Making method of home edition
Pancake sandbags have the original meat flavor of mung bean powder, and then spread eggs, rolled fritters or crispy fried clams, and add strong irritating seasonings such as chopped green onion, batter, bean curd sauce and hot sauce.
Exercise:
Chop the shallots into powder and put the mung bean powder into a large bowl. Add180g of water, and stir while adding water until it becomes a uniform batter without particles.
Heat the pan, pour in a little oil, and wipe the oil evenly with kitchen paper. Scoop 1/4 amount of batter into the pot. Spread out the batter and let it spread evenly on the pan.
Beat in one or two eggs. Punch a hole in the film of egg yolk with a shovel, so that the egg yolk and egg white are mixed evenly and spread all over the cake surface. When the egg liquid is not solidified, add chopped green onion as needed and sprinkle with sesame seeds.
Turn the cake over and continue baking 1 minute or so. The spread cake is still on the pot. Brush with sweet noodle sauce and Chili sauce respectively. Add fried dough sticks, tear them apart by hand before putting them in, roll the pancakes with tools, sprinkle with raw onions as needed, and then spread with sweet noodle sauce, fermented bean curd and Chili sauce. Gather around and get out of the pot.
Tips:
In the process of spreading 1 cake crust, low fire must be used, otherwise the cake will be unevenly heated and inconsistent in thickness.
Be careful when frying pancakes, wait until Huang fried them a little, otherwise they will be easily damaged.
The production process of booth version:
Pour a tablespoon of batter on a round heating iron plate. Spread the batter evenly into a circle with a small T-shovel.
Spread the eggs evenly with a T-spatula. Ask customers if they want chopped green onion. If there is, take 3 grams of chopped green onion and sprinkle it evenly on the bread.
Turn the bread over with a shovel. Wipe the sweet noodle sauce clean with a small brush. Ask customers if they want Chili peppers, and add them as appropriate.
Ask customers if they want coriander, and add it as appropriate. According to the customer's requirements, take two fruit grates or two fruits and put them in the center of the bread. Fold the bread, wrap it and put it in a plastic bag.
Dali Chuangfei is a school specializing in catering training. We have a chef who has been doing catering for nearly 20 years. He teaches one-on-one in actual combat, and the chef teaches the whole course. Practice repeatedly during the learning process, without time limit, until *
Teaching content:
1 zero-based material selection to start raw material processing.
2 disclosure of transparent formula single-core technology
3 cost accounting storefront location storefront operators are equipped with cost control storefront decoration storefront guidance