Practice:
(1) Mix millet flour, soybean flour, alkali and salt together, add 3000g of water to make a paste.
(2) Heat a pancake pan, rub some oil on the tip, and hold a spoonful of the batter in the center of the pan. With a d-shaped bamboo basket will be batter flat turn around, that is, into a thin round cake. When cooked, use a spatula to shovel up the edge of the pancake out of the pan, smear with soy sauce, soy sauce and tofu marinade, chili paste, sprinkle with green onions, put a thin catalyst, and then roll up.
Supplementary:
Grinding the batter
Wheat, sorghum, corn, grain, dried groundnuts and other raw materials are washed, soaked, and then ground into a paste, commonly known as "pancake batter". In some places, before grinding the batter, into one-third or half of the "cooked material" (that is, first cooked to eight or nine mature part of the raw material), commonly known as "half of the child", "half of the child" after grinding The batter that comes out is easy to spread, and the pancakes are soft and tasty. In some places, dried groundnuts are soaked in water after being ground into noodles to soak out the black water in the groundnut noodles. Traditionally, stone mills were used in Shandong to grind the batter, with large mills pushed by animal power and small mills pushed by human power, but nowadays machine mills are commonly used. The batter is usually ground on the first night, and the griddle, fire and pancakes are made early the next morning.
Setting up the griddle
The process of setting up the griddle can be simple or complex. Simple set up method directly with three bricks to the griddle can be propped up; complex practice is to use the hard mud paste into a stove, with the bellows drum wind. Griddle set up after the fire. Rural areas generally use corn stalks or wheat straw as firewood. Building the fire and spreading the pancakes is often a two-person collaboration. After the griddle is hot, you can spread pancakes or roll pancakes.
Spreading Pancakes
"Spreading" is generally used to make pancakes with a better texture, such as those made from wheat and millet. Before spreading, the griddle is often greased with an oil wipe, which removes debris from the griddle and makes it easier to separate the cooked pancake from the griddle. Scoop the batter onto the griddle with a ladle, and use a scoop to spread the batter along the griddle in a circle, so that it will be pushed out to form a pancake. This will be repeated again with a spoon to distribute the batter evenly. The pancakes will be cooked quickly, and you will need to use a spatula along the edge of the griddle in time to grab the pancakes and remove them. The size of the pancake depends on the griddle, usually between half a meter and 80 centimeters in diameter. The amount of batter spread on the griddle determines the thickness of the pancake, and people with high levels of skill can make very thin pancakes. Pancake spreading is very much a matter of technique and heat.
Rolling Pancakes
Rolling is generally used to make lower-quality pancakes, mostly made from dried groundnuts. Dried groundnut or cornmeal dough, along the outer ring of the griddle rolled full layer, cooked can be removed. This method of making pancakes is loose and not good at controlling the thickness of the pancake.
Storage
After a pancake is removed from the griddle, it is often placed on a cover mat next to it, and then stacked on top of each other. Fresh off the griddle, pancakes are soft enough to be folded into rectangles and stored in an urn. After cooling, the pancakes become thin and crispy, and because a lot of moisture goes out during the heating process, the pancakes can be kept at room temperature for a long time, and in the past they were a must-have food for traveling far away from home.
●Various kinds of pancakes
Based on the pancake-making process, people have developed many different kinds of pancakes. Some of the other variations in Shandong are as follows:
Sour pancakes: the batter is fermented and turned sour, and the pancakes are spread out with a sour and special flavor.
Persimmon Pancakes: Before the pancakes are spread and cooked, persimmons are put on the skin and then spread evenly; when cooked, the pancakes are red in color and sweet in taste.
Crispy pancakes: pancakes cooled and then cooked crispy.
Sugar-crisp pancakes: millet and sugar are used to grind into a rice paste, which is removed when the pancake is eight or nine years old, folded into a rectangle on the griddle, and placed on the stove top to dry.
Salted Pancakes: In the area of Southwest Lu, spicy sauce is spread on the surface of the pancake and then folded into a rectangle for storage.
Fujian pancakes are made differently from those in northern China: some ingredients are added to the pancake during the spreading process, such as sauerkraut and eggs, and ketchup is applied to the outside of the pancake; the pancakes are eaten immediately after making them, unlike those in the north, which can be stored for a long time.