How do I make pancakes?

Pancakes are widely eaten in Shandong Province, and there is a tradition of taking pancakes as the staple food in Tai 'an, Linyi and Zibo. Although Jiaodong also eats pancakes, they are mainly tortillas and cakes. In recent years, with the improvement of living standards, pancakes have gradually given way to rice and steamed bread in all parts of Shandong, especially in cities and towns. Pancakes are also staple foods in Suining, Pizhou, Suqian and Xinyi in northern Jiangsu. Hebei, Northeast China and other places also eat pancakes, which is generally consistent with Shandong. Some places in Fujian also eat pancakes, and the practice has changed. Hakkas also eat pancakes. ● Making Tools The main tools for making pancakes are hammers, oil brushes, spoons, shovels and shovels. Shuttlecock: Iron round plate with flat and smooth upper surface and slightly convex center, supported by three legs below, with different sizes and shapes. The medium-sized badminton is about 65 cm in diameter; Heat tobacco under fire and bake pancakes on it. Oil wipe: commonly known as "oil pad, oil cloth", it is a square wipe sewn with cloth and impregnated with edible oil. Wipe the pancakes with oil before spreading them. Spoon: Scoop the batter onto the nuts. Grille: a wooden board with a handle, which is held by hand to push the batter evenly on the tobacco. In some places, "naked" or "cracked" is used, which is similar to reed. The process of spreading batter with a shovel by hand is called "spreading". Shovel: In some places in Shandong, it is called "grabbing pancakes", which is used to pick up the spread pancakes along the edge of tobacco leaves and uncover them. ● Making raw materials The raw materials for making pancakes can be various grains, such as wheat, corn, sorghum, millet and dried sweet potatoes. Or they can be mixed at the same time. Before 1980, pancakes in Shandong were mainly made of dried sweet potatoes and corn. Pancakes made of dried sweet potatoes and sorghum are light brown, pancakes made of corn flour, millet flour and millet flour are light yellow, and pancakes made of rice flour and wheat flour are white. Pancakes in Zibo can be divided into red cakes and white cakes. "Red cakes" are made of sorghum and "white cakes" are made of corn. ● The production process currently has machine-made pancakes, but the taste of machine-made pancakes is not as good as that of handmade pancakes. 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 is to wash and soak raw materials such as wheat, sorghum, corn, millet and dried sweet potatoes, and then grind them 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. Traditionally, Shandong used a stone mill to grind the batter, the big mill was pushed by animal power, and the small mill was pushed by people. Nowadays, mechanical mills are widely used. Usually, the batter is ground the night before, and the next morning, cigarettes, fires and pancakes are started. The process of reconciliation may be simple or 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. Pancake stalls are generally used to make pancakes with good texture, such as pancakes with wheat, millet and other raw materials. 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. Scoop the batter onto the batter with a spoon, and spread the batter around with a shovel, thus pushing the batter away into pancakes. Then spread it repeatedly with a shovel to make the batter evenly distributed. Pancakes are cooked quickly, so you should grab the spread pancakes along the edge of hazelnuts with a shovel in time. 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 as raw materials. Roll out the dough of dried sweet potato flour or corn flour along the outer ring and bake until cooked. The pancakes made by this method are loose, and it is difficult to control the thickness of the pancakes. When a pancake is stored, the cut tobacco is often taken out and 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. ● Various Pancakes On the basis of the pancake making technology, people have changed many different pancakes. There are also some changes in Shandong: sour pancakes: the batter is fermented and sour, and the pancakes spread out taste sour and special. Persimmon pancakes: Before the pancakes are spread out and cooked, put peeled persimmons and spread them evenly; After baking, the pancakes are red and sweet. Crispy pancakes: Pancakes are cooled before they are crisp. Sugar-crisp pancake: Millet and sugar are ground into rice paste. 1989 When the pancake is ripe, it is uncovered, folded into a rectangle on a hammer and dried on the stove. Salted pancakes: In southwest Shandong, hot sauce is spread on the surface of pancakes and then folded into rectangles for storage. The practice of Fujian pancakes is different from that in the north: in the process of spreading pancakes, some materials, such as sauerkraut and eggs, should be added, and ketchup should be coated on the pancakes; Pancakes are eaten immediately after eating, unlike those that can be stored for a long time in the north. ● How to eat pancakes A widely circulated saying in Shandong diet is "Scallion Pancake Roll". Pancakes can be eaten rolled and dipped in sauce. Favorite dishes are raw onions, leeks and garlic moss. There is a way to eat in Yimeng Mountain area called "Slag Tofu". Slag tofu is a home-cooked dish in Yimeng mountain area: wash and chop cabbage leaves, radish tassels, wild vegetables and sweet potato seedlings, add bean powder and salt, and then stew with water. In Xi 'an, there is a way to roll dried tofu and crisp meat in pancakes, and then use sesame soup or fried Chili as seasoning. In the "Pancake Fu" written by Pu Songling, a writer in the Qing Dynasty, the author introduced the way to eat pancakes at that time: "Fat and semi-dangerous dolphin paste, rich chicken soup, leaving in the morning, full of thunder. Prepare a gourmet, or live with a big belly. Husband still has to cook when he is cold. Or smeared with goose fat, or fake paste, overlapped for three or five times, and baked into coke, with crisp and refreshing taste and far-reaching fragrance. There are even layers of folds, which are broken with a kitchen knife, and the vertical and horizontal calendars are chaotic, absolutely like cold scouring. Soup includes salted black beans, chopped peppers, boiling water in the pot and golden tapestry. " Some people think that this passage is about making pancakes and crispy rice. ● Pancake Pancake Box Pancake Fruit Rice is a derivative dish.

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