raw materials: wheat, sorghum, corn, millet and sweet potato

seasoning: chives, coriander, edible salt, monosodium glutamate and pepper. [3]

Production method editing

1. Grinding batter

Wheat, sorghum, corn, millet, dried sweet potato and other raw materials are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, before grinding the batter, one-third or half of the "clinker" (that is, some raw materials cooked to maturity in 1989) is added, which is commonly known as "half-baked". The batter ground after "half-baked" is easy to spread, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into noodles, they should be soaked in water to leach out the black water in the sweet potato noodles. Some of them are directly soaked in dried sweet potatoes, but this fine work is troublesome. Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely dissolved. Then mix it with the soaked corn and grind it into paste on a water mill. And this process is time-consuming and laborious. The water mill is made of round granite millstones with coarse particles, and there are two pieces stacked together. Stripes are chiseled on both contact surfaces of the disk to increase the grinding and paste discharge ability. There are two small holes in the last grinding plate, so you can add the material mixed with water one scoop at a time. The material can be crushed by pushing the upper grinding plate, and the pancake paste used for making pancakes flows out from the grinding gap between the upper and lower grinding plates. Cattle such as horses, cows or donkeys can be used to push the mill, which was only used by landlords before liberation, and only people pushed it in ordinary families. A small millstone can be pushed by one person. But it takes three or four people to push a big mill. Mechanical grinding is widely used. Usually, the batter is ground the night before, and the next morning, we start to set up a cigarette, make a fire and spread pancakes. [4]

2. Erecting the seeds

The process of erecting the seeds can be simple but complicated. The simple erection method can directly use three bricks to support the cymbals; The complicated way is to paste a stove with hard mud and blow it with bellows. After the tobacco is erected, a fire can be made. Corn straw or wheat straw is generally used as firewood in rural areas. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread the pancakes or roll them.

3. Spread pancakes

Before spreading, you often rub the oil on the tobacco seeds, which not only removes the impurities on the tobacco seeds, but also makes the cooked pancakes easy to separate from the tobacco seeds. When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and spread it around the tobacco with a rake. Because the tobacco is hot, the pancake paste is quickly solidified wherever it goes, which is called pancake. Those that are not solidified are carried forward by bamboo cleavers (because they are difficult to use, young people can't learn, and later they are gradually replaced by rakes), and this process is repeated until the whole raft is full. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field once and the pancakes are served. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, scrape it with a wooden board (called scraping batch) to make it flat and uniform in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, that is, twenty or thirty seconds, otherwise they will be burnt. When it is ripe, you need to use a shovel to grab the spread pancakes along the edge of the hazelnut in time. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 8 cm. The amount of batter spread on the seeds determines the thickness of pancakes, and people with high level can spread out very thin pancakes. Pancakes are very technical and cooked.

Rolling pancakes "Rolling" is generally used to make pancakes with poor texture, most of which are pancakes with dried sweet potatoes or corn as raw materials. Live the flour into dough in the basin. After the steamed dumplings are heated, the dough is evenly rolled on the steamed dumplings with both hands, leaving a thin layer of dough marks on the steamed dumplings, which are baked and uncovered to make pancakes. This kind of pancake is thicker. The pancakes made by this method are loose and it is difficult to control the thickness of pancakes. The thickness is related to the thickness of the flour mill. Coarse flour is relatively thick and fine flour is thin. It is often placed on the cover mat next to it, and then pancakes are piled up one by one. The pancakes that have just been removed from the tobacco are very soft, and can be folded into rectangles and stored in an urn. After air-cooling, pancakes become thin and brittle. Because a lot of water is removed during heating, pancakes can be kept at room temperature for a long time. In the past, they were essential food for going out for a long trip.

Special editing of dishes

Shandong pancakes, like lotus leaves, are as thin as paper, fragrant and delicious. The pancakes are spread with eggs, which are soft, tender and delicious, and have a unique flavor. Tianjin also has pancake fruit, which is similar in practice, but it uses mung bean noodles and tastes good. The raw materials of Shandong 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 all the raw materials for making pancakes have skins and contain a lot of crude fiber, which is very helpful for digestion and is a good prescription for urban residents to worry about their health.

Edible information editor

1. Strengthening the spleen and nourishing the stomach to promote digestion. Pancakes are rich in protein, starch, crude fiber, carbohydrates, carotene, calcium, phosphorus, iron and potassium, and various amino acids and vitamins needed by the human body. The raw materials for making pancakes are all covered with shells and contain a lot of crude fiber, which can remove the garbage in the body, have the effects of expelling toxin and caring skin, and can also promote blood circulation, reduce blood fat and reduce blood fat.

2. It can enhance the chewing ability of teeth. Because the hardness and toughness of pancakes are higher than those of steamed bread and other main foods, eating pancakes for a long time can exercise the tooth function.

3. Beauty. Eating a pancake makes the whole facial muscles move, but it is this that can exercise the facial muscles, which is beneficial to maintaining the health of visual, auditory and olfactory nerves, slowing down aging and increasing facial blood circulation, which is beneficial to beauty. Eating pancakes takes a long time to chew, so it can promote body fluid and stomach, stimulate appetite, promote facial nerve movement, help maintain the health of vision, hearing and smell, and slow down aging. It is a health food.