Sour pancakes: The batter is fermented into acid, and the pancakes spread out taste sour and special.
Persimmon pancakes: Before the pancakes are spread out and cooked, put peeled persimmons and spread them evenly; After baking, the pancakes are red and sweet.
Crispy pancakes: Pancakes are cooled before they are crisp.
A crispy pancake: crispy, all kinds of flavors.
Sugar-crisp pancake: Millet and sugar are ground into rice paste. 1989 When the pancake is ripe, it is uncovered, folded into a rectangle on a hammer and dried on the stove.
Salted pancakes: In southwest Shandong, hot sauce is spread on the surface of pancakes and then folded into rectangles for storage.
Egg pancake: made of eggs, flour and chopped green onion, fried in paste.
The practice of Fujian pancakes is different from that in the north: in the process of spreading pancakes, some materials, such as sauerkraut and eggs, should be added, and ketchup should be coated on the pancakes; Pancakes are eaten immediately after eating, unlike those that can be stored for a long time in the north.
Nangong pancake is a snack in Nangong City, Xingtai, Hebei Province. Use pre-soaked soybeans and millet to grind them into paste, push them into cakes with a pusher, add crispy skin, batter, eggs, ham and chopped green onion, and roll them up to eat.
White flour pancakes are covered with white flour batter, and the noodles are fragrant. Pancake is a traditional folk staple food in Yimeng mountain area, and it is also a well-known local specialty food. In the old society, when rural girls were 12 or 13 years old, their mother always taught them to bake pancakes, and threatened that if they couldn't bake pancakes well, they wouldn't find their husband's family. This is also the case. In the past, women in Yimeng mountain area could not bake pancakes, because it was a necessary dry food for every household. How can a housewife not bake pancakes?
There are three main tools for baking pancakes: one is iron, round, large, medium and small, the medium is about 65 cm in diameter, the center is slightly convex, and there are three legs under it, which can be baked with firewood or coal; Xunzi is a special tool for baking pancakes. There is a note "Xunzi" in Kangxi Dictionary, and a sentence "Cooked Xunzi" in Guanmin Book in Tang Dynasty, which shows that pancakes have a long history. The second is holding a tool for pushing paste. Locals call it "Bazi", which is a wooden board with a handle. After coating the paste on hot tobacco, push it around with a basket, and the paste will be thinly coated on the surface of tobacco. Some of them use shovels and some use "bamboo chop", which has the same effect, but the baked pancakes have their own characteristics. The third is the oil scraper, which the masses call the oil scraper. It is a square wiper sewn with more than ten layers of cloth, soaked in edible oil to wipe tobacco to prevent pancakes from sticking.
The process of making pancakes is very complicated. It uses wheat, sorghum, corn, millet, dried sweet potato and other grains as raw materials, which are washed, soaked and then ground into paste with a stone mill. People call it pancake paste. In other places, before grinding, 1/3 or half of the clinker is put in, which is called "half cooked". The masses say that the batter thus ground is easy to bake, and the baked pancakes are soft and delicious. It takes a lot of effort to grind paste. It usually takes two or three hours to grind twenty or thirty kilograms of grain. Because the paste is too thick, pancakes are naturally not delicious. When grinding, the filler must be experienced and less, so that the ground paste is fine and uniform. In the old society, if a family can bear it, they often go to mill, and it takes more than half a night to grind twenty or thirty kilograms of grain. Only wealthy families with money can afford cows to push the mill. With paste grinding, you can also grind the washed grain into flour, and then mix it into paste with water. However, people always think that the pancakes made by the stone mill are not as delicious. Some places like to ferment the paste to a certain acidity before baking. The pancakes baked in this way are called sour pancakes, which are easy to digest and taste different.
After the paste is mixed, you can bake pancakes on hot tobacco. Pancakes baked with baskets are called "basket pancakes", which are a little thick and have traces of being cut by baskets, and have a strong taste. Pancakes baked in baskets are called "basket pancakes" and are often eaten in northern Mengyin. The pancake baked with "bamboo chop" is called "sip pancake", which is relatively thin. This kind of pancake 1 kg can be called more than a dozen. Another baking method is to make the paste very thick, knead it into a ball with both hands, put it on a hammer, roll it all over the surface and bake it. This method is often used to make dried sweet potato paste. This city has machine pancakes again; The raw material is white flour, which is called noodle pancake, but it is generally believed that it is not as crisp as traditional handmade pancake.
According to the classification of raw materials used, it can be divided into wheat pancake, corn pancake, millet pancake, sorghum pancake and dried sweet potato pancake. Different baking tools, different raw materials and different tastes. Each has its own flavor and each has its own chewing head. Baked pancakes are as thin as paper, folded into rolls and ready to eat. After air drying, it can be stored for half a month to one month without deterioration. It is also very convenient to carry. So it is called dry food. There are many ways to eat pancakes. When baking pancakes, the stuffing is mixed with leek eggs (or tofu), sandwiched between two pancakes and baked on a dry pan. It's called pancake zygote, also called pancake stall. It's crispy and delicious, especially delicious. Now it has become a famous local food in Linyi. In the early years, people baked pancakes until there was only the last layer of paste left. Because they were scraped repeatedly, they were already half cooked and could not be baked very thin, so they baked a thick layer of pancakes, sprinkled some flowers, pepper leaves and salt, and then turned it over to bake. People call it "turning the iron". This "strike while the iron is hot" is crispy and delicious.
Pancakes can also be rolled with various dishes and cooked together. The masses call it "just cooking" or "just doing it". There are many dishes that can be rolled in pancakes, including meat, eggs and vegetables, as well as all kinds of pickled products. In the old society, it was a pleasure for the poor to eat fried pancakes and pork rolls. As the saying goes, "pancakes and pork rolls are not enough." Stir-fried Chili with eggs (or Toona sinensis) is also considered to be a first-class "dish", and there is also a mantra that "pancakes roll eggs and you sweat when you eat them". Children who go to school also have an anecdote for ten days: "I won't miss it if I don't eat it." The most distinctive common dishes are "slag tofu" and green onions. Slag tofu is also the local snacks in Yimeng Mountain area. That is, Chinese cabbage leaves, radish tassels, wild vegetables, sweet potato seedlings and so on. Wash and chop, add bean flour and salt, and cook in water. Tofu pancakes and some Chili noodles are the best meals for poor farmers to fill their stomachs. In the past, when the farm was busy, there was no time to cook. Pancakes with green onions and sweet sauce are the most delicious way to eat. Secondly, for example, shrimp skin with scallion, bean curd with Chili, Toona sinensis with pickled pepper and garlic moss, as long as there is a spicy and salty collocation. As the saying goes, "when you want to satisfy your craving, it's spicy and salty."
Pancakes are made of raw grain, and the bran has not been removed, so they are nutritious, crisp and soft to eat, and easy to store and carry. They are very special local food. Some people think that eating pancakes takes a long time to chew, so it can promote fluid production, strengthen the stomach, stimulate appetite, promote facial nerve movement, help maintain the health of visual, auditory and olfactory nerves, and slow down aging. It can be regarded as a kind of health food.
Sucss, the most representative brand in Qufu pancakes, uses the most traditional folk production technology to bake the mixed noodles into paste, then insert the fine stuffing and bake them by hand for many times! Adding coarse grains to food is more nutritious. The crispy skin is loose and porous, and the single layer is as thin as paper. It tastes crisp and delicious, and it's all slag. Although the food does not contain any additives, the shelf life is two to three months.
Suzhou is also a traditional folk snack in Confucius' hometown (Qufu). In ancient Qufu (Lu), during the busy farming season and before the Spring Festival, people had the habit of storing "rations", which was easy to preserve, so it became a necessary food for every household. As long as people living in the countryside can see, there are often three or five peasant women baking cakes around the tobacco.
Raw materials and production:
1. Flour, the flour used by Sussex is different from the flour on the market. As we all know, some whitening agents are added to the flour sold in the market. In order to ensure that food can be preserved for a longer time, Suksi uses the best quality wheat flour, which is ground without any additives, and mixed with a small amount of sweet potato flour, sorghum flour, millet flour and bran. ..
2. The main stuffing of Sussex is the famous peanut in Lu Hua. In addition, according to different seasons, tender Toona sinensis, coriander, walnut kernel, wild pepper leaves, sesame seeds, peanut oil and special ground sesame oil were added.
3. Process: The process of making crispy noodles is mainly divided into two parts. Spread crispy noodles first, paste the mixed flour, spread it with a hammer, and heat it to form; Second, add the prepared stuffing and continue to bake shortcakes! Baked shortcakes are divided into many kinds according to fillings and fabrics, but they are mainly peanut flavor, sesame flavor and spicy flavor.
Sussex culture: The ancients said that "food is the most important thing for the people", and Confucius said that "food is not tired of essence, and food is not tired of detail".
Relevant information records: Mi Dou was put in a pot and ground like jelly. Baked with rain, it is a tripod, which is a spoonful of earthen pot. Turn left sharply after being burned, such as running over ants. Yellow and white change suddenly. It must be built. "Answer when you die", and when you turn your hand, you make a hundred, round as a full moon, as big as a bronze pheasant, as thin as a piece of paper, and as colorful as a feather of a yellow crane. ...
The legendary history of Suzhou: Suzhou also has an elegant name called "Zhaigan", which is an ancient silk product and is famous for its lightness and softness! And the origin of the name Zhai Gan has a touching legend!
Legend has it that Monk Manglietia went to hell to save her mother! But the judge of hell deliberately made things difficult! So let Monk Manglietia walk through the ghost domain to see his mother! However, the filial piety of Monk Manglietia tends to save her mother from suffering anyway! So I jumped out of the jack-o'-lantern without saying anything. There are not only flaming jack-o'-lanterns here, but also countless evil spirits waiting for delicious food. But this didn't make Monk Manglietia flinch at all! It was also his filial piety that touched the secret mage, the Tibetan king! King Tubao is helping him in the dark! He turned his yellow gauze frock into a delicious pancake, so the hungry ghosts let go of Monk Manglietia and enjoyed the delicious pancake, so Monk Manglietia met his mother. ...
Later, in order to commemorate this touching legend, people spread this cake on the flat ground! First, it is influenced by the production method! It's also to commemorate the touching process that Monk Manglietia met with fire to save her mother! Some local temples eat this kind of cake at temple fairs (the eighth day of the fourth lunar month), because its name is "Zhai Gan", which symbolizes disaster relief and peace, and also commemorates the filial piety of Monk Mulian and the great compassion of Tibetan King and Bodhisattva! Some people eat "fast food" at the temple fair, seeking to eliminate disasters and let the elderly live longer! This folk custom has existed since ancient times. Now, in addition to the local folk farmers in Qufu, only Delu Food Co., Ltd. is still using this most traditional hand-made technology to make "Zhai Gan" into delicious and crispy.
After years of development, Loude pancakes are divided into many types, both in processing methods and raw material patterns. According to the raw materials, it is divided into burritos, wheat pancakes, millet pancakes, sorghum pancakes, soybean pancakes, sweet potato pancakes and pancakes fried with various raw materials. In order to suit different tastes, it can be divided into: sweet pancakes, sour pancakes and so on.
With the abundance of processing materials and the diversification of baking tools, their tastes are also different. The best thing is to roll green onions with pancakes, which are spicy and delicious. As the saying goes, "pancake rolls with green onions" is a good product for eating out. In the Qing Dynasty, Pu Songling wrote in "Pancake Fu" that "the fried head is yes, and the people of Qi Dynasty have replaced pasta", "Round as silver moon, as big as a copper pot, as thin as paper in a stream, and as colorful as a yellow crane feather, and this pancake is also customized." Pancakes are made of raw grain, and the bran has not been removed, so they are nutritious, crisp and soft to eat, rich in fiber, and easy to store and carry. They are very distinctive local cuisines, and they are good foods worth popularizing. . Because eating pancakes takes a long time to chew, it can promote body fluid and stomach, stimulate appetite, promote facial nerve movement, help keep teeth strong and healthy, and promote facial muscle exercise. It is a rare health food.
Pancakes are round, with floating white (such as rice and wheat pancakes), light yellow (such as millet, corn and millet pancakes), dark yellow (such as soybean and peanut pancakes) and light brown (such as dried sweet potatoes and sorghum pancakes). There are also many pancakes with various raw materials scientifically matched, which are nutritious, crisp and soft, and easy to store and carry. For a long time, pancakes, as the traditional staple food of Xihe people in Zibo, Shandong Province, are full of local characteristics. Pu Songling, a famous writer in Qing Dynasty who was born in Zichuan, once wrote a poem "Pancake Fu" to praise it. In Xihe, almost every courtyard has a stone mill to grind the paste for pancakes. In the past, most of the paste was corn, wheat and beans. Now Xihe people have developed more than 30 varieties of rice, millet, sesame, sorghum, red dates and vegetables for merchants to choose from.
"Pancakes, wheat sticks, and tofu are pickled. Everyone eats white and fat." There is such a popular folk song in xihe town, Zichuan District, Zibo City.
Xihe pancake is made by hand with traditional processing technology. The grain should be washed many times, soaked overnight, and then added with 1/3 or half of the ingredients, so that the ground paste can be branded and the pancakes spread out are more refreshing. It takes a lot of time to grind paste. It takes two or three hours to grind twenty or thirty kilograms of grain. You have to be an experienced veteran to feed the grinding eyes. You must reduce the frequency of addition to make the paste fine and even. Communication and brand building require high skills. If you want to practice this unique skill, you must first use the "three treasures" of Xihe people: tobacco, scraper and oil. Tobacco, iron, round, slightly convex in the center, three feet below, heated with firewood below, and pancakes can be baked on it. There is a saying in the Tang Dynasty that "the icing on the cake is in your hand", which shows that pancakes have a long history.
To sum up, pancakes have four characteristics: first, they are as thin as paper, easy to cook or heat, convenient to eat, and can be rolled with various dishes. Children who go to school often spoil their mothers: "Stick pancakes roll eggs, and I won't think about it after eating them." Second, pure grain production, rich in fiber, sugar-free, easy for human digestion and absorption. Third, it should be preserved for a long time, should not deteriorate, and does not need to add preservatives, because it contains little water and has been dried before sale. Fourthly, the hardness and toughness are higher than those of other wheaten foods. Chewing for a long time can promote the production of body fluids, strengthen the stomach, stimulate appetite, drive facial nerve movements, maintain the acuity of visual, auditory and olfactory nerves, and delay aging. It is a natural green and healthy food.
A wooden plate-shaped arc scraper with handle shovels the paste onto the cooked seeds and thinly coats the left and right sides. Oil wipe, also known as oil pad, is a square wipe sewn with more than ten layers of white cloth, dipped in edible oil to wipe the dumplings to prevent pancakes from sticking to them. Because pancakes have many advantages, Xihe people regard them as their own meals, and spreading pancakes has become a skill that women must master. It is said that in the past, it was difficult for girls to find a good husband's family if they could not spread pancakes well. vegetable pancake
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