How to make soft pancakes?

1, 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, plus some spiced powder recommended by netizens) \x0d\ 2. Ingredients: onion, coriander (coriander), bean paste, sweet noodle paste, Chili paste \x0d\ 3. Ingredients: hemp leaves (you can also use fried dough sticks and loose seeds. (with a small fire) \x0d\ 5. Put a spoonful of batter and stir well in a pan. \x0d\ 6。 When the bread is ready, turn it over. (Don't burn the cake too hard) \x0d\ 7. Beat an egg and break the yolk. \x0d\ 8。 Sprinkle chopped green onion and coriander before the eggs are solidified. \x0d\ 9。 When the eggs are slightly solidified, turn the cake over. \x0d\ 10， 1 1， 12。 Wipe the side without eggs with sweet noodle sauce, bean paste and Chili sauce. \x0d\ 13。 Put hemp leaves or fried dough sticks in the middle. \x0d\ 14。 Wrap hemp leaves or fried dough sticks. \x0d\ 15, haha, after a busy day, I can finally eat steaming and delicious pancake fruit. \x0d\x0d\ raw materials for making pancakes \ x0d \ raw materials for making pancakes can be various grains, such as wheat, corn, sorghum, millet, dried sweet potatoes, etc. 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 and white. "Red pancake" is made of sorghum stand, and "white pancake" is made of corn stand \x0d\ grinding batter \x0d\ washing and soaking wheat, sorghum, corn, millet, dried sweet potato and other raw materials, and then grinding 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 large mill was pushed by animal power, and the small mill was pushed by human power. Now it is generally used by machine mill. \x0d\ spread pancakes \x0d\ "spread pancakes \" is generally used to make pancakes with good texture, such as pancakes made of raw materials such as wheat and millet. 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. \x0d\ rolling pancakes \x0d\ "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. Storage \x0d\ After a pancake is peeled off from a cigarette, 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.