Method for making pancake batter in Zaozhuang cuisine

Making method of Zaozhuang pancake batter;

Ingredients: 70kg of flour, 30kg (or not) of miscellaneous grains powder,1-2kg of foam source, 8-12kg of malt syrup, 0.3-0.5kg of salt and 70kg of warm water.

Operation technology: take 20-30 kilograms of flour, add 30 kilograms of 35-degree warm water and100g of yeast, and ferment 1-3 hours to obtain batter.

Dry-mix the remaining flour, miscellaneous grains powder and multi-source foam evenly, add batter, then add malt syrup, salt water and the remaining warm water to make batter, and let it stand for 20-30 minutes. Heat melon seeds (or Jin 'ao), rub some oil, pour in the batter, scrape with bamboo dragonflies and cook gently.

The ratio of flour, mung bean powder and corn flour is basically one to one.

Beat the noodles into a paste.

You should add water bit by bit during the slide. (Not too thick batter, flour, mung bean powder, corn flour)

Zaozhuang vegetable pancake practice additional:

Ingredients: onion, coriander (coriander), bean paste, sweet noodle paste, Chili sauce, hemp leaf (fried food such as fried dough sticks and loose seeds can also be used)

1 Put a little oil on the bottom of the pot with a napkin. (with a small fire)

2. Add a spoonful of batter and stir well in a pan.

3. When the cake is done, turn it over. Don't bake the cake too burnt.

4. Beat an egg and break the yolk.

5. Sprinkle chopped green onion and chopped coriander before the eggs are solidified.

6. After the eggs are slightly solidified, turn the cake over.

7. Wipe the side without eggs with sweet noodle sauce, bean paste and Chili sauce.

8. Put hemp leaves or fried dough sticks in the middle.

9. Wrap hemp leaves or fried dough sticks.