The difference between fritters and pancakes and crispy pancakes, the difference between pancakes an

There is only one difference, that is, the pancakes are fried or crispy, and the pancakes in Shandong are generally fried dough sticks, while those in other places are thin crispy.

How to make pancake fruits:

1. Finely chop the chives and put the mung bean noodles and wheat flour in a large bowl.

2. After mixing the two evenly, add 180 grams of water in batches, and stir while adding water until it becomes a particle-free and uniform batter.

3. Heat the pot, pour in a little oil, and wipe the oil evenly with kitchen paper.

4. Spoon 1 4 amounts of batter into the pot.

5. Immediately rotate the pot body by hand to evenly spread the batter all over the pot surface.

6. Crack in one to two eggs.

7. Use a spatula to puncture the membrane of the egg yolk so that the egg yolk and egg white are mixed evenly and spread all over the cake surface.

8. When the egg liquid has not yet solidified, add chopped green onions.

9. Turn the cake over and continue to cook for about 1 minute.

11. The spread cake is still placed on the pot (iron plate).

12. Brush with sweet noodle sauce and chili sauce respectively.

13. Put in the fritters, and pay attention to tear the two fritters by hand before putting the fritters.

14. Roll the pancakes with a tool, sprinkle the raw onions according to the needs of the guests, spread the sweet noodle sauce and chili sauce again, and sprinkle a little sesame seeds.

16. Set and remove from the pot.

The authentic fritters are delicious while they are hot, and the fritters are hard when they are cold.

Thin and crispy, thin and crispy.

The difference is that fried pancakes refer to frying in a large amount of boiling oil. Pancakes, on the other hand, require only a small amount of oil to make and are not classified as fried foods.

There are currently two production methods. It is made by hand, using a tweezer, an oil rub, a spoon, a basket, and a spatula. Rub the oil on top of the pan with oil first, which not only removes the debris on the pan, but also makes it easy for the cooked pancakes to separate from the pan.

Scoop the batter onto the pan with a spoon and spread the batter along the pan with a basket to form a pancake.

Then apply it repeatedly with a basket to evenly distribute the batter. The pancakes are ready to cook quickly, so you need to use a spatula to pick up and remove them along the edge of the pan. The size of the pancakes varies depending on the pan and is generally between half a meter and 80 centimeters in diameter.

The thickness of the pancake is determined by the amount of batter spread on the pan, and a person with a high level can spread out a very thin pancake.

The fried cake noodles are crispy, soft in the mouth, and fried at home, which is convenient and healthy. Example: Crispy potato pancakes, sweet potatoes are steamed, peeled, and glutened, and churned into mashed potatoes.

Mashed potatoes and dry flour are mixed with an appropriate amount of water in a ratio of 1 to 1, and then they can be fried in the pot. The frying process is the same as that of ordinary fried oil cakes, and the softness and hardness of the dough are similar to that of ordinary fried oil cake dough.

For example, crispy potato pancakes, sweet potatoes are steamed, peeled and tendoned, and stirred into mashed potatoes. Mashed potatoes and dry flour are mixed with an appropriate amount of water in a ratio of 1 to 1, and then they can be fried in the pot. The frying process is the same as that of ordinary fried oil cakes, and the softness and hardness of the dough are similar to that of ordinary fried oil cake dough.

Recipe: 500g flour, 200g cornmeal, 10g salt, 10g thirteen spices, a dough sheeter.

1. Prepare a small dough sheeter, prepare 205 grams of flour, add an appropriate amount of salt and an appropriate amount of water and stir well. Use a dough sheeter to press into a very thin dough.

2. Cut the pressed dough into 20*10cm size dough sheets.

3. Cut a small hole in the middle of the dough with a knife and fry it in a 180-degree oil pan.

4. Medium heat, use a spoon to heat both sides of the cake until both sides are browned, and then you can remove it.

5. Put the fried crispy neatly into the basket, remember not to put it on the plate. In this way, his oil will not drip down, and it will cause a thin crispy but not crispy.

Tips: 1. The thinning and crispy noodles should not be soft but hard.

2. The tweezers should not be too thin, and must be more than 1cm thick.

Abstract 1: The dough should be kneaded and moistened.

Knead the dough for a while to allow the dough to come out and add a pinch of salt. And the dough sheet should be rolled out thinly, so that it will be easy to fry it.

2. The firepower should be even.

Fry the thin and crispy heat evenly, about 10 seconds, fry the front, and then the back. If the color has not been colored by 10 seconds, it is not enough firepower, and if it is pasted, it is too hot.

In addition, when the pancake is crispy, make a knife in the middle, because the fried dough sheet will expand under the action of high temperature, and a knife will not make the dough sheet expand too much.

Make the pancakes crispier conditions.

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1. The dough should be kneaded, moist and the good dough should be kneaded for a while to let the dough come out of the gluten, plus a little salt. And the dough sheet should be rolled out thinly, so that it will be easy to fry it. 2. The fire should be evenly fried, and the crispy fire should be even, about 10 seconds, fry the front, and then fry the reverse.

If the color has not been colored by 10 seconds, it is not enough firepower, and if it is pasted, it is too hot. In addition, when the pancake is crispy, make a knife in the middle, because the fried dough sheet will expand under the action of high temperature, and a knife will not make the dough sheet expand too much.

Step 1: The shopkeeper takes the small bowl, pours the ingredients in the small bowl into a small pot specially used to mix the ingredients, adds various seasonings and mixes evenly, if you don't eat spicy, you can tell the shopkeeper to avoid spicy.

Step 2: Take a pancake and place it on a special pan, which is a bit like the flat-bottomed iron plate that we commonly use to spread pancake fruit, which is heated all the time. This pancake is made in advance and is a little smaller than a pancake; The pancakes are round, and so are the pancakes, because the ** I shot outside the counter was blocked by the counter, so some of them couldn't be shot.

Step 3: Take an egg, knock it on the pancake, then use chopsticks to break it and spread it on the surface of the pancake, because the pan is always heating and the egg liquid is constantly shaping;

Step 4: Pour the shredded vegetables from the small pot into the egg mixture.

Step 5: Use chopsticks to spread out the shredded vegetables, and try to spread the thickness evenly;

Step 6: Take another pancake and cover it on the surface of the vegetables, at this time, there are two pancakes with eggs and vegetables in the middle of the pancakes, a bit like the vegetable bun in our hometown;

Step 7: Also take a wooden pot lid, press it on the pancake, this wooden pot lid looks very heavy, under its press, the bottom pan is heating again, which can make the vegetables and eggs sandwiched in the middle of the pancake evenly heated, and cook thoroughly as soon as possible;

Step 8: Press for about 2 minutes, the shopkeeper holds the surface with one hand wearing gloves, and the other hand holds a kitchen knife and inserts it from the bottom under the pancake, which is to turn the pancake;

Step 9: The surface of the pancake is browned, and you can smell the aroma of pasta and vegetables mixed with it; After turning over, the shopkeeper pressed it with a wooden lid and continued to burn it for about 2 minutes;

Step 10: The time is about the same, the vegetables in the pancake are fully cooked, and the shopkeeper will fold the finished vegetable pancake and cut it into two or four sections;

The store's knife looks sharp when cutting the pancakes, we cut them into four sections, which are a little smaller, and it is more convenient to hold and eat, but they can't be any smaller, and they should be scattered.

The cut vegetable pancakes are served on the table, the outside is charred and the inside is tender, the fragrance is overflowing, the inside is full of vegetables, and the pancakes on the outside have been baked, they are already very burnt, and they are fragrant and crispy when they bite into it.

Raw materials:

150 grams of flour, 20ml of cooking oil, 3ml of baking powder, 2ml of salt, and about 75ml of water.

Features: It's healthier to make your own at home - pancake crispy method. [

Operation: Baking powder and salt are put into the flour.

3. Pour in water.

4. Stir slightly.

5. Pour in cooking oil.

Knead well. Cover the kneaded dough with gauze and let it rise for about half an hour.

After waking up the dough, continue to knead for a while.

13. Roll out into large flakes and try to make them as thin as possible.

Cut into small pieces, each piece can also be rolled down with a rolling pin, and then thinner, and scratch a few knives on the surface at will.

16. Put an appropriate amount of oil in the pot.

17. Put the dough sheet into the pan and fry it crispy.

18. Fried thin crispy.

Tips: 1. You can put some baking soda, I didn't put it.

2. The amount of water can be adjusted appropriately.

3. The rolled dough sheet should be as thin as possible, so that it is crispy when fried, and it can be rolled out again after cutting into small pieces.

4. It doesn't matter what the shape and size are, anyway, you can eat it at home, and put a few more pieces when you put it in small pieces.

5. When frying, because of the baking powder, there will be bulging small bags.

The crispy inside the pancake fruit is dead noodles.

Skillfully made pancake fruit 1Take two spoonfuls of flour or bean flour, add cold boiled water and egg liquid and stir well to make it a thin paste, then add a little monosodium glutamate and five-spice powder, stir well. 2.

Put a non-stick pan or pan on the fire, sprinkle in sesame oil, and turn the pot to evenly distribute the sesame oil on the bottom of the pan. 3.When the oil is hot, pour the paste into the pan.

Take a square biscuit and spread the batter on the bottom of the pan in a thin slice. 4.When the egg is half-cooked, crack an egg, pour it on a thin slice and scrape it flat with a cookie.

5.When it is almost cooked, take a spatula and scoop it up from the edge and flip it over (at this time, you can add some sesame oil to prevent it from cooking.) Coat a layer of sweet noodle sauce on the top surface (choose according to personal taste, so you can put whatever flavor you like) and sprinkle with a little chopped green onion.

6.Put in half a fritter before cooking (you can put as much as you want.) As long as the cake is big enough, you can roll it up to make Tianjin-style snacks with all the color and flavor - pancake fruit.

Resources. Crispy skin in Tianjin called pot bier, hehe, this is a common name, in fact, and the practice of oil cake is almost the same, oil cake, you have eaten it, the pot is made with dead noodles, that is, unfermented noodles, add alum to the noodles, and good noodles, the surface of the noodles is coated with a small amount of oil, the noodles used are less than the oil cakes, because the noodles are less, a thin layer, put into the oil pan to fry, in order to be crispy.

Thin and crispy, it is best to eat freshly made and eaten in order to experience the crispy and burnt aroma!

Ingredients: 150 grams of flour, alkali grams, 3 grams of salt, appropriate amount of warm water 1 Melt the refined salt, alkaline noodles and warm water together, then pour in the flour and form a dough, and then knead it a few times and cover it with a damp cloth to wake up for a while. 2 After the dough is awakened, divide it into several pieces according to personal preference, brush with a layer of peanut oil, roll out the dough into a square dough (thinner than dumpling skin), and make many small cuts on the dough with the tip of a knife.

3 Peanut oil (do not use other oil, the tension of the surface of other oil is not as good as it) burn to eighty percent hot with a strong fire, lift the dough with both hands, first put it into the hot oil and dip it twice to facilitate the molding, and then put it in the oil, fry it until both sides are browned and take it out.

Prepare a small dough sheeter, prepare 205 grams of flour, add an appropriate amount of salt, cumin, sesame seeds and an appropriate amount of water and stir well. Use a dough sheeter to press into a very thin dough.

Cut the pressed dough into 20*10cm pieces.

Cut a small hole in the middle of the dough with a knife and fry it in a pan with oil at 180 degrees.

After both sides are browned, you can remove them.

Precautions: 1. You can put some baking soda.

2. The amount of water can be adjusted appropriately.

3. The rolled dough sheet should be as thin as possible. It's crispy when it's fried. After cutting into small pieces, you can roll them out again.

4. It doesn't matter if it's the shape or size. Anyway, eat it at home. If you put small pieces, put a few more pieces when you put them.

5. When frying, because of the baking powder. There will be small bulging bags.

1.To be on fire. The fire pancakes are cooked quickly, and they dry quickly and have a crispy texture!

2.The batter is thick. The thick batter has little moisture and cooks quickly when adding fire!

3.Thin. Because it is thin, it is crispy.

4.Add alkaline noodles. It is for this reason that the brittleness is fundamental!

These four conditions complement each other and are indispensable, if you want to spread out good pancakes! That's the top-secret method!

Let the pancakes have enough moisture to fry away.