Mostly 50 to 60 pounds \x0d\\\x0d\Shandong pancake practice \x0d\ millet 1000 grams, soybean 100 grams. \x0d\1. Wash the millet and soybeans well. First 500 grams of millet boiled to seven mature when fished out, cooled and another 500 grams of raw millet and soybeans together on the mill, add water Grinding into a rice paste, served in a basin to make it slightly sour. Scrape up the edge of the pancake with a spatula along the edge of the pancake, two handfuls of handfuls of the edge of the pancake uncovered, pancake thin plus paper, brownish-yellow, fluffy and sinewy, slightly sour and sweet aroma. \x0d\\\\x0d\\\corresponding to the pancake cooking tools are mainly three: one is the griddle, iron, round, there are large, medium and small three kinds, medium griddle diameter of 65 cm or so, the center is slightly convex, under the three feet, under which heated with firewood or coal, the top of the pancake can be cooked. Griddle is a special tool for pancakes, "Kangxi Dictionary" has "griddle" article, the Tang Dynasty Legitimacy "cooked griddle rats on a sinking ship" language, we can see the long history of pancakes. The second is a handheld tool used to push the paste, locals call "Chi Chi", wooden plate arc, with a handle. After placing the paste on the hot griddle, the Chi Chi pushes the paste from side to side, and the paste is spread thinly on the griddle surface. Some will also use this, and some use "bamboo split", the same role, but the pancakes out of the pancakes have their own characteristics. Third, the oil rub, the masses called the oil cummerbund, is a dozen layers of cloth sewn square rub, seeping cooking oil, used to wipe the griddle, in order to prevent the pancakes from sticking to the griddle can not be uncovered. Pancake production process is more complex, it is wheat, sorghum, corn, grain, groundnut and other grains as raw materials, after washing, soaking, and then ground into a paste with a stone mill, the masses called "pancake paste". There are also places in the grinding paste before, into 1 / 3 or half of the cooked material, known as "half of the child", the masses say that the paste so ground out of the good branding, branding out of the pancake is also soft and delicious. Grinding the paste is a very laborious thing, twenty to thirty pounds of grain usually take two to three hours to grind, because the grinding is fast, the paste is too thick, the pancakes out of the natural taste is not good. When grinding, adding material must be experienced veterans, to add diligently add less, grinding out the paste is fine and uniform. In the old society, a family, often able to hold the mill stick to push the mill, most of the night to finish grinding twenty or thirty pounds of grain. Only the rich and affluent people could afford to use animals to push the mill. Nowadays, there are grinding machines that can crush clean grain into flour and then mix it with water to make a paste. But people always think that it is not as fragrant as the one made by stone grinding. There are already machines to make pancakes, but the flavor of the mechanism pancakes is not as good as the handmade pancakes. The traditional process of making pancakes by hand is very complicated, including grinding the batter, setting up the griddle, spreading or rolling, and storing, so handmade pancakes are often made in large quantities at one time and then stored for long periods of time for consumption. The following describes the traditional rural pancake-making process. \x0d\ grind the batter \x0d\ wash and soak wheat, sorghum, corn, grain, dried groundnuts and other raw materials, and then grind them into a paste, commonly known as "pancake batter". In some places, before grinding the batter, one-third or half of the "cooked material" (i.e., part of the raw materials that are first cooked to eight or nine years of maturity) is added, commonly known as "half and half", and the batter is easy to spread and can be easily made after grinding "half and half. The batter that comes out is easy to spread, and the pancakes are soft and tasty. In some places, after the dried groundnuts are ground into noodles, they are soaked in water to soak out the black water in the groundnut noodles. In some places, the dried groundnuts are soaked directly in water, which is a very troublesome thing to do. After soaking in water for a day or so, when the water has melted it, it is chopped up with a knife. Then it is mixed with the soaked corn and ground into a paste on a water mill. And this process is time-consuming and laborious. The water mill is made of a coarse, round granite disk with two pieces stacked on top of each other. Stripes were chiseled into both contact surfaces of the disk to increase grinding and paste removal capacity. The upper disk has two small holes cut into it to allow the material to be added by spoonfuls mixed with water. Pushing the upper plate crushes the material, and what comes out of the grinding slits in the upper and lower plates is the pancake batter used to make pancakes. The mill could be driven by horses, oxen or donkeys, which were only used by landowners before the liberation of China, while ordinary people had only human beings to push the mill. A small mill can be pushed by one person. But the big mill to three or four people can push. Nowadays, machine grinding is commonly used. Generally, the batter is ground on the first night and the griddle, fire and pancake spreading starts early the next morning. \x0d\ Setting up the griddle \x0d\ The process of setting up the griddle can be simple or complicated. The simple way to set up a griddle is to use three bricks to hold up the griddle; the complicated way is to use hard clay to make a stove and use a bellows to blow the wind. Griddle set up after the fire. Rural areas generally use corn stalks or wheat straw as firewood. Building the fire and spreading the pancakes is often a two-person collaboration. Once the griddle is hot, the pancakes can be spread or rolled. \x0d\ Spreading Pancakes \x0d\ Before spreading, an oil rub is often used to rub the oil over the top of the griddle, which removes debris from the griddle and also makes it easy to separate the cooked pancakes from the griddle. When the griddle is hot, you can use a spoon to scoop up a spoonful of pancake batter onto the griddle and use a rake to spread it along the griddle. Since the griddle is hot, the pancake batter is quickly solidified wherever it goes, which is called a pancake. What doesn't solidify is carried forward by the rake, and the process is repeated until the entire griddle is full. The length of the rake is exactly equal to the radius of the griddle, so the rake around the field for a week, the pancakes will become. In order to pancake quality is better, in the upper layer of pancake batter has not completely solidified fried before, with a wooden board (called scraping batch) in the top scraping, can make the top flat and even thickness. Because the pancake is very thin and easy to cook, this over should be very fast, that is, twenty or thirty seconds, otherwise it will burn. To be ripe, you need to promptly use a spatula along the edge of the griddle to grab the spread pancakes up and uncovered. The size of the pancake depends on the griddle, usually between half a meter and 80 centimeters in diameter. The amount of batter spread on the griddle determines the thickness of the pancake, and people with high levels of skill can make very thin pancakes. Pancake spreading is very concerned about the technology and fire.