How to eat pancakes, how to make them delicious

Ingredients. 150g flour and 350g water

Salt: 3g, pepper leaves, or green cabbage leaves (if any), 10 slices, 5 slices, light soy sauce, 5g, vinegar, 10g

Sesame oil is lost, and pepper oil is lost.

The more chili oil, the better Garlic mash is optional.

The old godmother chooses.

How to make the pancake pattern.

1.Prepare all the ingredients, preferably with high-gluten flour.

2.Finely chop the pepper leaves or green cabbage leaves, if you use the green leaves, only the green leaves.

There is no way to omit this step.

3.Mix the flour, salt, water, and pepper leaves, stir in one direction, and pay attention to crush the flour lumps in the batter at any time.

The thickness of the batter is the key to determining whether the pancake is thin, gluten and light, pay attention to adjust the ratio of noodles and water until it is close to the ** state.

4.Heat the pan, brush with oil, scoop a spoonful of batter and pour in the middle.

5.Pick up the pan and wrap it around so that the batter fills the pan to form a thin layer of pancake embryos.

On medium heat, one side is fully cooked (about 1 minute and 30 seconds), use a spatula to reach under the pancake and slowly turn the other side over another half minute and 30 seconds, and then it is ready to cook.

6.Trick eating method 1:

Let the pancakes cool and roll them up, then rub them twice with the palms of your hands.

7.Very firm rolls, pick it up by hand and dip it in your favorite dipping sauce.

8.Trick eating method two:

Cut the rolled pancake roll into 2-3 cm pieces and thread them with a toothpick.

9.Trick eating method three:

The most traditional way to eat can be rolled into recipes all over the world, as long as you are happy!

1. Pancake method one. 100 grams of spinach, 1 egg, 1/2 cup of whole wheat flour (125ml), oil-free bone broth (use the soup boiled with pork stick bones to skim off the slick oil, and add soybeans, yams, etc. when boiling the soup, and the bone broth can also be replaced with water). Remove the roots of the spinach and clean it, blanch it in boiling water, remove and drain; Place the blanched spinach in a blender and blend into a spinach puree; Pour the spinach puree into a container, add flour and eggs and mix the batter with chopsticks; Then add the bone broth to make a thin batter, the bone broth should be added gradually, and the batter should be made thinner, so that the pancakes are softer.

Heat a frying pan without oil, turn to medium heat, pour a spoonful of batter into the pan, and turn over until both sides are slightly golden brown.

2. Pancake method two. Ingredients: 200 grams of zucchini, 50 grams of eggs, 100 grams of wheat flour, 5 grams of baking soda, 30 grams of vegetable oil, 3 grams of salt.

Wash and peel the zucchini and cut into thin strips; Put the zucchini shreds in a large bowl, add salt and mix well, and let stand for 10 minutes to allow the juice to seep out fully; Stir the flour, eggs and zucchini juice into a batter, add baking soda, stir well and set aside; Pour oil into a frying pan, bring to a warm temperature, pour in two tablespoons of stirred flour, turn to low heat and fry slowly; Cook on both sides for about 3 minutes, until golden brown.

3. Pancake method three. Ingredients: 200g flour, 3 eggs, chopped peppers, minced green onions.

Add three eggs and an appropriate amount of water to the flour and stir in one direction to beat into a slightly thin flour paste. Add chopped chili peppers and chopped green onions, stir well; Remove from heat, add a small amount of oil and heat the pan. Scoop up the stirred flour paste and pour it evenly into the pot, quickly pick up the pot and pour it in all directions, so that the flour paste forms a cake shape in the pan (a pan is more convenient.)

If you are using an ordinary frying pan, you should act quickly to spread the flour batter as much as possible, otherwise the thickness will be uneven). Fry for a few seconds, and when the bottom 3 sides of the cake are crispy and ready to be lifted, lift the cake with chopsticks and turn to the other side to fry. Fry for about seven or eight seconds on each side until golden brown, and you can get out of the pan.

4. When eating, spread barbecue sauce, tempeh sauce or tomato sauce according to your taste.

Pancake fruit

Ingredients: flour, eggs, fritters, green onions, dried radish, sauce.

Method:1Wash and chop the green onions, add an appropriate amount of water to the flour, and stir into a batter;

2.Spread a thin layer of batter in a pan and flatten;

3.**, beat the eggs before the batter is formed;

4.Spread the bottom of the spoon and sprinkle with chopped green onions;

5.On high heat, let the eggs fry until well cooked;

6.Flip and coat with sauce, add radish and fritters;

7.Roll up the pancakes and serve.

Carrot pancakes

Ingredients: batter, eggs, carrots, chopped green onions.

Method:1Mix the batter with cold water to form a paste and let it sit for a while;

2.Let the flour and water completely dissolve and then add the eggs and beat to disperse;

3.Shred the carrots, cut the green onions, add the flour and egg batter, add salt, chicken essence and white pepper and mix well;

4.Put oil in a hot pan, put two spoons of batter and flatten it, fry slowly over medium heat until 8 ripe, turn to high heat and fry until you like to crispy.

Leek egg pancakes

Ingredients: flour, eggs, leeks, salt, water.

Method:1Wash and chop the leeks and set aside;

2.Take an appropriate amount of flour, crack the eggs into the flour bowl, add an appropriate amount of salt;

3.Add an appropriate amount of water and stir into a smooth and uniform batter;

4.Put the chopped leeks into the batter and stir to combine;

5.Put a little oil in a pan and heat it;

6.Scoop a large spoonful of leek egg batter into the pot, then shake the pot to spread it on the bottom of the pot;

7.After one side is set, and after the pancake and pan are separated, quickly turn the pancake over and fry until the other side is cooked.

Hash browns

Ingredients: potatoes, shallots, paprika, black pepper, salt.

Method:1Shred the potatoes and cut the green onions;

2.Add chili powder, black pepper and salt and mix well;

3.Heat the pan with oil and put a small amount of shredded potatoes;

4.Fry slowly over low heat and flatten with a spatula;

5.Fry on one side, turn over, and sprinkle with chopped green onions.

Banana custard pancakes

Ingredients: eggs, bananas, flour, milk.

Method:1Peel and slice the banana;

2.Put the flour in a bowl, crack the eggs into the flour bowl, pour in the appropriate amount of milk, stir;

3.After heating the pan, brush with a layer of oil;

4.Pour the batter into the pan, quickly turn the pan, spread the batter on the bottom of the pan, and fry until golden brown on both sides.

Dried noodle pancakes

Ingredients: dried noodles, eggs, sesame oil, green peppers, cucumbers, bean paste, light soy sauce, salad oil.

Method:1To make the mixing, add two spoons of bean paste and a spoonful of light soy sauce, add three or five drops of sesame oil, and stir well; Home-cooked recipes.

2.Add minced green pepper and minced cucumber, boil the noodles until they are seven ripe, remove the salad oil, and stir well;

3.Heat the pan with oil, put the noodles and fry over low heat for two minutes;

4.Beat the eggs, pour them evenly into the pan, and fry over low heat until the bottom surface is crispy;

5.Brush the surface with oil, turn over and fry, and brush the surface with a layer of sauce;

6.Fold from the middle and fry for a minute or two;

7.Remove from the pan and cut into cubes.

Corn pancakes

Ingredients: cornmeal, water, corn oil, eggs, salt.

Materials: 1Mix eggs, water, oil and cornmeal, add a little salt and mix well;

2.Heat oil in a pan, add a teaspoon of batter and fry until lightly browned;

3.Turn over and fry the other side until lightly browned.

1. Arowana, 200 grams of high-gluten flour, 3 coriander, 1 handful of shallots, 200 grams of minced pork, 2 grams of sesame oil, 2 tablespoons of soy sauce, 2 grams of cumin powder, appropriate amount of cooking oil, 5 grams of salt.

2. Prepare celery or this good ingredient.

3. Put the flour in a large basin, add 2 grams of salt and a small amount of cooking oil, then slowly add warm water, stir while adding, stop adding water when you can knead the dough, and then pour the wet dough out of the board, apply a little cooking oil dough with both hands or sprinkle some dry flour on the board, knead the dough smooth, cover it with plastic wrap, and put it aside for a while.

4. Then adjust the filling, pour the minced meat into the basin, add soy sauce, salt, sesame oil, cumin powder and stir well, marinate for a while.

5. Wash the shallots and coriander, chop them separately, add them to the minced meat, mix well, and the filling is ready.

6. Divide the large dough into 8 dough pieces of uniform size, make a pie with two dough crusts, and make four large pancakes with 8 dough doughs.

7. Roll out the dough thinly and roll it into a thickness about the same thickness as the dumpling skin, and try to roll it out a little rounder.

8. Apply a layer of filling on the dough, leaving a little gap on the four sides, and it will be easy to stick when pinched.

9. Take another piece of dough, cover the meat filling, and pinch it tightly on all sides, because the dough pull is very good, you can use a rolling pin to gently press the filling evenly, and the shape will not be too quick to break the skin.

10. Heat the frying pan, pour in a small amount of cooking oil, when the oil temperature rises, put the pie into the pan, fry it over medium heat until it is set, and then adjust to low heat and fry until it is browned on both sides.

11. Take out the fried pie, use blotting paper to absorb the excess oil, and cut it into pieces and put it in a basin.

12. The heat of the pancakes should not be large, the surface is easy to fry on the high heat, and the filling is difficult to cook through, so medium and low heat are the best.

Method steps.

Set the batter. <>

Scrape the batter well.

Beat the eggs and shave well.

Put in the sausages. Top with other chopped green onions and greens, this place can be paired according to the taste of the locals.

Roll and spread with sauce.

Put on a thin crisp. <>

Once rolled, cut in the middle and fold in half.

1.Beat the eggs, stir well and set aside.

Wash the shallots, finely chop them and set aside.

Hello, here's how to make pancakes

2.Appropriate amount of flour, put it in a basin, add cool white boil and stir, stir into a paste, until the chopsticks are pulled out and will not stick too much batter. Pour in the spare egg mixture, pour in the spare chopped green onions, and stir in the salt and pepper to taste. Stir well and set aside.

3.Heat the pot, evaporate the water vapor in the pot, turn on medium heat, pour in a small amount of cooking oil, scoop a spoonful of stirred batter, spread out, fry until yellow, and turn over with a spatula. Fry until cooked on both sides.

How to make pancakes and steps:Ingredients: 2 eggs, 100 grams of flour, appropriate amount of pure milk, 1 shallot, 1 ham sausage, 2 grams of salt, 1 gram of white pepper.

Steps: 1. Prepare two eggs, 100 grams of flour, ham sausage, shallots, and pure milk.

2. Finely chop the ham sausage and shallots.

3. Knock two eggs into a basin and beat them, and add 100 grams of flour.

<>5. Put diced shallots and ham, add an appropriate amount of milk, stir into a smooth and delicate batter, the batter is in a flowing state, and then add salt and white pepper powder to taste.

6. Brush a little oil in the non-stick pan, pour in the sticky paste, turn the pan, and spread it into a round cake.

7. After one side solidifies, brush a little oil and turn it over (low heat throughout the whole process).

8. Wait for about 15 seconds and turn it over again, and the cake will be cooked.

9. It's very simple, the soft shallot, egg and milk soft cake is ready.

Introduction: Pancakes are a kind of pasta that every family eats, and the way to eat them can be freely determined according to their preferences. Pancakes were first a local snack in Linyi, Shandong, and now pancakes are found all over China because of their deliciousness and nutrition. Welcome to the reading!

There are now machines that can make pancakes, but machine-made pancakes don't taste as good as handmade pancakes. The traditional process of making pancakes by hand is very complex, including grinding the batter, setting up the pans, spreading or rolling, and storing. Here's an introduction to the traditional pancake making process in the countryside.

Tools: Spoons, oil wipes, scoops, baskets, shovels.

Ingredients: The ingredients used to make pancakes can be made from a variety of grains, such as wheat, corn, sorghum, millet, dried sweet potatoes, etc., or several ingredients can be mixed at the same time.

Grinding batter: Wheat, sorghum, corn, millet, dried sweet potatoes and other raw materials are washed, soaked, and then ground into a paste, commonly known as "pancake paste". In some places, before grinding the batter, a third or half of the "clinker" is mixed in, commonly known as "half", and the batter after the "half" is easy to spread, and the pancakes are soft and delicious.

Erecting the tweezers: The process of setting up the tweezers can be simple or complicated. Simple'The erection method can be directly supported by three bricks; The complicated method is to make a stove out of hard mud and blow air with a bellows. Once the pan is hot, it's time to spread or roll the pancakes.

Spread pancakes: "Spread" is generally used to make pancakes with a better texture, such as wheat, millet and other raw materials. Before spreading, rub the oil on top of the pan with oil, scoop the batter onto the pan with a spoon, and spread the batter around the pan with a basket, so that the batter is pushed into a pancake.

The pancakes made by the pancake method introduced above are the most delicious, because the pancakes are made of raw grains, and the bran is not removed, so they are nutritious, crispy and fluffy to eat, and rich in fiber, and easy to store and carry, which is a good food. Because eating pancakes requires a long time to chew, it can be used to strengthen the stomach, and it is a rare health food.

Pancakes are delicious and easy to make:

Prepare ingredients: 1 radish, 1 kg of flour, half a kg of minced meat, appropriate amount of peanut oil, appropriate amount of salt, 2 chopped green onions.

1. First use a machine or knife to cut the radish into shreds, (the radish can be a white radish or a carrot). Here I use white radish.

2. Then drain the water from the shredded white radish.

3. Then mix the shredded radish, the slightly fried minced meat and chopped green onion together and stir well.

4. Then add an appropriate amount of boiling water to the flour and knead it into a dough, and then wait for it to rise.

5. Then knead the proofed dough into a piece of round skin, and then put in the freshly made shredded radish filling, seal and wrap it.

6. Next, pour an appropriate amount of peanut oil into the pot, then turn on low heat and put in the finished pancakes, and fry them slowly. Stir-fry on both sides until golden brown before serving.