Millet1000g, soybean100g.
1. Wash the millet and soybeans. First, 500 grams of millet is boiled until it is 70% ripe, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put in a pot to make it slightly sour.
2. Heat the pancake batter (the fire should be slow and even), pour a spoonful of rice paste into the center of the batter with your left hand, and push the rice paste clockwise as soon as possible with your right hand, then push the spread batter with a knife and it will be cooked in about 1 minute. Scrape the edge of the pancake along the edge with a scraper, lift it with both hands, and add paper to the pancake, which is brown, soft and tender, slightly sour and sweet.
Flour is lightly fermented, rolled into 10cm×3mm round cake, and fried in a pan, without oil or yellow frying. When cooked, it can be rolled with scallion or garlic and dipped in sweet noodle sauce.
The practice of Shandong pancake
Millet1000g, soybean100g.
1. Wash the millet and soybeans. First, 500 grams of millet is boiled until it is 70% ripe, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put in a pot to make it slightly sour.
2. Heat the pancake batter (the fire should be slow and even), pour a spoonful of rice paste into the center of the batter with your left hand, and push the rice paste clockwise as soon as possible with your right hand, then push the spread batter with a knife and it will be cooked in about 1 minute. Scrape the edge of the pancake along the edge with a scraper, lift it with both hands, and add paper to the pancake, which is brown, soft and tender, slightly sour and sweet.
There are three main tools for baking pancakes: first, tobacco, iron, round, large, medium and small. The medium tobacco is about 65 cm in diameter, with a slightly convex center and three legs under it, which can be baked with firewood or coal. Xunzi is a special tool for baking pancakes. There is a note "Xunzi" in Kangxi Dictionary, and there is a phrase "Cooked Xunzi" in the book of the government and the people in the Tang Dynasty, which shows that pancakes have a long history. The second is to hold a tool used to push the paste. The locals call it "Chi Zi", which is a wooden plate-shaped arc with a handle. After putting the paste on the hot tobacco, push it around with a chizi, and the paste will spread thinly on the surface of the tobacco. Some of them use a shovel, and some use a "bamboo chop", which has the same effect, but the pancakes baked have their own characteristics. The third is the oil wiper, which is called the oil wiper by the masses. It is a square wiper sewn with more than ten layers of cloth, and it is soaked with cooking oil to wipe the tobacco, so as to prevent the pancakes from sticking. The production process of pancakes is more complicated. It takes wheat, sorghum, corn, millet, sweet potato and other grains as raw materials, which are washed and soaked, and then ground into paste with a stone mill. The people call it "pancake paste". In other places, 1/3 or half of the clinker is put in before the paste is ground, which is called "half-baked". The masses say that the paste ground in this way is easy to bake and the pancakes baked are soft and delicious. It takes a lot of effort to grind the paste. It usually takes two or three hours to grind twenty or thirty kilograms of grain. Because the paste is too thick, the pancakes are naturally not delicious. When grinding, the filler must be an experienced veteran, and it is necessary to add less frequently, so that the ground paste is delicate and uniform. In the old society, a family often used to push the mill if they could hold it, and it took most of the night to grind 20 or 30 kilograms of grain. Only wealthy families with money can afford to use cattle to push the mill. Now that there is a paste mill, it is also possible to crush the cleaned grain into flour and mix it with water to make a paste. But people always think that it is not as fragrant as the stone mill. At present, there are ways to make pancakes by machine, but the taste of machine-made pancakes is not as good as that of manual pancakes. The traditional process of making pancakes by hand is very complicated, including grinding the batter, erecting the seeds, spreading or rolling, and storing, so making pancakes by hand is often done in large quantities at one time and then stored for a long time. The following introduces the traditional pancake making process in rural areas.
Grinding batter
Wheat, sorghum, corn, millet, dried sweet potatoes and other raw materials are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, before grinding the batter, one-third or half of the "clinker" (that is, some raw materials cooked to maturity in 1989) is added, which is commonly known as "half-baked". The batter ground after "half-baked" is easy to spread, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into noodles, they should be soaked in water to leach out the black water in the sweet potato noodles. Some of them are directly soaked in dried sweet potatoes, but this fine work is troublesome. Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely dissolved. Then mix it with the soaked corn and grind it into paste on a water mill. And this process is time-consuming and laborious. The water mill is made of round granite millstones with coarse particles, and there are two pieces stacked together. Stripes are chiseled on both contact surfaces of the disk to increase the grinding and paste discharge ability. There are two small holes in the last grinding plate, so you can add the material mixed with water one scoop at a time. The material can be crushed by pushing the upper grinding plate, and the pancake paste used for making pancakes flows out from the grinding gap between the upper and lower grinding plates. Cattle such as horses, cows or donkeys can be used to push the mill, which was only used by landlords before liberation, and only people pushed it in ordinary families. A small millstone can be pushed by one person. But it takes three or four people to push a big mill. Now mechanical grinding is widely used. Usually, the batter is ground the night before, and the next morning, we start to set up a cigarette, make a fire and spread pancakes.
Erect the hatchet
The process of erecting the tobacco can be simple but complicated. The simple erection method can directly use three bricks to support the cymbals; The complicated way is to paste a stove with hard mud and blow it with bellows. After the tobacco is erected, a fire can be made. Corn straw or wheat straw is generally used as firewood in rural areas. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread the pancakes or roll them.
Spread pancakes
Before spreading, oil is often rubbed on the seeds, which not only removes the impurities on the seeds, but also makes the cooked pancakes easy to separate from the seeds. When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and spread it around the tobacco with a rake. Because the tobacco is hot, the pancake paste is quickly solidified wherever it goes, which is called pancake. Those that are not solidified are carried forward by the rake, and this process is repeated until the whole tobacco is spread out. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field once and the pancakes are served. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, scrape it with a wooden board (called scraping batch) to make it flat and uniform in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, that is, twenty or thirty seconds, otherwise they will be burnt. When it is ripe, you need to use a shovel to grab the spread pancakes along the edge of the hazelnut in time. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 80 cm. The amount of batter spread on the seeds determines the thickness of pancakes, and people with high level can spread out very thin pancakes. Pancakes are very technical and cooked.
Rolling pancakes "rolling" is generally used to make pancakes with poor texture, most of which are pancakes with dried sweet potatoes or corn as raw materials. Live the flour into dough in the basin. After the dumplings are heated, the dough is rolled evenly on the dumplings with both hands, leaving a thin layer of dough on the dumplings, which is baked and uncovered to make pancakes. This kind of pancake is thicker. The pancakes made by this method are loose and it is difficult to control the thickness of pancakes. The thickness is related to the thickness of the flour mill. Coarse flour is relatively thick and fine flour is thin. It is rare to do this now. After a pancake is removed from the tobacco, it is often placed on the next cover pad, and then the pancakes are piled up one by one. The pancakes that have just been removed from the tobacco are very soft, and can be folded into rectangles and stored in an urn. After air-cooling, pancakes become thin and brittle. Because a lot of water is removed during heating, pancakes can be kept at room temperature for a long time. In the past, they were essential food for going out for a long trip.
Mechanical pancake
At present, some pancake factories specializing in production use large-scale mechanical or semi-mechanical tobacco seeds. A large mechanized roller, like the roller of a large winch, burns fire inside the roller and heats the outside of the roller. The roller keeps rotating slowly, and the batter is evenly spread on the radius of the roller. With the rotation of the roller, a thin layer of batter with the same width of the roller is evenly spread. After the roller rotates for half a week, the batter spread on it will be cooked and uncovered here. Such a pancake is a long one, just like a cloth rolled up for sale. This kind of pancake is not as delicious as the one spread by hand.
Semi-mechanized pancake
Semi-mechanized ones are rotary, some are manual rotation, and some are driven by motors. It's honeycomb coal. Nowadays, most people use this kind of tobacco to spread pancakes. The others are the same as the spreading system, generally with a diameter of 150 cm.
Good pancakes should be as thin as cicadas and even in thickness. This not only requires the pancake paste to be finely ground and properly thickened, but also the most important thing is to spread it. When spreading, you should be quick with your hands and the temperature should be appropriate. Tobacco seeds should be used for four or five hours continuously, so it is necessary to stop and cool down, otherwise the pancakes will not be spread. This is why no one has explained clearly, but it must be done. Spreading pancakes is often a housewife's job. In Shandong, in the past, it was only necessary to spread pancakes once to see if the new wife could do the work.
The pancakes that have just been peeled off from the tobacco seeds are very soft, so they can be rolled into pancake rolls to eat, which is why they are called "rolls". Pancakes that have just been cooled will be very dry due to the loss of water, but pancakes are often stacked together, and will gradually regain moisture and become soft, and they will be covered with cloth for a long time. When you are eating, just open one, which is very convenient. Later, a kind of pancake was produced in Jinan, which was wrapped in paper like a cake. That kind of pancake tastes sweet more like cakes than pancakes. What is even more intolerable is that this kind of pancake is very dry and crisp, needless to say, it is broken when touched. Obviously, the quality index of "Peach Crisp" is applied to the quality control of pancakes.
In order to make excellent pancakes recognized by the market, we must work hard on the selection of ingredients and workmanship. Take corn for example. Not all varieties can be used. The best ones are oily "small grain yellow" and "small grain red". Millet must be spring grain, and summer grain (also called late grain) has less bran and firewood (dialect, meaning dry and tasteless). Special pancakes should also be mixed with white sesame seeds (black sesame seeds are dyed to affect the cake color) or refined soybean powder. Then there is the need for fine workmanship. Everyone can say "fine", but not everyone can do it. You have to work hard and use your head. For example, crushing corn is not finished by grinding it into flour in an electric mill as usual, but also requires several processes. Coarse crushing first, separating the corn husk from the handle, and then sifting out the "floating surface" (broken flour handle). After grinding the raw materials into flour, we also pay attention to the "Naozi". How much boiled water and cold water should be mixed in proportion. The paste can't be ground by ordinary grinding, but by fine grinding. Master the "temperature" and method of paste fermentation. The traditional method is natural fermentation, the fermented paste is easy to spread, and the pancakes are non-sticky and easy to store. The fly in the ointment is that this kind of pancakes tastes slightly sour. Besides, natural fermentation takes time, and it takes a fire to heat up in winter, so it is difficult to master the "temperature" of fermentation. Now, using yeast to ferment, the advantages are not only that the paste is fermented quickly, but also that the pancakes made have no sour taste, and they taste sweet and fragrant. In the past, pancakes were usually made by spreading the paste evenly on the griddle with a pancake basket, and then it was finished when it was cooked. Now they add another process: scraping. That is, when the pancake is not cooked, quickly scrape and press it back and forth with a "bamboo scraper". Scraped pancakes are well-proportioned, crystal clear and bright, and can be preserved for a longer time. A pancake with a diameter of more than half a meter is less than half double on the scale, which shows how thin it is. Because "scraping pancakes" is particularly popular in the market, most of them are "scraping" in the market now.