Huang Xiaoming took pancakes from Shandong and tried to make pancakes with green onions. You know, this is the most common and classic way for Shandong people to eat, because Shandong pancakes are made of coarse grains and have no taste in themselves. Therefore, Shandong pancakes are wrapped with all kinds of vegetables or meat, which tastes delicious, especially a taste in my heart!

The first generation of pancakes that Huang Xiaoming tried was a classic way to eat. Unfortunately, after trying for the manager, it ended in failure. Zhao Wei doesn't think the French will like this way of eating. The thickness of pancakes will be chewy and hard to bite.

The practice of Shandong pancake:

1. First add water to the pot, then add high-gluten flour and corn flour at the same time, and stir with chopsticks for about 15 minutes. When there is no graininess, you can let it stand for about 40 minutes and stir for another two minutes (friends who like crispy skin can thicken it, and those who like soft skin can dilute it with water). Then fry it.

2. Roll the wonton skin into a thin rectangle with a rolling pin and cut a knife in the middle.

3. Use the bought chaotic skin, stack the two pieces together (put some water in the middle) and roll them into a thin rectangle with a rolling pin. The thinner, the more brittle.

4. Turn 60% to 70% oil in the pot to low heat, and fry until golden brown.

5. Then heat the pancake pan on low heat, spread the batter, scrape it with a scraper, then beat an egg, spread it with a scraper, and sprinkle with chopped green onion, coriander and diced mustard until the egg solidifies.

6. Then add sweet noodle sauce and Chili sauce, and add ham crispy!