Looking for adoption

Pancake Fruit

The first step to make pancake fruit batter

Traditional pancake fruit is based on mung bean flour, to share with you is a mixture of several kinds of flour together tastes better, and the operation is also easier.

250 grams of flour, 80 grams of mung bean flour, 60 grams of millet flour, 3 grams of five-spice powder, 500 grams of water. Mix well and leave for 20 minutes. (You can add spinach juice, pumpkin juice, red dragon fruit juice to make colorful fruit and vegetable pancakes children will like it very much.)

The second step of boiling sauce

Prepare 100 grams of sweet flour sauce, 60 grams of soybean paste, 10 grams of oil, 50 grams of water.

Heat the pan and cool the oil add ginger and scallion frying dry frying incense frying into a charred yellow fish out, wait until the oil temperature cools a little bit after pouring into the matching sauce, small fire simmering out of the flavor can be. (With beer instead of water taste better, you can also steam for about 20 minutes)

Chili sauce production garlic chili sauce 100 grams, Guilin chili sauce 50 grams, 100 grams of water, water starch. Production method is the same as above.

The third step to prepare the small ingredients

Small onions and cilantro to change the knife and cut the end, white sesame and black sesame seeds fried, squash to change the knife and cut small dices.

All ready to come to the pancake spread it

Spread pancakes, the main action and attention

1. right arm drive wrist, elbow, shoulder, thumb, index finger, and middle finger.　

2. The beat should be held in the right hand, at the first joint of the thumb and index finger, and midway between the first and second joints of the middle finger. The beat is tilted downward at a 45-degree angle as it beaches, meaning the pancake pan and the beat form a 45-degree angle. A complete pancake should be beached three and a half times not more than four times. Nor can it be less than three turns.　

3. The clapper is divided into the inner and outer corners, when making pancakes. Will beat the inner corner of the batter in the middle of the upward three centimeters, sliding outward the first circle, the inner corner will not move will be made as the axis, the outer corner of the face will use the power of the wrist to drive the beat thrown outward, turned to 340 degrees, the beat rests on the face, the whole upward three centimeters to start the second circle when the outward expansion. Wrist drive the face: elbow, should do the second circle of the face pressed the first circle of the face in the middle of the position, slowly pushed outward to 360 degrees when the upward lift 3 centimeters. Beginning of the 3rd circle, applying the wrist, elbow, shoulder head, the beat should still be pressed half of the previous circle face to expand, the last half circle will be the remaining face smeared on the pancake will be molded.

4. Fingers should be flexible and not pinched too tightly, and the beat should be able to rotate freely. When the beat is on the left half of the pancake pan, you should use the power of your thumb to push it upward. The index and middle fingers play a supporting role. When the beat is sitting on the half circle, the beat should slowly turn, then the index finger slightly hooked thumb forward push. The middle finger assists in the right half circle when the index finger forcefully hooks the clapper downward to bring the batter down, the thumb middle finger assists. In the bottom half of the right circle the middle finger pushes the beat upward with force, assisted by the index finger and thumb. In the process of changing the angle, the finger in the force should be coordinated, to turn the beat to live, turn round.

5. How to beat the egg: with the left thumb, index finger, middle finger will hold the egg in the palm of your hand, the force should be moderate. When playing will be low but to the pie pan on a knock. Thumb index finger holding the upper part of the egg, middle finger holding the lower part of the egg, a twist hit on the pancake with a beat quickly beach away.　

6. The complete pancake should look round and have an even thickness. The heat varies with different batters. For example, for glutinous rice and purple rice, the heat should be slightly higher so that the pancake is stronger. For soybean, mung bean and peanut pancakes, the heat should be kept moderate so that the pancakes will be crisp and fragrant. The fire should not be too small, this will lead to pancakes too dry, lose the original flavor and texture.　

7. Keep the pancake pan at 150 to 180 degrees. Put your hand 4 centimeters away from the pan. Feel your hand slightly toasted.　

8. When you are just learning, you should draw a circle first. Turn a big circle along the pie pan, release your right shoulder completely, and turn around on the tabletop to make your wrist flexible.