Zaozhuang vegetable pancake batter practice:

Materials: 70 pounds of flour, 30 pounds of mixed grain flour (or not), soak more than the source of 1-2 pounds, 8-12 pounds of maltose syrup, salt 0.3-0.5 pounds, 70 pounds of warm water.

Operating process: take 20-30 pounds of flour with 30 pounds of 35 degrees warm water, 100 grams of yeast fermentation 1-3 hours, that is, into the batter.

The remaining flour, mixed grain flour, soak more source of dry mix, add batter, then add maltose syrup, salt water and the rest of the warm water to mix, to be stirred into an elastic batter, rest for 20-30 minutes. Heat a violent weapon (or pancake machine), rub some oil, pour the batter, scrape the flat with a bamboo dragonfly, and cook over moderate heat.

Ratio of noodles Flour, mung bean flour, cornstarch Basically, one to one to one

Beat the noodles into a paste.

Add water little by little during the beating process. (The batter should not be too thick, flour, mung bean flour, cornstarch)

Zaozhuang vegetable pancake practice additional:

Ingredients: green onion, coriander (cilantro), bean paste, sweet noodle sauce, chili sauce, sesame leaves (can also be used to fry food such as doughnuts, loose seeds)

1 will be the bottom of the pan with a napkin to wipe a little oil. (Keep the heat low)

2. Add a spoonful of batter and spread it evenly with the top of the pan.

3. When one side is cooked turn the pancake over. (Don't cook the pancake too much.)

4: Beat an egg and break the yolk.

5. Sprinkle with chopped green onion and parsley while the egg is still wet.

6: When the egg is slightly set, flip the pancake over.

7: Smear the eggless side with sweet noodle sauce, bean paste, and chili sauce.

8: Put sesame leaves or fritters in the center.

9.Wrap the sesame leaves or fritters up