Today I will tell you the batter ratio of pancakes. I will get up early for five minutes at home, give myself a good lifestyle and have breakfast in summer. I can have a happy day ~ Step 1: Wash and drain lettuce for later use. Mix flour and water evenly according to the ratio of 1: 1.5, and add a little salt at least 1 hour. I like pancakes with fried dough sticks in the middle. They taste chewy. What do you like? In fact, the authentic one should be made of mung bean powder. I don't have it at home, so I made it with millet flour. It tastes good. I bought this millet flour from the store when I bought germinated soybeans online. It is rich in nutrients, such as vegetables, eggs and meat, and is deeply loved by people. Pancake fruit, a traditional snack, has become a breakfast comparable to western hamburgers.

But in addition to the streets of Tianjin, in fact, many cities rarely sell pancake fruit. If you want to make pancake fruit at home, please consult a universal treasure. 1: 3 or so, adjust it to semi-fluid state with water. Note that ginger powder is generally sieved before stirring, and the finer the better. Then add water and a little salt to make the batter look like yogurt. In order to make the color more beautiful, you can put a little fine corn flour in the flour. Hands can be dry. Novices can add more water. But remember, don't add all the water at once. Pour the noodles at the water's edge when the water is flowing, and stop adding water until it is very sticky. After half an hour, continue stirring and press clockwise.

The pancake fruit is crisp or crisp: 800g flour, 50g glutinous rice flour, 30g starch 150g pastry, 30g salad oil 10-20g edible salt10-/5g water. Mix starch, glutinous rice flour and flour evenly, and then make Tianjin mung bean stewed crispy and salty noodles. The method of making pancake fruit batter has the same effect. This is a bit far-fetched Now let's see how the fruit batter of Tianjin pancakes is made. This is delicious.