Taian pancake is a traditional folk food in northern China. It is a local specialty of Taian, Shandong Province. It originated from Mount Tai and has a long history as a tribute to the court. Using high-quality corn, millet, walnut kernel, sesame and sugar as raw materials, it is refined by scientific methods without adding any pigments and additives and using traditional techniques. Pancakes are fragrant, delicious and have a strong local flavor.

Production materials:

30 kilograms of corn flour.

Exercise:

1. Soak the corn flour until it is full and grind it into paste with a stone mill (or beater).

2. Heat the iron hazelnut, evenly spread the corn paste, scrape the brand, and cook it.

Factors of production:

1. Corn should be good when it is ground into coarse powder.

2. soak the naan thoroughly.

3. Grinding should be no problem.

4. The paste should be thick and moderate.

5. Apply the paste evenly and scrape it quickly to prevent uneven thickness.

6. Bake and dry slightly. When the humidity is high, it will be loose, and when the humidity is low, it will be brittle and inconvenient to eat.