When talking about the food in my hometown, the first thing that comes to mind is pancake rolls with green onions.

Pancake roll with green onions is a food made from cornmeal, wheat flour, free-range eggs and green onions. It is a traditional local food here.

The way to eat it is to wash the green onions and dip them in the sweet sauce. The soybean paste is rolled in freshly baked pancakes and eaten. The spicy taste is accompanied by the taste of the sweet sauce.

Method Ingredients: Cornmeal, wheat flour Accessories: Use peanut oil, salt, yellow sauce, sesame oil, sesame paste for local egg seasoning. Production method 1. Mix 150g of fine cornmeal and 50g of flour, add a little salt and mix well.

2. Use clean water to stir the cornmeal and white flour into a batter, stir well for one hour.

Heat the electric baking pan and rub it with oil evenly. Pour a spoonful of batter on it and use a scraper to scrape the batter evenly.

3. Curl the pancake and flip it over, then take it out and place it on the curtain for later use.

Basically, you can bake one sheet in one minute.

4. Mix the soybean paste and sesame paste with sesame oil and mix well. Crack the eggs with chopped green onion and salt and mix well. Spread the eggs with peanut oil.

5. Spread the sauce on the pancake skin first, then add shredded green onions and eggs, roll it up and enjoy.

6. When eating in summer, it can be paired with mung bean porridge and side dishes. This quick, simple, delicious and nutritious "Shandong pancake roll with green onions" is ready.

7. Doenjang is made from soybeans, broad beans, etc. as the main ingredients, with appropriate amounts of wheat bran, starch, salt, sugar and other ingredients, and by utilizing the fermentation of Mucor.