Materials needed for making pancakes:

White flour, corn flour, mung bean flour, black bean flour, soybean flour, buckwheat flour, millet flour, sorghum flour, soybean oil, baking soda flour, and leavened noodles; 3-5 kinds of the above materials can be selected according to the characteristics of local food resources. If you are sincere in serving consumers wholeheartedly, put more miscellaneous grains; Even if you don't put the miscellaneous grains pancakes, you can stand them, but people who often eat pancakes may be able to eat them.

Requirements of materials for making pancakes:

1. The fineness of coarse cereals such as corn flour and mung bean flour is the same as that of white flour, because coarse cereals will affect the taste if they are too coarse (this depends on the local taste. If customers like to eat coarse cereals, put them in).

2. Before mixing with pancake batter, put 2 kg of white flour and 1.2-2 kg of water into the white batter in a warm place to make the dough for later use. In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the flour (the baking powder is put according to the dosage in the instructions)

1.

Making batter

Material ratio: 11 kg of white flour, 1.16 kg of sweet potato flour (commonly known as sweet potato flour), 1 kg of miscellaneous grains (3 to 5 kinds of miscellaneous grains are added a little each), 11 g of salt and 4 kg.

order of making batter: first, mix the white flour and miscellaneous grains evenly, then pour in the dough, then add 3 teaspoons of baking soda powder into the water to dissolve, then pour into the flour and stir it with chopsticks until it is ready for use (after stirring, let it stand for 11 minutes, then stir it again, and then let it stand for 21-41 minutes, until the batter is stirred with chopsticks and feels as strong as a rubber band, then you can spread pancakes on the pan). In summer, the batter is easy to ferment if it is put for more than 3 hours. When doing business, bring some baking soda. When you see the dough rise, add a little baking soda and mix well before using it. The purpose of adding eggs and sweet potato starch is to spread it better (just to spread it well, you can leave it). In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the flour (the baking powder is put according to the dosage in the instructions)

2.

Making crispy cakes

2 kg of white flour, 1.3 kg of salad oil, 1.6 kg of water, half a spoon of salt (that is, a small spoon of seasoning we use for cooking) and an egg; You can fry 61 crackers per 2 Jin of flour. Production sequence: add 1.3 kg salad oil and half a spoonful of salt into water to melt it, then pour the mixed water into white flour and mix it up (see the making of crispy cakes in VCD for the hardness of flour) and leave it for 31-51 minutes.

(Please refer to the VCD video for the specific production process)

III.

Making Chili sauce

Buy 1 kg of small red pepper, cut it into pieces with a knife (or buy it already processed), put it in a pot, stir-fry it with oil, and then add 1 carrots (squeezed into a paste with a juicer) to make the Chili sauce more viscous. Hot sauce may not be made according to this method, because each place has different tastes and can be adapted to local conditions.

IV.

Making Sweet Noodle Sauce

Go to the supermarket to buy 1 bags of sweet Noodle Sauce with 511g, pour 3 teaspoons of starch into 1/5 glass of water, stir well, and grind white sesame seeds into powder for later use. Now pour the stirred starch water into the pot and heat it slowly, then pour the thickened starch juice and white sesame powder into the sweet noodle sauce and stir it evenly for later use, and then add a proper amount of sugar. If it is a customer in the north, you can add a little-thirteen spices and chicken essence to improve the fragrance.

V.

Furnace temperature control

Use the air inlet plug plate on the furnace to control the size of the fire. If the temperature of the iron plate is too high in the manufacturing process, you can fill the water in a mineral water bottle, then punch a small hole in the bottle cap and sprinkle some water on the iron plate to achieve the purpose of cooling down. (This method is mainly aimed at the old mud stove)

VI.

Spreading pancakes

Spreading pancakes is the most critical step in the whole procedure, which cannot be clearly expressed in written words. Please see the VCD teaching CD record. At first, in order to save batter, dry flour can be poured into a flat pot and practiced with a wooden scraper to spread the flour evenly without falling to the ground. Because everyone's habits are different (maybe left-handed), you can create your own method to spread the batter evenly. You can spread it in circles or from left to right, from right to left and from top to bottom. The speed and technique of spreading pancakes are the key in the process of making pancakes, so we suggest that you spend 3-5 days (6 hours a day) practicing the technique and speed. If the speed is slow, the pancakes will definitely be too thick and the cost will increase. The pancakes that are not skillfully spread will be thick in some places and thin and uneven in some places. It's hard to practice at first, but spreading pancakes is to earn this hard money. As long as you take the first step, everything will be so bright and have a "money" way.