When using warm water, so that and out of the noodle soft, elastic, water is too cold, and out of the noodle hard. If the water is too hot, the noodles will be scalded, so use lukewarm water. After the noodles and good rest for 30 minutes, this process is commonly known as "wake up" in the north. The purpose is to let the flour fully and evenly absorb the water. If you cook immediately after mixing the flour, the pancakes will have lumps. After resting for 30 minutes, knead the dough a few times, feel soft, absorb water evenly, elastic, it is good. Next, roll out the dough into a large rectangle. Thickness is up to you. Usually another 3-4 millimeters. Sprinkle the rolled out surface with a layer of salt (appropriate amount), and then gently roll it out a few times. After that, spread a thin layer of oil, and then roll up the surface from one book. After rolling, use a rolling pin to form a large round cake. The thickness should be about 4 millimeters. Once rolled out, place it in a hot, lightly oiled pan. ok, put the lid on the pan and start cooking. Don't overheat the pan, as the pancake will turn to mush. 1-2 minutes later, lift the lid and see if the bottom side is half-risen, if it is, OK. If it is, OK, coat the top side with oil and turn it over. After that, cover the pan and wait for another minute or two, then open the pan, apply another layer of oil and flip again. Then cover the lid and wait until the large cakes start to crisp up and expand due to the heat of the gases to the point of expanding to a large expansion area, then they are ready to be removed from the pan.

I, pancakes are made of flour, eggs and other materials branded and loved by the people of one of China's traditional noodle dishes, can be with a variety of meat, eggs, vegetables together.

2, the main nutrients are carbohydrates, proteins, fats, etc., nutrition is sufficient and rich. The loss of nutrients in pancakes is less.

Two, nutrient composition: per 100 grams of pancakes (standard flour) nutrient composition energy 255 kcal; protein 7.5 grams; fat 2.3 grams; carbohydrates 52.9 grams; 1.9 grams of dietary fiber; cholesterol 257 milligrams; thiamin 0.02 milligrams; riboflavin 0.04 milligrams; vitamin E 1.03 milligrams; calcium 20 milligrams; phosphorus 146 milligrams; potassium 141 mg; sodium 149.3 mg; magnesium 51 mg; iron 2.4 mg; zinc 0.94 mg; selenium 7.5 mcg; copper 0.15 mg; manganese 1.15 mg.