The main ingredient is 300 grams of soybean powder.

Accessories: 50 grams of spiced powder, refined salt, edible oil and water.

Methods ① Put the bean powder into a basin, add the fragrant powder, refined salt and clear water, and beat it repeatedly into a thin paste for later use.

(2) Put a large shovel on the fire (wheat straw fire or rice straw fire is commonly used in rural areas), after heating, evenly spread the cooking oil on the shovel surface, pour the batter on the shovel surface with a spoon, spread it out with bamboo chips or sawdust to form a large round block with a diameter of 1 ft and a thickness of 1 mm, and fry it until both sides are slightly yellow. When eating, wrap cold dishes or vegetarian dishes such as mung bean sprouts and fine vermicelli.

Features soft, tender, fragrant, with a special bean flavor.

burritos

material

2 cups of medium gluten flour, 1 can of corn paste, half a teaspoon of baking powder, half a teaspoon of baking powder, 2 tablespoons of cream, 3/4 cups of water, and half a tablespoon of sugar.

The way of doing things

1. Mix flour, baking soda and baking powder, sieve, expand the pan, and then add corn paste, cream, water and sugar to make batter.

2. Heat the pan, add a little oil, then pour in a little batter and fry it into a round cake. Both sides are crispy and yellow, and you can eat it in real time.

Small technique

1. If you like more corn kernels, you can replace the corn paste with half a can and add half a can of corn kernels.

2. When eating, you can mix half a can of corn paste with 1 tablespoon of fructose and 3 tablespoons of whipped cream, and pour it on the cake to eat together. This cake is also a nutritious breakfast.

Hainan pancake

Raw materials:

500g refined powder, baking powder10g, 4 eggs, refined salt10g, 5g monosodium glutamate, 7g pepper, 75g minced garlic, 50g chopped green onion, a little spice and a proper amount of refined lard.

Making:

1. Mix refined flour and baking powder evenly, open the nest, add egg liquid, stir with warm water at 30℃, knead repeatedly into dough, cover it with clean wet cloth, let it stand for 15 minutes, rub it again, then press the book, roll it into thin slices with a long rolling pin (the thinner the better, the more uniform), and then coat the surface with lard.

2. Mix the salt, monosodium glutamate, spices and pepper together, and sprinkle them evenly on the thin dough, then mix the minced garlic and chopped green onion together and sprinkle a layer evenly. Then roll the dough into round strips from the outside to the inside, cut into sections according to the length of 25 cm, knead each section into balls, press them into books, and roll them into round cakes with the thickness of 1 cm.

3. Bring the pan to a boil with high fire, drain the oil to 40% heat, add the bread, fry it with slow fire, and turn it constantly so that both sides are heated evenly. When it is golden yellow, fish it out, squeeze out the oil, cut it evenly in a radial direction, and serve.

Features:

Thin skin, crisp outside and soft inside, salty and palatable, with peculiar smell and attractive appetite.

Flavor characteristics:

Also known as "exotic thousand-layer cake" and "Dongshan pancake". It is a kind of pasta developed in recent years with both Hainan characteristics and northern flavor. Many hotels and restaurants in Hainan are very popular. It is also the most famous "Dongshanling Pancake" specially made by Dongshanling Hotel in Wanning County.