I.Pancake Fruit Batter Preparation

1, the production of ordinary batter:

White flour: 250 grams, soybean flour: 125 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

2, millet flour batter production:

White flour: 250 grams, 100 grams of millet flour, soybean flour: 25 grams, salt: 5 grams, alkali: 1 gram, water: 700 grams.

3, mung bean noodle batter production:

White flour: 250 grams, 100 grams of mung bean noodles, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

4, the production of purple rice batter:

White flour: 250 grams, 25 grams of black rice noodles, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

5, buckwheat batter production:

White flour: 250 grams, buckwheat noodles 25 grams, soybean noodles: 25 grams, salt: 3 grams, alkali: 1 gram, water: 700 grams.

Note: The water content of flour varies from place to place it is normal to increase or decrease the amount of water a little

Mix well and leave it for more than 20 minutes

Don't be in a hurry to expand the area when spreading the pancakes, spread the center first and then spread the outer edges. The mung bean flour, millet flour and purple rice flour mentioned in the above batter are the kind of milled flour sold in the places where we sell grains and oils, the same as the white flour we usually use for dumplings, and should be available wherever flour is sold locally.

It's easier to use this kind of flour, it's more cost-effective and time-saving than using a grinder, and it all comes out the same.

It's best to let the batter sit for 20 minutes before making pancakes, so that the flour and water can fully integrate. This is especially important when using more than two types of flour.

Two, sweet noodle sauce recipe

6 grams of star anise, 5 grams of Angelica dahurica, 10 grams of peppercorns, 15 grams of sliced ginger, add 350 grams of water to boil and cool and filter the spare.

With the above cooled water add 15 grams of thirteen spices, 20 grams of chicken essence, 20 grams of monosodium glutamate, 15 grams of salt and 15 grams of secret spice powder (see below for the recipe of the spice powder) and mix well and spare.

Pour 3.6 kilograms of Haitian Classic Oyster Sauce and 1.4 kilograms of Haitian Classic Seafood Sauce into a container and then pour the spice water from the first and second steps into the container and mix well.

Three, the practice of chili sauce:

Raw materials: 500 grams of red fresh chili peppers, 100 grams of garlic, 60 grams of salt, 60 grams of pasta sauce, 60 grams of white vinegar, 60 grams of sugar, 10 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 35 grams of peanut oil.

Break the chili pepper and garlic, boil the peanut oil and let it cool, then put the chili pepper and seasoning separately and mix well.

If you don't want to make chili sauce, you can also buy Tianjin garlic hot sauce instead. There are many kinds of chili sauces on the market,

you can choose according to the taste of each place.