Pancake stove, wooden scraper, noodle bucket, crêpe box, seasoning small pot, pancake stove rack, iron spoon, shovel, tin mold (for making crêpes), oil wipe (from the towel cut a small piece of down rolled into a small roll, used to dip the oil wipe the flat iron pan, the tool is only used in the honeycomb coal stove). Materials needed to make pancakes: white flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda, flour; the above materials according to the characteristics of the local food resources to choose 3-5 can be, if in line with the sincere beliefs for the consumer wholeheartedly service, that is more than a few kinds of grains; even if you do not put the miscellaneous pancakes can be spread, just often eat pancakes! can be spread, just often eat pancakes may be able to eat out.

Second, the production of pancakes on the material requirements:

1, the fine degree of corn flour, mung bean flour and other miscellaneous grain flour requirements and the fine degree of white flour, because of the miscellaneous grain flour if it is too rough affects the taste (this is based on the taste of the place to determine if the customer prefers to eat the rough feeling of the rough processing of grains,).

2, before and pancake batter to be used in advance 2 pounds of white flour with 1.2 - 2 pounds of water and white batter placed in a warm place to make hairy noodles to be used. In winter, you can buy baking powder (or dry yeast) from the supermarket to make flour fermentation (baking powder in accordance with the amount of its instructions to put)

Third, batter production:

1, the proportion of materials: 10 pounds of white flour, 0.16 pounds of taro flour (commonly known as sweet potato flour), 1 pound of mixed grains (3 to 5 kinds of grains, each with a little bit), 10 grams of salt, 4 pounds of flour, 5 eggs, 3 spoons (that is) We cook with a small spoon of seasoning, about 5 grams) baking soda (according to the local quality of flour, to make pancakes can not smell the soda flavor as well).

2, the order of making batter: first white flour and grains mixed well, and then pour the flour, and then 3 small spoons of baking soda into the water to dissolve and pour into the flour with chopsticks and stir into a paste can be used (stirred and left for 10 minutes to stir again, and then left for another 20 - 40 minutes, until you use chopsticks to pick up the batter with a strong feeling like a tendon can be on the pan to spread the pancakes). (You can use a chopstick to pick up the batter to make pancakes). (In summer, the batter can be left for more than 3 hours to ferment easily, so bring some baking soda with you when you do business, and when you see the noodles rise, add a little baking soda and stir well before using. The purpose of adding eggs and taro starch is to make it easier to spread (just for the sake of spreading, you can leave it out). In winter, you can buy baking powder (or dry yeast) from the supermarket to make the flour fermentation (baking powder according to its instructions to put the amount of)

Four, crisp cake production:

2 pounds of white flour, 0.3 pounds of salad oil, 1.6 pounds of water, half a spoonful of salt (that is, we cook with a small spoonful of spices), an egg; 2 pounds of flour can be deep-fried 60 crisp cakes. Production sequence: 0.3 kg of salad oil, half a spoon of salt into the water to melt, and then pour the water mixture into the white flour and mix well (the softness of the noodles see the VCD on the production of crackers) and leave it for 30-50 minutes to be used. (Please refer to the VCD video for the specific production process)

V. Chili sauce production:

Buy 1 catty of small red chili peppers with a knife and chopped (or buy already processed) into the pan with oil to stir fry the flavor, and then add a carrot (with a juicer into a paste), in order to make the sauce more viscous. Hot sauce is not necessarily made according to this method, because each place has different tastes, you can adapt to local conditions.

Six, sweet noodle sauce production:

To the supermarket to buy a 500 grams of sweet noodle sauce, 3 small spoons of starch poured into 1/5 cup of water and stirred well, the white sesame seeds ground into powder to be used. Now will be stirred into the starch water into the pot slowly burning hot, and then will burn the thickening of the starch gravy and white sesame powder into the sweet noodle sauce and stir to be used, and then add the right amount of sugar can be, if it is the north of the customer can be appropriate to add a little bit of - thirteen spices, and chicken to improve the aroma.

Seventh, the furnace temperature control:

The size of the fire is controlled by the air inlet insert on the furnace. If the production process of iron plate temperature is too high, you can use mineral water bottles filled with water, and then a small hole in the bottle cap, to the iron plate sprinkled with water to achieve the purpose of cooling. (This method is mainly for the old mud stove).

Eight, pancake:

Pancake is the most critical step in the entire program, written text can not be expressed clearly, please see the VCD teaching CD-ROM recording. At the beginning of practicing techniques in order to save batter, you can use dry flour poured onto a flat pan with a wooden scraper to practice, in order to spread the flour and not fall to the ground for the purpose; because everyone's habits are not the same (maybe there are left-handed), in order to spread the batter evenly spread thin to create their own techniques can also be, you can turn around the stall or left to right, right to left, from top to bottom can be. Speed and technique are key in pancake making, so we recommend that you spend 3-5 days (6 hours a day) practicing technique and speed. If you are slow, the pancakes will definitely be too thick and the cost will increase, and if you are not skillful, the pancakes will be thick in some places and thin in others. At the beginning of practicing techniques is very hard, but the pancake is to earn this hard money, as long as the first step everything is so bright and have "money" way!

Pancake fruit in the thin crisp also known as Guo Beier,

Raw materials: 500 grams of flour, 12.5 grams of alum, 14.5-15 grams of soda, 10-12 grams of refined salt, 370 grams of warm water.

Production method:

1, alum, alkali, salt in a vessel, pour warm water and stir the raw materials after melting, add flour with modulation into a softer dough for use.

2, then, every 20 minutes with both hands to pound the dough for 5 minutes, *** pounding 4-5 times, so that the surface of the dough is smooth, soft can be placed, fermentation, the dough on the panel brushed with oil, the top brushed with oil, covered with plastic sheeting.

3, fermentation of about 10 hours or more, and then 180 ℃ -200 ℃ oil temperature will be fried into the surface of the golden yellow, the volume of puffy, crispy that is ready.

Characteristics: golden surface, large and fluffy.

Characteristics: golden surface, large and fluffy.