung bean to make pancake paste.
5. After smearing lard on the hot pancake pan, take a spoonful of pancake paste and put it into the pancake pan, spread it into a flat shape, put a pork slice in the middle, and then fry it until golden brown.
6. Put the pancakes on the plate and serve them with the seasoning sauce.
Yogurt pancake
Open classification: food, diet, life, cooking, recipes.
1) Yogurt180ml (the yoghourt I used has no sweetness at all), 2 eggs, 20g of sugar, 0/4 tsp of salt/kloc-0, and a few drops of vanilla extract, and mix well until the sugar is completely melted.
2) 60 grams of low flour (medium gluten flour) and 4 tsps of baking powder14 are mixed evenly, then sieved and stirred evenly.
3) Pour the prepared batter into the measuring cup, in order to control the dosage of each pancake and make it even in size.
4) Coat the pot with a small piece of butter, and don't put oil if it doesn't touch the pot well enough.
Pour about 50 ml of batter into the pot without shaking. When you see that the color of the outermost circle of pancakes becomes a little transparent, you can turn it over. In order to be quick, I made three in one pot.
5) Let the pancakes cool.
6) Sauce on pancakes tastes casual.
I used cheese (cheese 100G+egg yolk 1 piece+sugar 30G+lemon peel 1/2 spoons, sent away), strawberries, kiwi fruit, RUM-flavored Sauce bought in the supermarket, and finally I sifted a little sugar powder.
Practice experience:
You can use salad oil when frying, and you should control the amount of oil, not too much.
If you cook too many pancakes, wrap them in plastic wrap and put them in the refrigerator. Heat them before eating.
Pay attention to hygiene when drying the food directly in the mouth.
I forgot to mention that the above materials can make 6 cakes.
vegetable pancake
Open classification: diet, life, characteristics, pasta, recipes.
Leek100g, shrimp skin, salt, monosodium glutamate, cooking wine and pepper.
1, chopped leek and shrimp skin, and made into stuffing with salt, monosodium glutamate, cooking wine and a little pepper.
2. Wrap the prepared stuffing into pancakes.
3. Heat the oil in the frying pan and fry both sides of the pancake into golden brown.
Shandong pancake
Millet1000g, soybean100g.
A. Wash the millet and soybeans. First, 500 grams of millet is boiled until it is 70% ripe, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put in a pot to make it slightly sour.
B. Heat the pancake batter (the fire should be slow and even), pour a spoonful of rice paste into the center of the batter with your left hand, and push the rice paste clockwise as soon as possible with your right hand, then push the spread batter with a knife and it will be cooked in about 1 minute. Scrape the edge of the pancake along the edge with a scraper, lift it with both hands, and add paper to the pancake, which is brown, soft and tender, slightly sour and sweet.