How to make pancakes

Pancake guozier

Pancakes are mainly made of mung bean powder and made into paste. Spread out into pancakes, which look like lotus leaves and are as thin as paper. Then roll it up with a crisp stick (fried dough sticks), spread the sauce and fermented bean curd on it, sprinkle with chopped green onion, sesame seeds and other small materials, and fold it in the middle to eat. It's delicious and fragrant. If you spread the eggs on the pancakes, you will feel more tender, fresher, more fragrant and have a unique flavor. This is an authentic Tianjin snack, which is now accepted by many cities.

Japanese assorted pancakes

Food is the most important thing for the people, sweet and sour, salty and spicy, and each has its own advantages. What's more, due to the interaction between the local climate and the background of special people, the so-called "local cuisine" has been formed. Take Japan as an example, the "Kanto" covering Dadong Kyoto and the "Kansai" headed by Osaka also have their own "vulgar dishes", with obvious regional differences.

Sticky natto is an indispensable breakfast companion for Tokyo people every day. With it, with white rice and miso soup, the vitality of the day will be sufficient; When the scene is changed to Osaka, Osaka people who like to be lively are different from Tokyo people in their indifference and reserve, drinking heavily and talking loudly, which is the standard appearance of Osaka people. Therefore, a group of people sat around the iron plate, and the "assorted pancakes" made by Qi Xin were enough to reflect the popular character of Osaka people.

The Japanese pronunciation of "Okonomiyaki" means "whatever you like" in Japanese, so some people call it "Japanese pizza", that is to say, as long as you like the materials, you can fry them on an iron plate, which is free and completely free from the constraints of cooking norms.

In Japan, "assorted pancakes" belong to "family cooking". For example, in Osaka, almost every family will prepare a pan to make pancakes. When the whole family eats pancakes, they must first prepare dough with water and add "yam" with beauty and gastrointestinal functions. Because yam is sticky, it can make dough easier to shape.

Next, fry the dough in the pot (or the iron plate in the restaurant). After the dough is laid, it is time for the "whatever you like" materials to appear. Generally speaking, Japanese people like to bake pancakes together with shrimp, scallops, corn, pork, chicken, beef, cabbage and so on. After the dough is baked into golden brown, turn it over, let the materials be heated and fried, then turn it over and let the pancakes stay on the iron plate for about 3 minutes.

On the surface, the baking process is extremely simple, but in fact, it is not so easy to master the skills. The most important key is the control of temperature. Without skilled technology, pancakes are likely to dry and lose their original flavor.

Of course, if you just taste pancakes, the taste will inevitably be slightly inferior. Therefore, Japanese soy sauce is usually sprinkled on pancakes, and fish fillets and red ginger are sprinkled together to make the rich ingredients in pancakes more delicious.

In addition to Osaka-style assorted pancakes, this "local cuisine" assorted pancake has also extended its sphere of influence to Hiroshima and Tokyo. The assorted pancakes known as "Hiroshima Burning" have a thin skin; Tokyo-style "assorted pancake" is called "Monchayaki", which is made by digging a round hole in the material, adding thickener with white powder, and then frying.

Pancake is a traditional folk staple food in Yimeng mountain area, and it is also a well-known local specialty food. According to the classification of raw materials used, it can be divided into wheat pancakes, corn pancakes, millet pancakes, sorghum pancakes and sweet potato pancakes. Different cooking tools, different raw materials and different tastes. Baked pancakes are as thin as paper, folded into rolls and ready to eat. After air drying, it can be stored for half a month to one month without deterioration. It is also very convenient to carry, so it is called dry food. In the Qing Dynasty, Pu Songling wrote in "Pancake Fu" that "the fried head is yes, and the people of Qi Dynasty have replaced the pasta", "Round as silver moon, as big as a copper pot, as thin as paper, and as colorful as a yellow crane feather, and this pancake is also customized." Pancakes are made of raw grain, and the bran has not been removed, so they are nutritious, crisp and soft to eat, and easy to store and carry. They are very special local food. This year, some people think that eating pancakes takes a long time to chew, so it can promote body fluid and stomach, stimulate appetite, promote facial nerve movement, help maintain the health of vision, hearing and smell, and slow down aging. This is a healthy food.

Pancakes are characterized by being round, floating white (such as rice and wheat pancakes), light yellow (such as millet, corn and millet pancakes) and light brown (such as dried sweet potatoes and sorghum pancakes), rich in nutrition, crisp and soft, and easy to store and carry. Price 1.2-2.0 yuan /500g, with sales outlets all over Linyi.

Sichuan pancakes

Corn flour, millet flour and mung bean flour are mixed according to the ratio of 3: 2: 1, stirred into paste, evenly spread on a pan, scraped flat with a scraper, cooked and dried. Just pay attention to the fire, burn it a little.

Shandong representative food: coarse grain pancakes

Pancakes are not unique to Shandong. For example, there are pancakes in northern Jiangsu, which is close to Shandong, but the dialects and customs in northern Jiangsu are far from those in southern Jiangsu. Who can guarantee that pancakes will not be handed down with the customs of Shandong? In fact, not all places in Shandong eat pancakes, but I can definitely say that pancakes are our representative food in Shandong.

Scallion pancake roll is a famous typical Shandong local food. The pancakes here actually refer to pancakes, not real pancakes. The difference between pies and pancakes lies not only in the way they are made, but also in the materials used. The former is baked with white flour, and the latter is made of coarse grains. When scallion pancake rolls were famous, white flour was still a rarity, and coarse grain pancakes were the staple food. Of course, the time for pancakes in the so-called pancake fruit in Tianjin is not short. Pancake fruit is not only made of different materials, but also made in different ways.

Before 1980s, the main ingredients of pancakes were dried sweet potatoes and corn, which were the main crops in Shandong at that time. Some people think that sweet potato (sweet potato) corn tastes good when cooked and roasted, but that's because there is too much oil and water in the stomach. If you take them as the staple food, you will have sour water in your throat in two days. In addition, fresh sweet potatoes and corn can't be preserved, so sweet potatoes often need to be dried and preserved. Is to slice the sweet potato and dry it.

Dried sweet potatoes can be ground into powder and made into wowotou or cakes, but wowotou is not as delicious as roasted sweet potatoes, and it is hard to die when it is cold. Pancakes are made of coarse grains, the taste is greatly improved, and they are not bad after being stored at room temperature for a few days, and they don't need to be heated when eating, and the taste is not bad.

But this delicate work is very troublesome. Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely softened. Then mix it with the soaked corn and grind it into paste on a water mill. And this process is time-consuming and laborious. The water mill is a round granite millstone with coarse grains and two pieces stacked together. Stripes are chiseled on both contact surfaces of the grinding disc to increase the grinding and paste discharge ability.

There are two small holes in the last grinding disk, so you can add a spoonful of materials mixed with water at a time. The material can be crushed by pushing the upper grinding disc, and the pancake paste used for making pancakes flows out of the grinding gap between the upper and lower grinding discs. Cattle such as horses or donkeys can be used to push the mill. Before liberation, only landlords could use it, and only people in ordinary families could push it. One can push a small millstone. But it takes three or four people to push a big mill. Later, with the gradual appearance of electric waterwheels, people were freed from this heavy physical labor.

The next step is to make pancakes, which Shandong people call "spreading pancakes". Tools are also unique, almost a necessity for every family. The first is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corner supports below. You can also leave a space between the hammer and the ground for adding firewood to make a fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, the "stall".

When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and smear it around the tobacco with a rake. Because tobacco is hot, pancake paste solidifies quickly wherever it goes, so it is called pancake. Those that are not solidified are taken away by the rake, and this process is repeated until the whole tobacco leaves are scattered. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field and the pancake is ready.

In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, it is scraped flat with a wooden board (called a scraper) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will burn. When it is mature, it can be uncovered. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and eighty centimeters.

Good pancakes should be as thin as cicada's wings and even in thickness. This requires not only the pancake paste to be finely ground and properly thickened, but also the most important thing is to wipe it open. When spreading, the hands should be fast and the temperature should be appropriate. Spreading pancakes is usually a housewife's job. In Shandong, in the past, we only had to spread pancakes once to see if the new wife could do it.

Pancakes just peeled from tobacco seeds are soft and can be rolled into pancake rolls, so they are called "rolls". Pancakes that have just been cooled will become very dry because of the loss of water, but pancakes are often stacked together and will gradually regain their moisture and become soft, and they will be covered with cloth for a long time. When you are eating, just open one, which is very convenient. Later, there was a pancake in Jinan, which was wrapped in paper like a cake. That kind of pancake tastes sweet, more like a cake than a pancake. What is even more intolerable is that this kind of pancake is very dry and brittle. Needless to say, it will break when touched. Obviously, the quality index of "Peach Crisp" is applied to the quality control of pancakes.

Dried sweet potatoes and dried corn have different proportions and colors in pancakes. I especially like pancakes made of pure yellow corn. If it's a pancake made from a new corn stall, it's golden in color, smells like corn and tastes cool. It is not an exaggeration to say that it is a model of coarse grains. Corn buns made from the same grain are not the same as corn tortillas.

Pancakes are also a kind of food for change. In addition to dried sweet potatoes and corn, other patterns can be added to the grain, such as adding some soybeans, which will taste much more fragrant. Pancakes made of wheat taste very strong and elastic. Of course, the best is millet pancakes, but millet is rare, so naturally you don't eat much. The worst thing to eat is sorghum pancakes, which are very astringent and firewood. Even the same ingredients can be turned into patterns.

For example, the pancake paste ground in summer will automatically turn sour after a day, and the pancakes spread out have a very special sour taste. Some people deliberately leave some pancake paste when spreading pancakes, and then spread it the next day, just to eat this sour pancake.

Actually, I like persimmon pancakes best. Persimmons are produced in Shandong. When they are mature, they will become soft. Before the pancake is spread out and fried, put the peeled persimmon on it and scrape it evenly with a scraper. After baking, the pancakes are red, sweet and delicious. That is, there are coarse grain fiber and fruit vitamins, which are naturally rich in nutrition. For modern people who are tired of eating big fish and big meat, it is simply healthy food.

There is more than one way to make pancakes. In some places, dry sweet potato powder or corn flour is kneaded with water to form a large piece of dough, which is held by hand and rolled on a layer of tobacco. This kind of pancake saves the process of grinding paste, and the pancake spread out is much fluffy, but the thickness is not easy to control, and it is often too thick, and the taste is far better than that spread out with pancake paste.

Pancakes are not as labor-saving as steamed bread, noodles and rice. People who are not used to eating will be very tired and hurt their cheeks. I remember 1973 (1974) the remake of the movie "Fighting in the South and Fighting in the North". We had troops stationed there to set off fireworks. They wanted pancakes very much, so they bought some food and asked the local government to help them cook. After dinner, everyone covered their cheeks and said that they were sour. Maybe they ate too much and were tired.

Korean cuisine: mung bean pancakes (photo)

raw material

1 50g mung bean, 50g spicy cabbage, 30g pork, 20g onion,15g red bell pepper, 50g lard, 2g refined salt,1g Chili noodles, 20g sauce.

manufacturing process

1. Boil mung beans in water, peel them, and then push them into a water mill.

2. Rinse the spicy cabbage with water and cut it into filaments. Mash the red bell pepper and cut the onion obliquely.

3. After the fat pork is cooked, part of it is sliced and the rest is reserved for later use.

4. Add spicy cabbage, shredded pork, red bell pepper, onion, pepper noodles and salt into the roughly ground mung bean to make pancake paste.

5. After smearing lard on the hot pancake pan, put a spoonful of pancake paste into the pancake pan, spread it flat, put a pork slice in the middle, and then fry until golden brown.

6. Put the pancakes on the plate and pour the sauce on them.