Pancakes are one of the traditional Chinese foods.
Pancakes are made of mixed noodles that are mixed into a paste, with slight variations in practice and eating methods around the world. Pancakes are mostly made of coarse grains with high nutritional value. Pancakes are loose and porous, and can be either thick (stacked) or thin, so they are easy to combine with other foods and can be eaten on different occasions.
Two: types of pancakes:
Based on the pancake-making process, people have varied many different kinds of pancakes.
1. Sour Pancakes: The batter is fermented and turned sour, and the pancakes spread out taste sour and special.
2. Persimmon Pancake: Before the pancake is cooked, put the persimmon on the skin and spread it evenly; after cooking, the pancake will be red in color and sweet in taste.
3. 酥煎饼：煎饼冷却后再烙酥。
4. Sugar crispy pancakes: millet and sugar are used to grind into a rice paste, which is uncovered when the pancake is eight or nine mature, folded into a rectangle on the griddle, and put on the stove top to dry.
5. savory pancakes: southwest Lu area, the spicy sauce on the surface of the pancake, and then folded into a rectangle to store.
The practice of pancakes around Fujian is different from that in northern China: some ingredients are added to the pancake spreading process, which includes pickles, eggs, etc., and the outside of the pancake is coated with ketchup; the pancakes are eaten immediately after making them, unlike those in the north, which can be stored for a long time.
Three: different flavors of pancakes:
1. Vegetable pancakes:
Vegetable pancakes is a kind of food in Zibo area of Shandong, after frying tofu, vermicelli, leeks or green onions, as a filling evenly spread in the pancake, then fold the pancake into a rectangle, and then put it into a pot, add oil to cook the pancake on both sides to a golden brown. It is very similar to the pancake boxes around Liaoning
2. Tai'an Pancake:
The date of its creation has not been verified, but it probably began in the Ming Dynasty.
To corn, sorghum, grain, dried groundnuts and other coarse grains as raw materials, after crushing soaked grits, grinding into a paste, spread on the griddle while scraping the side of the brand, cooked into. Thin texture, less water, durable storage, crispy and delicious. Tai'an pancakes are divided into five kinds: sweet pancakes made of unfermented grits; sour pancakes made of fermented grits; cooled pancakes and then crispy pancakes; pancakes with green onion oil or tofu, cabbage and other fillings branded pancakes; millet flour and sugar branded pancakes for sugar.
3. Spinach Pancakes
4. Mixed Noodle Pancakes
5. Seafood Pancakes
6. Sugar Pancakes
7. Jam Pancakes
8. Pickle Pancakes
9. Flame Burned Pancakes
10. Small Rice Pancakes
11. Vegetable Pancakes
12. Potato Pancakes
13. Fruit Pancakes
14. Pumpkin Pancakes
15. Lunan Pancakes:
Produced in Xuecheng District, these pancakes are a staple in the lives of local people. The main production of raw materials to wheat, sorghum-based, both soybeans, corn, groundnut, etc., the main types of pancakes; wheat pancakes, sorghum pancakes, corn pancakes, sesame pancakes production method is simple, good taste, storage resistance.
16. Linyi pancakes
Pancakes are the traditional home cooking staple of the Yimeng mountainous folk, but also a prestigious local specialty food. Linyi pancake has a long history, according to legend, Meng Jiangnu wept at the Great Wall and brought pancakes with her. In the Qing Dynasty, Pu Songling wrote in his "Pancake Fugue" that "the head of the pancake is a combination of rice and beans for the Qi people to replace the noodle food", "round as a silver moon, as big as a copper tank, as thin as the paper of the Hepatitis Creek, the color of the yellow crane's plume, which is customized to the pancake also." Consumption of pancakes need to chew for a long time, and thus can generate fluids and stomach, promote appetite, promote facial nerve movement, is beneficial to maintain the health of the visual, auditory and olfactory nerves, delay aging, not lose a health food. Buying guide: pancakes are characterized by: round, floating white (such as rice, wheat pancakes), light yellow (such as millet, corn, grain pancakes), light brown (such as dried groundnut, sorghum pancakes) color, nutritious, fluffy and soft, easy to store, easy to carry.
17. sugar crispy pancakes
18. banana pancakes
19. Shandong pancakes:
Shandong province in general consumption of pancakes, in Tai'an, Linyi, Zibo around the traditional pancake-based diet, while the Jiaodong area also consume pancakes, but to the corn cakes, biscuits as the main food. With the improvement of living standards in recent years, pancakes have gradually given way to rice and steamed buns in all parts of Shandong, especially in the towns.
20. Tianfo Chun Pancakes
21. Golden Needle Mushroom Pancakes
22. Sweet Pancakes with Pickled Noodles
23. Sweet Potato Pancakes
24. Bacon Cheese Pancakes:
Bacon Cheese Pancakes is a Japanese dish.
25. Sesame Miso Pancakes