1. Cooking pancake fruit
2. Cooking pancake fruit
Cooking pancake fruit How to make authentic pancake fruit?
first of all, the trolley selling pancake fruit must be clean and comfortable for people to look at.
Secondly, the raw materials for pancake fruit are better. The pancake spread must not be white flour. The pancakes spread with white flour are not only sticky at the entrance, but also have a faint sour taste.
you must use mung bean noodles, the purer the better. Some vendors simply moved the small blue-and-white stone mill to the cart and made it while grinding, which made these diners drool.
the fruit (fried dough sticks or crispy) rolled in the pancake must have been freshly fried that day, crispy and brown. In addition, the pancake must be sprinkled with finely chopped chives.
Scoop a spoonful of flour and spread it on the flat-bottom stove, knock on the eggs, spread it evenly quickly, sprinkle with shallots, turn the pancakes over quickly, then put the fried dough sticks or crispy ones in, spread the sauce and hot sauce on them in turn, and sprinkle some salt and pepper and sesame seeds. The thick flour flavor and the aroma of eggs have already made the diners' stomachs growl. Take a bite, the mung bean noodles are smooth, the fruit is crisp and fragrant, and the sauce is rich and the sesame seeds are attractive. The good mood of this day has started early.
the proportion of flour, mung bean powder and corn flour is basically one to one to beat the flour into a paste. You should add water bit by bit during the taxi.
(The batter should not be too thick, flour, mung bean powder, corn powder, plus some spiced powder recommended by netizens) 2. Ingredients: onion, coriander, bean paste, sweet noodle sauce, Chili sauce 3. Ingredients: hemp leaves (fried food such as fried dough sticks and loose seeds can also be used) 4. Put the bottom of the pot. (Use a small fire) 5. Put a spoonful of batter and evenly mix it with the pot.
6. Turn the bread over when it is cooked. (Don't burn the cake too badly) 7. Beat an egg and break the yolk.
8. Sprinkle chopped green onion and chopped coriander before the eggs are solidified. 9. When the eggs are slightly solidified, turn the cake over.
1, 11, 12. Spread the side without eggs with sweet noodle sauce, bean paste and Chili sauce. 13. Put hemp leaves or fried dough sticks in the middle.
14. wrap hemp leaves or fried dough sticks. 15, haha, after a long busy day, I can finally eat steaming and delicious pancake fruit.
Method of making pancake fruit and ingredients ratio
Raw materials:
Coriander, chives, sweet noodle sauce, garlic hot sauce and eggs.
Method of frying dumpling fruit:
1. Chop coriander and shallot, and mix sweet noodle sauce and garlic hot sauce in a proper proportion for later use;
2. Flour and corn flour are mixed with appropriate amount of water in a ratio of 2:1 to make batter with consistency similar to that of egg liquid;
3. Wipe a little oil on the hot pot, pour in the batter, and quickly turn the pot so that the batter is evenly distributed on the surface of the pot;
4. Beat in an egg, shovel it with a shovel, and lay it flat on the batter;
5. Sprinkle chopped coriander, chopped chives and black sesame seeds on the surface of the egg liquid until the surface of the egg liquid solidifies and turns over;
6. Brush the adjusted sauce on the other side with a brush, add the fried dough sticks or crisps, and roll it up.
Note:
1. The batter can be mixed with ordinary white flour and corn flour, or with ordinary white flour and mung bean flour or buckwheat flour, and the ratio is generally 2:1 or 3:1 for other flour;
2. Generally, don't put chives in the morning. It's more fragrant to put some black sesame seeds, but I didn't put them in my house without them.
the method of pancake fruit batter
1. Formula:
1 kg of white flour, 4 kg of corn flour, 1 kg of yellow bean, 1 kg of mung bean flour and 1 kg of buckwheat flour. The last two have nothing to let go of. My formula: 5% wheat and rice (fermented), 4% corn (half raw and half cooked), 9% soybean (cooked) and chilled sweet corn.
2. The steps of spreading the pancake batter are as follows:
1. Add 25g of flour and adjust it to a thin consistency as shown in the figure.
2. Prepare shallots, garlic sprouts and coriander.
3. Chop the onion, garlic sprout and coriander and mix them into the batter. Add a proper amount of salt and less spiced powder.
4. Add three eggs, break them up and stir well.
Extended information:
Diet matching
Pancakes are served with a bowl of crispy rice. Cut the crispy rice (i.e. pancakes) into thin slices of willow leaves, and put them in the marinade. The marinade is made of clear oil stir-fried fennel, minced onion and ginger, salt, soy sauce, starch and water, and it is vegetarian to ensure that the intestines and stomach in the morning will not be "disturbed" by greasy food. Then put it in a bowl, and add sesame sauce, fermented bean curd, pepper, coriander and dried citron.
pancake gizzard and soybean milk (commonly called "pulp" in Tianjin) can be drunk together.
tips
1. For pancake noodles, use mung bean powder and flour, or just flour, but the taste of the finished product will be slightly sticky. Too much mung bean powder is used, and the skin is easy to break due to insufficient strength, so it is not easy to operate.
2. You can use chopped green onion at most, according to your personal preference.
3. The sauce can be sweet noodle sauce, hot sauce, and appropriate amount of bean curd.
4. Fried dough sticks, if the leftover dough sticks are tender, can be baked in a pan before use, or they can be changed into fried dough sticks.
Sogou Encyclopedia: pancake dumplings
How to make pancake fruit? What materials are needed? To be more specific
main ingredients: flour 1g, yellow bean 3g, fried dough sticks 2 auxiliary materials: appropriate amount of oil, appropriate amount of chopped green onion, appropriate amount of coriander, appropriate amount of dried radish and pickles, 2 eggs, appropriate amount of sweet noodle sauce, appropriate amount of garlic and hot sauce, appropriate amount of cooked black sesame seeds, a little edible alkaline noodles, 15ml1 of purified water, and flour mixed with yellow bean.
2. Add a little alkaline flour to the purified water and stir, then add it to the flour and stir while adding it. 3, until the batter becomes smooth and delicate batter without particles.
let it stand for 1 minutes. 4. This is to wash and chop parsley and onion, chop radish and pickles, and cut fritters into sections.
5. Take a small bowl and mix the sweet noodle sauce and garlic hot sauce at a ratio of 1:1. 6. Heat the pancake pan, brush a little oil on it, scoop in a spoonful of batter, and push the batter away with a pancake stall.
7. Beat an egg on it and spread it evenly. 8. Sprinkle some cooked sesame seeds after the egg stalls are evenly spread.
9. shovel the pancake around with a shovel and turn it over. 1. Brush the mixed sauce on it.
11. Sprinkle with chopped green onion, coriander and pickles. 12. Add the fritters.
13. Roll up the pancakes and set them slightly. 14. Use a shovel to separate it from the middle and you can eat it.
kneel down, Beijing pancake fruit detailed method
The main ingredients of pancakes are mung beans, millet, dried shrimps (preserved rice) and spices, and water, which are ground into slurry.
Pancakes should be spread and sold in a flat pan. Each pancake is fried (an egg can be spread), wrapped in deep-fried dough sticks and rolled. The frying pan is oiled a little, then fried for a while, slightly burnt, covered with paste, sprinkled with chopped green onion, and folded into a set. Authentic pancake fruit dough is made of mung bean flour, and the flour is very thin. Use a special plane pot, scoop a spoonful of good flour with a spoon, put it into a heated pot, and flatten it in circles with a shovel until it is made into a large, thin and round dough. Beat one or two eggs to flatten it quickly on the dough, then put the fruit edge (that is, a rectangular thin dough made of flour, fried in oil), and then fold the dough in half. The whole process is only a few minutes, so you have to do it quickly to succeed! Pancake fruit is a traditional snack in Tianjin.
who can tell me how to make pancake fruit?
1) add water to mung bean flour and millet flour according to the ratio of 1:1, and mix them into batter
2) wash the onion and change the knife, and melt the fermented bean curd with boiling water
3) put a little oil in the pan, spread it evenly, put it in the batter and spread it into a round cake after the pan is hot
4) add eggs after the batter is solidified, spread it evenly, add chopped green onion and turn it over.
Tips
1) The pot for spreading pancake fruit must be hot, the temperature reaches a certain height, and the bottom of the pot should be heated evenly, otherwise the batter is not easy to form and turn over
2) I have tried adding flour, but it is easy to turn over, but the taste will be a little sticky
3) The amount of water has not been measured specifically, which is almost the kind of thick and moderate. How to make it?
Open classification of pancake
Food, diet, Tianjin, snacks, breakfast
Directory
? Pancake fruit method
? Is the pancake fruit named
? Pancake fruit collocation
? The history of pancake fruit
Pancakerle Oldwithyaucharkwai
A famous snack with a long history and classic delicacy in Tianjin.
Not to mention the dough twist or Goubuli steamed stuffed bun in Shibahe Street, a civilized country. Let's talk about the ordinary pancake fruit here today.
Tianjin people, who live at the lower tip of the Nine Rivers, love to eat. I'm afraid it's not that difficult to understand. As for the title of "Weizuizi", Tianjin's food is indeed different from other cities, even the breakfast at the beginning of the day has a distinctive flavor.
Pancake fruit is the most famous fruit, which can't be eaten in restaurants. Only when you go to vendors pushing cars can you taste the citizen snacks with rich Tianjin flavor culture. It's no exaggeration to say that it's a citizen snack. It's a must-have breakfast for thousands of Tianjin people in Qian Qian every day. Although it's very common, it's also exquisite.
first of all, the trolley selling pancake fruit must be clean and comfortable for people to look at. Secondly, the raw materials for pancake fruit are better. The pancake spread must not be white flour. The pancakes spread with white flour are not only sticky at the entrance, but also have a faint sour taste. You must use mung bean noodles, the purer the better. Some vendors simply moved the small blue-and-white stone mill to the cart and made it while grinding, which made these diners drool. The fruit (fried dough sticks or crispy) rolled in the pancake must be newly fried that day, crispy and brown. In addition, the pancake must be sprinkled with finely chopped chives.
Scoop a spoonful of flour and spread it on the flat-bottom stove, knock on the eggs, spread it evenly quickly, sprinkle with shallots, turn the pancakes over quickly, then put the fried dough sticks or crispy ones in, spread the sauce and hot sauce on them in turn, and sprinkle some salt and pepper and sesame seeds. The thick flour flavor and the aroma of eggs have already made the diners' stomachs growl. Take a bite, the mung bean noodles are smooth, the fruit is crisp and fragrant, and the sauce is rich and the sesame seeds are attractive. The good mood of this day has started early.
Some southern business travelers passing through Tianjin actually bought pancake fruit as a gift back to their hometown. Although the journey was bumpy, this gift had already lost its attractive taste when it was first baked, but when it was taken home and put in the microwave oven for a little heating, it still felt the unique "breakfast style".
pancake fruit making method
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Take mung bean powder as the main material and mix it into paste. Spread it into a pancake, which looks like a lotus leaf and is as thin as paper. Then roll it with crispy cudgel fruit (fried dough sticks) or crispy fruit temples, spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds, cumin and other small ingredients, and fold it in the middle to eat. It is fragrant and delicious. If you spread eggs on the pancakes, they will feel more soft, tender and delicious, and have a unique flavor. Shanxi also has pancake fruit made of flour, which is made in the same way. It tastes good.
Pancake fruit is named
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Taro is fried food. Wrap fried dough sticks or fruit grates (called crispy in Beijing) in pancakes (with eggs) and put some chopped green onion with some sauce. Fried dough sticks or burnt grates are fruits, so they are called "pancake fruits".
pancake fruit collocation
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It seems that the breakfast with pancake fruit is still not enjoyable, and a bowl of crispy rice dishes is needed. This breakfast is beautiful. It is to cut the crispy rice (i.e. pancakes) into thin slices of willow leaves and put them in the marinade, which is also very particular. It is necessary to stir-fry fennel with clear oil, minced onion and ginger, add salt, soy sauce, starch and water to make a marinade, which is vegan, to ensure that the intestines and stomach in the morning will not be "harassed" by greasy food. Then put it in a bowl, and add sesame sauce, fermented bean curd, pepper, coriander and dried citron.
a small bowl of celadon is colorful, with plain fragrance as the main ingredient, mixed with many flavors and fragrant. When you eat it in your mouth, it is lubricated with halogen, and the crispy rice crust is tender and chewy. In addition, the sauce flavor of sesame sauce, the salty flavor of fermented bean curd, the spicy flavor of pepper, and the special flavor of coriander make the fragrant dried slices more delicious and stimulate people's appetite.
When pancake fruit is mixed with soybean milk (commonly called "pulp" in Tianjin), it can better reflect the fragrance of fresh fruit and the bean flavor of soybean milk. The best taste is when these two flavors are mixed together.
history of pancake fruit
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When it comes to pancake fruit, we can't help mentioning pancakes in Shandong. It is precisely because of pancakes in Shandong that a delicious snack with strong Tianjin characteristics-pancake fruit. Pancake fruit has a history of more than 1 years in Tianjin. It is said that it was originally initiated by a Shandong person. At the beginning, it was not the form and taste now. It's just a Zhang Shan Dongda pancake with a fried dough stick and green onions on it. Later, with the continuous improvement and improvement, after hundreds of years of evolution, it finally formed a snack variety that was popular in the streets of Tianjin and was deeply welcomed by people.
Pancake fruit is convenient and hot for breakfast, and it has been popular in northern cities in recent years. It was only in 198s that Beijing was introduced from Tianjin.
The method of pancake fruit in baike.baidu/view/2525
The ingredients of pancake fruit are better.
The pancakes must not be spread with white flour. The pancakes spread with white flour are not only sticky at the entrance, but also have a faint sour taste. You must use mung bean noodles, the purer the better.
Some vendors simply moved the small blue and white stone mill to the cart and made it while grinding, which made the diners drool. The fruit (fried dough sticks or crispy) rolled in pancakes must be freshly fried that day, crispy and brown.
In addition, the pancake must be sprinkled with finely chopped chives. Scoop a spoonful of flour and spread it on the flat-bottomed stove, knock on the eggs, spread them evenly quickly, sprinkle with shallots, turn the pancakes over quickly, then put the fried dough sticks or crispy ones in, spread the sauce and hot sauce on them in turn, and sprinkle some salt and pepper and sesame seeds. The thick flour fragrance and the aroma of eggs have already made the diners' stomachs rumble.
Take a bite. The mung bean noodles are smooth, the fruit is crisp and fragrant, and the sauce is rich and the sesame seeds are attractive. The good mood of the day has started early. The proportion of flour, mung bean powder and corn flour is basically one to one to beat the noodles into a paste.
add water bit by bit during the taxi. (Not too thick batter, flour, mung bean powder, corn flour, plus some spiced powder recommended by netizens) 2. Ingredients: onion, coriander, bean paste, sweet noodle sauce, Chili sauce 3. Ingredients: hemp leaves (oil such as fried dough sticks and loose seeds can also be used)