My family usually has lunch for lunch and makes various kinds of pasta at night. Because lunch time is limited, rice is relatively time-saving. If the rice cooker is full, the food can be prepared and the food can be cooked. I have plenty of time for dinner, so I can make pasta. You can see noodles, steamed buns, flower rolls, dumplings and various rice cakes that are often made. I can take turns depending on the time and need. After all, eating is an important thing for us to replenish energy, relieve fatigue, and gain physical and mental satisfaction by eating delicious food. If rice and pasta are eaten together, the family will feel comfortable and not tired, which is very helpful to the body and mind.

The most popular staple food in summer is pancakes, which are very convenient to eat and make now. The pancakes have a unique aroma and texture, and the side dishes can be eaten well. The homemade pancakes are moderately salty and not too greasy to eat. For breakfast, serve it with a cucumber and half an onion. Today I made a soft and strong pancake that was soft and chewy when I ate it. I used peanut oil and it still tastes delicious after making it. Although I was afraid that making rice cakes at home would become hard and unpalatable, it still didn’t taste good. In fact, as long as you pay attention to some small details, making soft and strong hard pancakes at home is also an easy task.

1. Add 2 grams of salt to the flour. The number of grams is small and the weight is not easy to measure. You can use a 1.25 ml spoon to fill a spoonful. Give it a good stir and the flour I use for pancakes is fine for making steamed buns and noodles at home. Medium root flour and high root flour are both suitable.

2. Add water to the flour, pour the water, and stir with chopsticks. Room temperature water is fine. After mixing into a cotton shape, add 10 grams of cooking oil, a 15 ml measuring spoon is exactly one spoon. Continue to mix evenly, then knead the dough with your hands until it is roughly smooth. Make pancakes with Qian Ke, and remember a secret: they are soft and delicious, not hard when cooled, and not greasy when eaten

3. Cover the lid and wake up for an hour. I usually cook. Food can be prepared at this time. The food is ready and my face is basically awake, so I don’t waste time.

4. When you wake up, make the peanut oil a little thinner in the flour and mix well. Peanut oil makes pancakes taste better.

5. It is recommended to wake up at least an hour, the time is more effective. You can also knead the dough, put it in the refrigerator, refrigerate it one night, and make rice cakes the next day. The process of waking up is to fully combine the water and flour. The gluten is more fully formed, and the awakened cotton has particularly good extensibility.

6. Do not knead the woke dough, divide it into 4 equal parts, roll it into a round shape, and cover it with a plastic bag to prevent the surface from drying out.

7. The dough is relatively soft, add some cooking oil on the panel, and then add the dough. Apply some oil on the bottom of the dough, turn it over, apply the same oil, don't apply too much oil on the chopping board, too much, the rice cake will easily slip when you push it, making it difficult to operate. The rice cakes can be preheated while preparing the wheat bread. The flour dough should be round, about the same size as the length of a small rolling pin. Coat the surface of the bread evenly with a thin layer of oil.

8. After applying oil, cut the dough with a knife. It is relatively soft and can be rolled up with a spatula. Finally, hold the bottom tightly, head down, and make a bread shape with your palms.

9. The dough can be rolled out to the size of an 8-inch plate. You can use a rolling pin to assist and place the bread in the preheated pancake pan.

10. No need to refuel the electric bread. The bread is relatively soft. Please use your hands to tidy up the edges. Neater and warmer please note it gets hotter. I prefer crispier friends. I can add a little oil. It's best not to eat too much, otherwise you'll get bored easily. Close the lid and brand for about 40 seconds. After the surface of the dough changes color, turn it over, close the lid, brand for about 40 seconds, and flip it 3 to 4 times. The surface of the dough should be golden brown.

11. Cover the branded rice cake with a lid or plastic wrap to prevent it from drying out. The branded rice cakes remain soft, tender, and chewy after cooling. The outside is crispy when eaten hot and soft when cold. Make pancakes with Qian Ke, and remember a secret: they are soft and delicious, not hard when cooled, and not greasy when eaten

12. It will be more fragrant and delicious if you use a baker to tear it. The prepared rice cakes can be sealed in plastic wrap and stored at room temperature. If you can't eat it all at once, you can store it in the refrigerator and let it return to room temperature naturally when you eat it.

Finally, a tip for making pancakes at home.

1. Wake up the rubbed face for an hour.

2. Close the lid when making pancakes. A rice cake of this size needs to be flipped over after baking for about 40 seconds. Turn it over three or four times and it will be cooked. Don't take too long. Too much water evaporates and the bread becomes dry.

3. Branded rice cakes should be kept sealed.