Raw materials: 2500 grams of millet flour, 250 grams of soybean flour, 50 grams of salt, 5 grams of alkali, soy sauce tofu marinade, chili pepper paste, sweet noodle sauce, green onion, a little vegetable oil.

Practice:

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

(2) The pancake pan will be hot, the tip of the rub some oil, holding a spoonful of batter placed in the center of the pan. With a d-shaped bamboo basket will batter flat turn a circle, that is, into a thin round cake. Cooked with a spatula Dan field measurement of the ferry lines to steal surprise Aldehyde super each other along the edge of the cake shoveled up out of the pan, smeared with sauce, soy sauce tofu marinade, chili paste, sprinkled with chopped green onions, put on the thin catalyst, rolled up can be.

Shandong mixed grain pancake practice

Pancakes with a variety of raw materials, usually millet, corn, sorghum, rice, etc., can also be a mixture of several ingredients. *** The same thing is that you must use a pancake griddle, add fire to heat, and then rub a layer of oil, and then make pancakes.

I, scraping pancakes.

Make a paste of fine flour, spoon it on the griddle, spread the batter with a smooth bamboo blade, scrape it flat, scrape it evenly, scrape it thin. When the perimeter rolls up automatically, uncover it.

Scraping pancakes are characterized as thin, crispy and crunchy, and are best eaten cold.

Two, rolling pancakes.

Face and dough, rolling on the griddle, relying on the heat of the griddle to dip the dough on the griddle layer, become a rolling pancake.

Rolling pancakes are characterized by their softness and are best served hot and soft.

Three, spreading pancakes.

The ingredients will be softened (if corn, to first break the corn has sorghum rice large), and then ground into a paste on the mill, and then spread. There are two kinds of pancakes: 1, sweet pancakes, is ground paste immediately after the spread; 2, sour pancakes, is to wait for the paste fermentation for a while, a little bit of sour taste before spreading, (especially to help digestion). Also with a spoon, the paste scooped on the griddle, with a T rake, starting from the center, in a circle to the outside of the spread scraping.

Spreading pancakes have the advantages of both scraping and rolling pancakes, and can be eaten cold, baked, or soaked in boiling water, which is especially delicious.

Four, date pancakes.

Boiled jujubes, peeled, cored, and such as dough or paste, and then make pancakes, nutritious, soft and sweet taste.

Five, vegetable pancakes.

Vegetable filling: leeks, eggs, tofu *** stir-fried for the filling.

Newly spread pancakes, folded in half, plus filling, and then folded over (equivalent to the filling), and then folded two folds, in the pan with a small amount of oil fried, is the vegetable pancakes, eating a different flavor