How to make multigrain pancake sauce, how to make multigrain pancakes

Ingredients: 2 eggs.

3 parts flour.

Soybean flour. 2 servings.

1 part cornmeal.

Sweet noodle sauce. 2 3 scoops.

Soybean paste. 1 scoop.

Bean paste. 1 3 scoops.

Mustard chopped.

Cooked sesame seeds to taste.

Lettuce 3 slices.

Chopped green onion to taste.

Multigrain pancake fruit (with fruit and pancake sauce recipe) is made first and noodles, white noodles.

Soybean noodles: Yellow noodles.

In a ratio of 3:2:1, let it sit as you would when you eat multigrain pancakes on the street.

Make a thin crispy again: take an egg with a little salt and noodles, divide into small portions, sprinkle flour and roll out into ultra-thin dough sheets, remove from the pan, heat the oil in the pan, and fry until golden brown on both sides.

Sauce: Soybean Sauce: Sweet Noodle Sauce: Bean Paste 3:2:1 Mix up.

If there is oil, pour some water and use a shovel to clean it up, and be careful of hot steam hurting your hands. Take the batter, the operation technique refers to the street, in short, scrape into thin slices, beat one or two eggs, scrape again and sprinkle with chopped green onions, sesame seeds, and mustard.

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Carefully shovel along the edges with a spatula, turn it over and spread the mixture.

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Top with lettuce and thin crisp.

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Circle it up and cut it against each other.

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You can eat it, I make two eggs, the cake is thicker, I like to eat thin, add an egg.

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Put less oil in the pot, add shredded green onion and ginger to the oil, stir-fry the fragrance, add the sweet syrup to the stir-fry until the fragrance comes out, and put it in a dish for later use.

Here's how to make the multigrain pancake sauce:

1. Mix three tablespoons of starch with an appropriate amount of water and stir well.

2. Grind the white sesame seeds into powder and set aside.

3. Pour the starch water prepared in advance into the pot and heat it slowly, then pour the starch juice and white sesame powder into the sweet noodle sauce and stir well and set aside.

4. Add an appropriate amount of sugar.

5. Thirteen spices and chicken essence can be added appropriately to improve the fragrance.

Multigrain pasta, pancakes, fruits.

Ingredients required: 320 grams of plain flour, 40 grams of cornmeal, 80 grams of multigrain flour, 550 grams of water.

Required side dishes: lettuce, dumpling wrapper, shallots, mustard, ham sausage, spicy strips, eggs, black sesame seeds.

Tools required: scraper, electric baking pan, pan.

Step 1 First of all, we make the batter part of the pancake fruit, mix the flour with the multigrain noodles and water, and the multigrain noodles I use here are mixed together with some grains such as black beans, sorghum, and black beans, and if not, it is best to use the same amount of mung bean noodles or soybean noodles instead.

Step 2: Stir with chopsticks first, and then stir with an egg pump for a while, stirring is a delicate, viscous and particle-free batter, and set aside for 20 minutes.

Step 3 This time of the noodles needs to make the pancake fruit in the thin crispy, here we directly use the dumpling skin to replace it, the dumpling skin two stacked together, roll out with the rolling dough, try to roll thinner, the thinner the better, so that the more crispy it will be fried, after rolling, you can see the fingers through the dumpling skin, but the force should be even and do not break the dumpling skin.

Step 4 heat the oil in the pot, wait until it is hot for six or seven, use clean and dry chopsticks to put it in the oil pan and there are dense small bubbles, the oil temperature is OK, the dumpling skin will float up immediately, turn it over, change it to medium and low heat and fry it until golden brown can control the oil and fish it out, so that the fried thin crispy is particularly crispy and delicious.

Step 5: Now it's time to eat, the skin is very strong, and there are a lot of side dishes inside, especially the crispy and spicy strips, which are really the soul of this pancake fruit, super delicious.

The practice of Shandong multigrain pancakes.

Ingredients: white flour, cornmeal, (the variety of grains is transferred with their own preferences, there are no special requirements for this) yellow sauce, chili oil, garlic hot sauce, shallots, coriander, egg seasoning; Salt.

Step 1: To make the batter, first put the ratio of white flour and cornmeal to one to too fine and set aside, beat the eggs in a bowl with chopsticks, then pour the two mixtures of flour into the basin and stir well, then slowly add cold water to make the batter until scooped up with a spoon can easily flow down.

Step 2: Fry thin crispy, this is the key to the deliciousness of pancakes, the previous pancakes were rolled fritters, but in Beijing they are rolled crispy, pancakes can be tender on the outside and crispy on the inside, with flour and eggs add water and form a dough.

Roll out the thinnest slices with a rolling pin, then cut them into square pieces with a knife, add oil to the pan and heat the dough sheets until they are bubbly and remove them.

Step 3: Heat the pan and brush the oil, quickly pour in the batter and scrape the batter with a scraper After the surface is set, knock an egg on the surface, sprinkle chopped shallots and coriander, quickly turn over and brush with garlic spicy sauce, cooked yellow sauce, chili oil, and finally add a thin crisp and roll it up.

How to make multigrain pancake sauce.

2 tablespoons of sesame paste, 3 tablespoons of soybean paste, 2 tablespoons of hoisin sauce, 3 tablespoons of oil.

2 tablespoons of bean paste. Thirteen spices to suit an appropriate amount (can be increased or decreased according to local taste). 1 tablespoon of keel incense. Flour to taste. Dark soy sauce, monosodium glutamate, chicken essence, a little sugar.

Add the flour and water to thicken and set aside, reduce the oil in the pot, add the bean paste and heat until the red oil comes out. Add 800 grams of water to boil, put the above ingredients into the pot and boil over low heat, add the prepared flour water, and boil again, (note to keep stirring, otherwise the bottom will be burned.) Cook until thick, turn off the heat.

1. Bean paste, peanut butter, soybean paste, chicken powder, thirteen spices, oil, peanut butter, soy sauce, hoisin sauce, starch, salt, sugar.

2. Prepare a pound of water, boil, take two spoonfuls of Pixian bean paste and chop it, and add it to the water.

3. Add two tablespoons of chicken powder, one tablespoon of thirteen spices, two tablespoons of hoisin sauce, one tablespoon of peanut butter, and two tablespoons of soybean paste.

4. Stir the above seasonings evenly, add the diluted starch after boiling, and add slowly until the sauce in the pot becomes paste.

1. Nali bean paste, peanut butter, soybean paste, chicken powder, thirteen spices, oil consumption, peanut butter, soy sauce, hoisin sauce, starch, salt, sugar.

2. Prepare a pound of water, boil, take two spoonfuls of Pixian bean paste and chop it, and add it to the water.

3. Add two spoons of chicken powder, one spoon of thirteen spices, two spoons of hoisin sauce, one spoon of peanut butter, and two spoons of soybean paste.

4. Stir the above seasonings evenly, add the diluted starch after boiling, and add slowly until the sauce in the pot becomes paste, if the color is not enough, you can use soy sauce to add color, and if the taste is too salty, you can add some sugar.

1. The recipe of multigrain pancake noodle sauce is: 2 catties of fresh red pepper, 1 catty of cooking oil, 1 catty of beef or large meat (lean meat), 3 taels of salt, 2 taels of sugar, 3 taels of ginger, 1 tael of pepper noodles, 5 taels of sweet noodle sauce, 3 taels of peanuts (crushed after frying), 2 taels of sesame seeds (crushed after frying).

2. The preparation of multigrain pancakes is as follows:

1) 20g of flour add yeast and a small amount of water to mix well to make a dough and let it rise;

2) Scoop a spoonful of batter on the preheated electric baking pan and scrape it open; When it is about to take shape, beat in the eggs and spread evenly;

3) Add the ham (cut in half) and floss the meat. and pickles in moderation;

4) Fold one-third of the dough and spread sweet pasta sauce or chili sauce in the folded position (depending on personal taste);

5) Add shredded potatoes, lettuce and thin crisp;

6) Fold the finished pancakes from both sides to the middle of the fold, then roll the pancakes, and a delicious Shandong multigrain pancake is ready.

Sweet noodle sauce is used.

Ingredients: 1 egg, appropriate amount of sweet paste, appropriate amount of pickles, appropriate amount of meat floss, appropriate amount of lettuce, 1 slice of shortbread, appropriate amount of multigrain flour, appropriate amount of chopped green onion.

1. Wash and soak wheat, sorghum, corn, millet, dried sweet potatoes and other raw materials, and then grind them into a paste.

2. Then take the multigrain batter onto the frying board, as shown in the figure below.

3. Use a shovel to flatten the batter, the same size as the frying board, and spread evenly, as shown in the figure below.

Fourth, then beat the eggs on the cake and spread it as evenly as possible, as shown in the figure below.

5. After the eggs are spread evenly, sprinkle with the prepared pickles, chopped green onions, and meat floss, as shown in the picture below.

6. Then fold the dough by one-third, as shown in the figure below.

7. Coat the fold of the dough with sweet noodle sauce as shown in the picture below.

8. Then add a piece of shortbread to the sweet noodle sauce, as shown in the picture below.

9. Add a slice of lettuce to the shortbread, then fold the dough from both sides and roll it up, as shown in the picture below.

10. Cut the rolled pancakes from the middle, stack them on top of each other, and the multigrain pancakes are ready.

The method of making crispy Shandong multigrain pancakes and the sauce method are as follows.

1.Prepare batter, white flour, corn flour, or millet flour, soybean flour, edible salt, water.

Preparation of batter. 500 grams of flour + 40 grams of soybean flour + 40 grams of corn flour. Mix well with chopsticks or rolling sticks, add an appropriate amount of water and edible salt and noodles, and do not add too much water at first, otherwise the prepared batter will be very thin and affect the pancakes.

The thickness of the batter can be determined according to the speed of the spread, if it spreads quickly, the batter can be adjusted to thicken, because the batter is thick, the water of the thick batter evaporates faster at the same time, and the faster the pancake spreads.

After the batter is ready, leave it for 30-40 minutes, stirring several times during the process of setting, so that all the gnocchi that have not dissolved will be stirred up.

2.Make the sauce. Fresh red pepper, 1 kg of cooking oil, 3 taels of salt, 2 taels of sugar, 3 taels of ginger, 1 tael of pepper noodles, 5 taels of sweet noodle sauce.

Method, heat the oil to eighty percent, then add the chopped chili peppers and seasonings and fry over low heat for half an hour, and finally put in the noodle sauce and stir monosodium glutamate.

3.Thin and crispy. There are two ways to make thin crispy, the first one is to make it yourself, 10 catties of noodles with 4 catties of water, put 100g of salt and 10g of alkali in the water, and let the noodles rest for 40 minutes after the noodles are reconciled, then roll them into a thin skin with a rolling pin, and then cut them into 10x8cm strips with a knife, and finally fry them in the oil to foam.

The second type goes directly to the dumpling wrapper, and you can buy it directly from the wonton wrapper shop.

4.Lettuce, pickles, shallots, ham sausages, etc., can be bought directly at the market.

5.Spread the pancakes with batter and put things like sauce and lettuce in them.

Note two things. 1.The ingredients of Shandong multigrain pancakes are not complicated, and the pancake sauce must be put in the freshness after work.

2.The pancake batter should not be too hard, otherwise the resulting pancake will be easy to crumble.

The recipe of multigrain pancake noodle sauce is: 2 catties of fresh red pepper, 1 catty of cooking oil, 1 catty of beef or large meat (lean meat), 3 taels of salt, 2 taels of sugar, 3 taels of ginger, 1 tael of Sichuan pepper Lu Lao noodles, 5 taels of sweet noodle sauce, 3 taels of peanuts (crushed after frying), 2 taels of sesame seeds (crushed after frying). 2. The preparation of multigrain pancakes is as follows:

1) 20g of flour add yeast and a small amount of water to mix well to make a dough and let it rise; 2) Scoop a spoonful of batter on the preheated electric baking pan and scrape it open; When it is about to take shape, beat in the eggs and spread evenly; 3) Add the ham (cut in half) and floss the meat. and pickles in moderation; 4) Fold one-third of the dough and spread sweet pasta sauce or chili sauce in the folded position (depending on personal taste); (5) Add shredded potatoes, raw hail vegetables and thin crisps; 6) Fold the finished pancakes from both sides to the middle of the fold, then roll the pancakes, and a delicious Shandong multigrain pancake is ready.

Main ingredients: Prepared material package (2 kg of fresh red pepper, 1 kg of cooking oil, 1 kg of beef or meat, 3 taels of salt, 2 taels of sugar

2 3 taels of ginger, 1 tael of peppercorn noodles, 5 taels of sweet noodle sauce, 3 taels of peanuts, 2 taels of sesame seeds) Steps: 1. Weigh the spices according to the recipe and then wrap them in gauze, and put the packet in after the water boils.

2. After the package is cooked, take out the package and pour in the prepared soy sauce.

3. Pour in the sugar and stir until completely melted, then pour in the adjusted batter (or starch paste).

4. Pour in the secret sesame paste and sprinkle with seasoning.

5. Stir well and remove from the pot.