I'm from the north, and the staple food on the table at home since I was a child is Chinese dim sum, steamed buns, soup dumplings, fried cakes and fresh noodles.

My favorite thing to eat is the pancakes. They are golden in color, crispy on the outside and soft on the inside. After the pancakes are fried, add some delicious salad dishes. It is really the best partner to eat with pancakes.

For example, the main dish, cold cucumber, and a braised eggplant are prepared, which is refreshing and flavorful. Finally, there is a bowl of wheat flour soup typical of North China. Daily life is really wonderful.

Kneading the dough should be soft. For Chinese dim sum, kneading the dough has always been the most important step. Different Chinese dim sums have different requirements for the hardness and softness of the dough.

The fried dough cake should be fluffy after coming out of the pan, so it should be soft when kneading the dough, and fermentation powder needs to be added for fermentation. Then, through the anaerobic dough, the internal structure is likely to have a honeycomb structure and fluffy protrusions;

Beat in raw eggs.

The deep-fried pancakes should be golden in color after coming out of the pan. You can start from two aspects. First, add eggs while kneading the dough.

This can make the dough itself golden in color and make the dough loose; secondly, pay attention to the temperature when frying. High-fire frying can easily make the pancakes golden and crispy, making it less likely to burn.

Pour the flour into the wash basin, put the filial piety powder into the bowl, stir with warm water to dissolve evenly, then pour it into the wash basin, also beat in 2 eggs, add a small amount of sugar, and then pour in warm water while using

Stir with chopsticks to mix the wheat flour into a precipitate, and immediately knead the wheat flour into a smooth dough.

Finally, pour a little vegetable oil on the dough, rub it evenly with your hands, cover it with a layer of plastic wrap, and put it in a greenhouse to ferment for about 2 hours; when the dough doubles in size, scrape up the plastic bag.

Take the dough out and put it on the chopping board. At the same time, sprinkle with a little flour, knead the dough into a long strip, cut it into small balls with a knife, and then use a rolling pin to roll it into a round shape.

After rolling it out, use a knife to score two lines on the top of the cake.

After everything is cut, cover it tightly with a fresh-keeping bag and let it rest for about half an hour; put a little vegetable oil in the pot and heat the oil to about 70% hot. The temperature can be determined by inserting the solid wood chopsticks into the

In the oil, if small bubbles appear near the solid wood chopsticks, confirm that the temperature is suitable.

Slowly add the rolled-out pancakes along the edge of the pan. When the pancakes are suspended, use chopsticks to turn them over and fry them again. When both sides become more and more golden, take them out to moisturize.