We all know that the pancake fruit is delicious, and it has to do with its sauce. So what is the sauce used for pancakes made of? Next and I look at the pancake fruit practice, super delicious oh!

Need, add starch is to increase the gluten.

1. Prepare: flour, starch, salt

2. Warm water to stir it into a batter

3. Like this degree is almost

4. Prepare some ham hock, put a little oil, fry it fried until both sides of the light brown on it

5. Pan with two spoons of batter, use a spatula to spread it

6. After solidification After it solidifies, turn it over and spread some garlic sauce on it (you can buy it on Taobao)

9. Put on the fruit (or fritters), lettuce, fried ham, and you can also put in some chili sticks and pickles according to your own preference

10. roll it up our pancake fruit is done, is not very convenient?

Pancakes with the sauce is made of what

Pancake fruit sauce ingredients and production methods are as follows:

A: the required materials:

1: "thirteen spices" seasoning;

2: better quality soy sauce, good quality soy sauce will make the color of the sweet sauce;

3: 2 two sides of the flour, and the color is good. p> 3: 2 two flour and water into a batter and stir well;

2: production process:

1: In the pot add 500 ml of water to boil, add 20 grams of "thirteen spice" seasoning (about 2 tablespoons of household spoons, the actual amount can be adjusted according to the taste of the local customers)

2: Cook for about 5 minutes; then add 100 grams of soy sauce, then add 100 grams of sugar (the actual amount of please adjust)

3: continue to cook for 2 minutes; then pour the batter into the pot and stir

4: continue to boil until it seems to be open non-open time to turn off the fire, into the monosodium glutamate, chicken broth can be stirred well.

Note: The above is just a standard sweet noodle sauce production methods, according to the desired flavor reprocessing, such as sesame paste or peanut butter can be added, you can also add other condiments into the frying pan as a vegetable to stir-fry, specifically what you want to make the flavor can be free to play.

Three: the practice of chili sauce

1: Materials: 2 pounds of fresh red chili, 1 catty of cooking oil, 1 catty of beef or pork (lean meat), salt 3 two, sugar 2 two, ginger 3 two

, pepper 1 two, 1 two monosodium glutamate, 1 two white wine 1 two, sweet pasta sauce 5 two, peanut rice 3 two (crushed after frying), sesame seeds 2 two (crushed after frying)

2: standard Practice:

After the oil is heated to 80% pour in the chopped meat and stir fry for a while, then pour in the chopped chili peppers and seasonings and stir fry on a low heat, and finally put in the noodle sauce, monosodium glutamate and stir can be.

3: the production of spicy sauce according to the different tastes of people in the north and south, you can add a variety of seasonings as appropriate.

How to make pancake nuts thin and crispy

Ingredients:

200 grams of flour, 0.5 tsp of baking powder, 100 ml of water, 2 tsp of oil, a little salt.

Preparation:

Mix the flour, baking powder, oil and salt in a container, add the water in several batches and form a smooth dough, cover with plastic wrap to moisturize the dough, and let it rest for 30 minutes.

Step by step:

1: Take out the dough and roll it into an even circle, the thinner the better.

2, with a knife on the surface of the thin sheet of dough, first horizontal evenly cut a few slits, and then vertical evenly cut a few slits, the whole sheet of dough into a number of small pieces of basically similar size, can be diamond, square or rectangular shape, can be. This is the thin crispy blanks.

3, the frying pan into a sufficient amount of salad oil to seventy percent of the heat, that is, until the oil in the pan slightly smoking degree, and then attempt to slice into the thin crisp billet, with a medium-high heat into a golden brown, fish out of the oil drained into the thin crisp.

A few more words:

1, the longer the molasses of the dough, the better the ductility of the dough, the easier it is to roll out the dough, and the thinner the final frying of the thin crisp, the more crispy.

2, thin crisp billet in the pot when the oil temperature is very important, not too high or too low, seventy-eight percent of the oil temperature when the pot is the most appropriate. If the oil temperature is too low, easy to bubble when frying, will absorb more oil into. If you find thin crisp blisters, you have to poke the bulging bubbles and release the oil inside.

3, in order to prevent the thin crisp in the process of frying curled deformation, just when the pot can use two pairs of chopsticks were clamped thin crisp billet ends, pull it flat, deep-fried to the basic stereotypes, and then release the chopsticks, so that the fried thin crisp is very flat.

4, the thin crisp dough rolled into a thin sheet, you need a relatively smooth case, such as marble case, stainless steel case or glass case can be used, rolling time also in the case of a little oil, so as not to stain.

5, thin crisp in the oil fried to slightly yellow, close to golden when you have to fish out, out of the surface of the oil will continue to heat, so that the color and crispness is just right, if you fry to the color of golden or even close to charred yellow and then fish, then out of the color will be put back for a while will become brown, that is, almost paste!

6, thin crispy fried out of the pot to be put upright for a while, conducive to draining oil, or too much oil.

7, thin crisp in the pancake fruit, and the texture of the soft pancakes complement each other, very tasty. Can also be crushed in the porridge, smooth and thick porridge with crispy thin crisp, delicious flavor. It can also be crumbled and put into fillings such as meat or veggie fillings.