How to make Chinese-style sharp cakes on the tip of the tongue?

1. Wash the millet and soybeans. First, 500 grams of millet is boiled to 70% maturity, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put into a pot to make it slightly sour.

2. Heat the pancake batter (the heat should be slow and even), pour a spoonful of rice batter in the center of the batter with your left hand, push the rice batter clockwise as soon as possible with your right hand, and then push the scattered batter with a knife, which will take about 1 minute to cook. Scrape the edge of the pancake along the edge with a scraper, hold it in both hands, and add paper on the pancake, which is brown, soft and tender, slightly sour and slightly sweet.

There are three main tools for baking pancakes: first, cigarettes, iron, round, large, medium and small. Medium-sized tobacco is about 65 cm in diameter, with a slightly convex center and three legs under it, which can be baked with firewood or coal. Xunzi is a special tool for baking pancakes. There is a note "Xunzi" in Kangxi Dictionary, and a sentence "Cooked Xunzi" in Guanmin Book in Tang Dynasty, which shows that pancakes have a long history. The second is holding a tool for pushing paste. Locals call it "Red Son", which is a wooden plate-shaped arc with a handle. After coating the paste on the hot tobacco, push it in the pool, and the paste will be thinly coated on the surface of the tobacco. Some of them use shovels and some use "bamboo chop", which has the same effect, but the baked pancakes have their own characteristics. The third is the oil scraper, which the masses call the oil scraper. It is a square wiper sewn with more than ten layers of cloth, soaked in edible oil to wipe tobacco to prevent pancakes from sticking. The making process of pancakes is complicated. It uses wheat, sorghum, corn, millet, sweet potato and other grains as raw materials, and is washed, soaked and ground into paste by a stone mill. People call it pancake paste. In other places, before grinding, 1/3 or half of the clinker is put in, which is called "half cooked". The masses say that the batter thus ground is easy to bake, and the baked pancakes are soft and delicious. It takes a lot of effort to grind paste. It usually takes two or three hours to grind twenty or thirty kilograms of grain. Because the paste is too thick, pancakes are naturally not delicious. When grinding, the filler must be experienced and less, so that the ground paste is fine and uniform. In the old society, if a family can bear it, they often go to mill, and it takes more than half a night to grind twenty or thirty kilograms of grain. Only wealthy families with money can afford cows to push the mill. Now with the flour mill, you can also grind the washed grain into flour and add water to make it into paste. But people always think that it is not as fragrant as a stone mill. At present, there are ways to make pancakes by machine, but the taste of pancakes made by machine is not as good as that made by hand. The traditional process of making pancakes by hand is very complicated, including grinding the batter, erecting the seeds, spreading or rolling them flat, and storing them. Therefore, making pancakes by hand is often done in large quantities at one time and then stored for a long time. The following introduces the traditional pancake making technology in rural areas.

Grinding batter

Raw materials such as wheat, sorghum, corn, millet and dried sweet potatoes are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, one-third or half of the "clinker" (that is, 1989 cooked to mature raw materials) is added before grinding the batter, commonly known as "semi-cooked". The batter ground after "semi-baking" is easy to spread out, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into flour, they should be soaked in water to leach out the black water in the sweet potato noodles. Some are directly soaked in dried sweet potatoes, but this delicate work is more troublesome. Dried sweet potatoes should be soaked in water for about a day, and then chopped with a knife after the water is completely dissolved. 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 engraved on both contact surfaces of the 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. Horses, oxen or donkeys can be used to push the mill. Before liberation, only landlords used it, and ordinary families only used people to push it. One can push a small millstone. But it takes three or four people to push a big mill. Now mechanical grinding is widely used. Usually, the batter is ground the night before, and the next morning, cigarettes, fires and pancakes are started.

Erect an axe

The process of erecting tobacco may be simple but complicated. Simple erection method can directly support cymbals with three bricks; The complicated way is to paste a stove with hard mud and blow it with bellows. When the tobacco is erected, you can make a fire. In rural areas, corn stalks or wheat stalks are generally used as firewood. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread or roll the pancakes.

Thin pancakes

Before spreading, oil is often applied to the seeds, which can not only remove impurities from the seeds, but also make the pancakes easily separated from the seeds. 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, scrape it with a wooden board (called scraping batch) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, that is, twenty or thirty seconds, otherwise they will be burnt. When it is ripe, you need to grab the spread pancake on the edge of hazelnut in time with a shovel. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 80 cm. The amount of batter applied to seeds determines the thickness of pancakes, and people with high level can spread out thin pancakes. Pancakes are very technical and cooked.

Pancake rolling is generally used to make pancakes with poor texture, mostly pancakes with dried sweet potatoes or corn as raw materials. Knead the flour into dough in a basin. After the steamed dumplings are heated, roll the dough evenly on the steamed dumplings with both hands, leaving a thin surface print on the steamed dumplings. After baking, uncover and make pancakes. This kind of pancake is thicker. The pancakes made by this method are loose, and it is difficult to control the thickness of the pancakes. The thickness is related to the thickness of the flour mill. The coarse surface is coarse and the fine surface is fine. This is rarely done now. After a pancake is removed from tobacco, it is often placed on the next cover pad, and then the pancakes are stacked one by one. Pancakes just taken out of tobacco are so soft that they can be folded into rectangles and stored in urns. After air drying, pancakes become thin and crisp. Because a lot of water is removed during heating, pancakes can be stored at room temperature for a long time. In the past, they were essential food for long trips.

Mechanical pancake

At present, some professional pancake factories use large mechanical or semi-mechanical tobacco seeds. Large mechanized drum, like the drum of large winch, burns flame inside the drum and heats the outside of the drum. The drum keeps rotating slowly, and the batter is spread evenly on the radius of the drum. With the rotation of the drum, a layer of batter with the same width as the drum is spread evenly. After the drum rotates for half a week, the batter spread on it will be cooked here, and the lid will be lifted. Such pancakes are very long, just like cloth rolled up for sale. This kind of pancake is not as delicious as the hand spread.

Semi-mechanized pancake

Semi-mechanized rotary, manual rotary and motor-driven. It's honeycomb coal. Now most people use this tobacco to spread pancakes. Other coextensive systems generally have a diameter of 150 cm.

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. Tobacco seeds should be used for four or five hours continuously, so be sure to stop to cool, or the pancakes will not spread. This is why no one explains it clearly, but it must be done. 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.

In order to make excellent pancakes recognized by the market, we must work hard on the selection of ingredients and workmanship. Take corn as an example. Not all varieties can be used. The best are oily "small grain yellow" and "small grain red". Millet must be spring grain, and summer grain (also called late grain) is short of chaff and firewood (dialect, meaning dry and tasteless). Special pancakes should also be mixed with white sesame (black sesame dyeing affects cake color) or refined soybean powder. Then there is the need for fine workmanship. Everyone can say "yes", but not everyone can do it. You must work hard and use your head. For example, crushing corn is not completed by grinding it into flour in an electric mill as usual, but also requires several processes. First, coarse crushing is carried out to separate the corn husk from the stalk, and then the "floating surface" (broken flour stalk) is screened out. After grinding raw materials into flour, we should also pay attention to "making trouble" How much boiling water and cold water should be mixed in proportion. Paste can't be ground by ordinary grinding method, but fine grinding is needed. Master the "temperature" and method of paste fermentation. The traditional method is natural fermentation, and the fermented paste is easy to spread, and the pancakes are not sticky and easy to store. The fly in the ointment is that this pancake tastes a little sour. Moreover, natural fermentation takes time, and it is difficult to master the "temperature" of fermentation because it needs fire heating in winter. Now using yeast to ferment, the advantage is not only that the paste is fermented quickly, but also that the pancakes made have no sour taste and taste sweet. In the past, pancakes were usually made by spreading the batter evenly on the frying pan with a pancake basket, and it was finished when it was cooked. Now they have added another process: scraping. That is, when the pancake is not cooked, use a "bamboo scraper" to quickly scrape and press it back and forth. Scraped pancakes are symmetrical, crystal clear and bright, and can be preserved for a longer time. Pancakes with a diameter of more than half a meter are less than half as thin on the scale, which shows how thin they are. Because "scraping pancakes" is particularly popular in the market, most of them are now "scraping".

Pancake guozi method

Materials:

Green bean powder 100g flour 100g water 250ml soy sauce, a little chopped green onion, a little egg fritters, kelp, shredded potatoes, pickles and lettuce.

Apply a thin layer of oil to the pan, pour a spoonful of batter into the pan, rotate the pan surface to make the batter flow evenly and paste all over the pan surface, then fry for half a minute with minimum fire, add an egg to break it up, sprinkle a little chopped green onion on the egg liquid, turn the egg liquid over after it solidifies slightly, brush it with a layer of big sauce, and then add pickles, kelp, shredded potatoes, pickles and fried dough sticks in turn, and roll it up.

Intimate suggestion:

1. The batter for making the crust is made of mung bean powder and flour. If there is no ready-made mung bean powder, you can grind mung beans into powder with a juicer. If there is too much mung bean powder, the dough will be easily broken, and the ratio of 1: 1 is more appropriate.

2. I have tried many times to spread the dough, and the final conclusion is: paste it in a cold pan, turn the pan surface to let the batter flow and shape, and then fry it with fire to spread out the perfect dough. It may not be ideal for the first time, but you will become proficient after two more attempts.

3. You can choose Korean hot sauce or domestic "June onion companion" for big sauce.

4. Don't fry shredded potatoes for too long. If fried, it will taste bad. Stir-fry until raw, and keep the crispy taste.

If the fritters are cold, you can bake them at the edge of the crust and put them on the crust. Baking will make fried dough sticks brittle.