Shandong pancakes originated from Mount Tai. Shandong pancakes are thin enough. They are made of whole grains. This is a common food-you can eat them with relish when you roll them with green onions or other vegetables, meat or delicacies. Pu Songling specially wrote "Pancake Fu" for it, which shows his deep affection for pancakes. At present, the origin of Tai 'an pancakes can be traced back to the Song Dynasty. In xintai city City, Shandong Province, there is a very famous pancake town, Loude Town, which has the title of "the first pancake town in China". Every family here can make Shandong pancakes, which is a legend.

According to whether it is fermented or not, Shandong pancakes can be divided into sweet and sour flavors. The pancake made by grinding corn (or millet) into paste and putting it in a barrel for natural fermentation is slightly sour in taste. Because it is rich in lactic acid bacteria, it is very beneficial to people with bad stomach. If you like to eat slightly sweet, you should choose new corn, and spread it immediately after grinding it into paste, so that the pancakes made are sweet. Traditional Shandong pancakes give people the impression that they are delicious and hard to bite, just like eating thick paper, which is tiring for cheeks and teeth. In order to better adapt to the tastes of urbanites, a new Shandong pancake is made that is more suitable for the tastes of urbanites. There are health-care pancakes with corn as the main ingredient and peanuts and walnuts as the auxiliary materials, instant pancakes with millet as the raw material, vegetable pancakes and multi-dimensional pancakes with various patterns and very rich varieties. Most importantly, they are easy to bite, chew and digest. Restaurants all over the country are chasing her for the latest tricks every day, and there is an endless stream of people coming to learn from them. The new Shandong pancake inherits and develops the traditional Shandong pancake.

Why is Shandong pancake the best food? First, the raw materials of pancakes are finely ground from coarse grains, which are neither pure flour and rice nor pure coarse grains. They are rich in nutrition and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion, and it is a good prescription for the worrying health status of urban residents. Secondly, pancakes are time-saving and worry-free. A thin layer will be cooked in a short time, and after being cold, the heating time is not long, which is especially energy-saving. It conforms to the pace of modern life and our environmental awareness. Third, it is not easy to spoil after being stored for more than three months, because it contains less water and is easy to dry; It is convenient to eat, and can be matched with whatever you like. Because it is as thin as paper, you can roll up all kinds of dishes on it and eat them with your hands, which is unique and similar to hamburgers in western food. Finally, eating pancakes can exercise your teeth. If you have good teeth, your appetite will be good, and your body will be strong if you have a good appetite. How can there be so many foods in the world?

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.

[Edit this paragraph] Addendum

Zibo is represented by Boshan pancake. Residents in Boshan, Zichuan, southern Zhoucun and southern Zhangdian like to eat pancakes, and there are "red pancakes" and "white pancakes". "Red pancake" is made of sorghum, while "white pancake" is made of corn or millet. The accompanying non-staple foods are more irritating, and the dipping sauce of green onions and fried peppers with pickles have become the "heads" that match the big cakes. Sour pancakes in Boshan, sweet pancakes in Zhoucun, big pancakes in Xihe and so on.

Pancake is one of the staple foods in southwest Shandong, which has been loved by people for a long time. Add leeks, Chinese cabbage, melons, carrots and other vegetables into the pancake, and add whole peppers, peppers, cumin, vermicelli and other condiments to cook it in the pan, which is a nutritious and delicious dish pancake. Most listed people use smoked tofu as a delicacy to drink and accompany meals.