How to prepare the paste of the pancake fruit?

Ingredients: plain flour (60g), mung bean flour (60g), soybean flour (30g), water (350g), salt (a little).

Seasoning: Eggs (to taste) Fruits (to taste) Chopped green onion (to taste) Sesame seeds (to taste) Sweet noodle sauce (to taste) Sufu juice (to taste).

Kitchenware: Frying pans.

1. 60g of plain flour, 60g of mung bean flour, 30g of soybean flour, 350g of water, and a little salt.

<> three, stir well to become a slightly thick paste, and leave for half an hour.

Fourth, scoop two spoonfuls of batter into a pan, (pour oil into the pan in advance), spread it into a round sheet over low heat, beat an egg after forming, beat it and spread it evenly.

5. Sprinkle with chopped green onions, turn over and heat for a while until fragrant.

Six, a pancake is ready.

7. Turn over and smear with sauce and sprinkle with sesame seeds.

The pancake must not be white flour, because the pancake made with white flour will not only be sticky in the mouth, but also have a faint sour taste. Be sure to use mung bean noodles for noodles, the purer the better. The fruit (fritters or crisps) rolled in the pancakes must have been freshly fried on the same day, crispy and brownish.

Sprinkle on the pancakes with finely chopped chives.

Ingredients: mung bean flour, millet flour, cornmeal, white flour, fried dough sticks. Seasoning: five-spice powder, sweet noodle sauce, garlic chili sauce, chopped green onion.

Preparation: 1Make two tablespoons of batter, mung bean flour, millet flour and cornmeal, add a spoonful of white flour, a little five-spice powder (it would not be authentic without this), and mix it into a relatively thin batter, which is too thick and the crust will be very thick.

2.Do not stick to the pan to make it hot, rub a little oil on it, scoop a tablespoon of batter in the pot and spread it into a cake, almost formed, knock an egg on the cake, spread it out, sprinkle with chopped green onions, the egg is almost cooked, turn it over, put on the fritters, smear the sweet noodle sauce and hot sauce, the cake is stacked, and it is done.

Pancake Steamed Bun has a long history, classic and delicious Tianjin famous snack.

The four heads, hedge petals, long billets, rings, steamed buns, and sugar skins are all variations of the mallet steamed buns. The long billet is a fried bun with two ends glued and separated in the middle; The ring bun is a variety of two long billets that are put together and salted and fried in an oil pan. Steamed buns are fried and salty noodles thrown off by fried sticks and mallets.

Add sugar to the steamed noodles and fry them to make it a sugar crust. Four heads, composed of two long billets, divide the two ends into four heads. The petals of the hedge are like falling petals, like long blanks, but there are many thin strips, and the two ends are gathered together.

The mallet steamed bun is to melt the appropriate amount of salt, alkali and alum with water and mix the dough, knead it thoroughly and cook it well, and open it on the oil case (or noodle case).

strips, make raw billets, warm oil in the pan, fry out of the pan. According to the age of the use of food stamps, 2 for 50 days. Eat it with 100g flatbread rolls, and then drink a bowl of soy milk, which is amazing, and it is the most economical and distinctive Tianjin Wei breakfast supporting variety.

Tianjin people like to eat steamed buns early, and there is a well-known supporting food. This is the "pancake manzi" and "pancake manga". Mainly mung bean noodles, plus spices to make a paste, evenly spread on the hot bell, knock on the eggs, put the green onion, sprinkle a little coriander and sesame seeds, turn the pancakes over with a spatula, put the steamed buns smeared with sweet noodle sauce, fermented bean curd, or spicy sauce, roll up and eat, more flavor than hamburgers, such as changing the steamed buns to the steamed grate, its crispy fragrant characteristics are more prominent, now, spread the pancake steamed bun or the pancake steamed grate, knocking on the two eggs is already a common meal in the delicious.

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Hello dear to the world! I am Tongtong, a little expert in life in Lijian, and I am happy to answer for you! <>

Tongtong inquired for you to find out that the preparation method of the batter of the pancake fruit is: the flour in the pancake fruit batter needs 100g, 180g of water, and the following is the method of batter: 1. Add flour and water, stir clockwise evenly without lumps.

2. Add a pinch of salt and chicken essence.

3. Stir the flour, water, salt and chicken essence well.

4. Heat the oil in a frying pan and pour in the batter evenly when the medium temperature is high.

5. When the batter is closed and solidified from the outside to the inside, beat an egg, poke it with a spatula, evenly cover the batter, and sprinkle an appropriate amount of salt, so that the batter of the pancake fruit is completed. Basal fissure.

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The batter of the pancake fruit is prepared as follows:

1. Put flour and cold water in a bowl.

Beat vigorously with chopsticks in one direction to create a smooth, dry batter.

3.Cover with plastic wrap and let for at least 30 minutes.

The origin of the pancake fruit:

Pancake steamed buns are a famous snack in Tianjin. The people of Tianjin and Hebei regard it as an early day. It consists of mung bean flour pancakes, eggs, and steamed buns or crispy "steamed buns", served with noodle sauce, minced green onions, and chili sauce as condiments.

On July 27, 2021, the Tianjin Municipal Bureau of Human Resources and Social Security organized the Pancake Steamed Bun Branch of Tianjin Catering Industry Association to formulate the Tianjin Pancake Steamed Bun Production Special Vocational Ability Professional Standard.

When it comes to pancake buns, we can't fail to mention Shandong's pancakes, and it is Shandong's pancakes that have a delicious snack with strong Tianjin characteristics - pancake buns. Pancake buns have been around in Tianjin for more than 100 years. At first, it was just a large pancake roll with a fritter and green onions.

The pancakes are made with mung bean flour as the main ingredient and are made into a paste. Spread into pancakes, shaped like lotus leaves, thin and soft as paper, and then roll on crispy mallet dumplings (fritters) or steamed dumplings, smear with sauce, bean curd, sprinkle with chopped green onions, fold from the middle and serve, and then spread eggs on the pancakes. Shanxi also has pancake buns made from flour, and the method is the same.

Garlic spicy sauce Appropriate amount Sweet noodle sauce Appropriate amount Tomato sauce Appropriate amount of garlic Appropriate amount Onion Appropriate amount Coke 1 bottle (drink the rest by yourself) White sesame seeds (beautiful color) Appropriate amount of 7 nutmeg, 500 grams of fennel, 100 grams of star anise, 100 grams of cinnamon, 100 grams of bay leaves, 50 grams of cloves, 50 grams of angelica, 100 grams of Sichuan pepper, mix and grind into powder. In this way, use your own selected purple rice, mung beans, and millet, respectively, grind these three into noodles, and then match the noodles, and the noodles are such a white noodles, purple rice noodles, mung bean noodles, and millet noodles = 7:4:

2: 1, 7 catties of white flour with 4 catties of purple rice noodles with 2 catties of mung bean noodles with 1 catties of millet bowl add sweet noodle sauce and soybean paste, one to one is good, the oil that has just been fried **, must be on low heat, put the sweet noodle sauce and soybean paste into the pot, stir evenly, boil slowly over low heat, and keep stirring to prevent sticking to the bottom of the pot.

<> do not turn to the outside of the pan, the rake rod must be flat when scraping, and it must be noted that it is easy to leak when raising the dough. Also, the rake must be soaked in water, and when scraping, take it out and do not shake the water off. The length of the rake rod should be appropriate, you can try to take different lengths of your sesame paste directly did not let go, it not only tastes fragrant, ** is also fragrant, I generally buy the brand, a small bottle is 10 yuan, and it doesn't play a big role in putting it away, so I finally decided not to put it down.

300 grams of mung bean noodles, 80 grams of millet noodles, 80 grams of white noodles, 920 grams of water, the ratio of noodles and water is usually 1:2, but different flours absorb different water, this needs to be slowly debugged.

Sauce secret recipe: a bottle of tomato sauce, 2 bottles of sweet noodle sauce, a small half bottle of hoisin sauce, stir evenly together, add water over low heat, slowly boil, out of the sauce fragrance, add sugar, sesame pancake filling can be two options: fruit (fritters) and fruit caster (crispy).

Personally, I prefer the fruit grate because it tastes very crispy. In general, I will use a commercially available square wonton skin to cut a few knives in the middle.

I put an appropriate amount of white flour in the bowl and I put six spoonfuls. Note that the ratio of soybean flour, cornmeal, and flour is 1:4:

12. Then put in an appropriate amount of cornmeal, I put two spoonfuls here, and then put an appropriate amount of soybean flour, I put half a spoonful here. Add an appropriate amount of water, stir well, the ratio of water to flour is: 1.

Add an appropriate amount of salt and stir well. Brush the pan with oil, pour in the batter, spread it as round as possible, spread it into a thin layer, and fry until golden brown on both sides.

The batter of pancake fruit is a variety of grains together bean flour, white flour, millet flour, cornmeal, the batter is lived in a state that does not fall off immediately, spread on the pan, and use medium-low heat to bake, so that you can make a large and thin pancake.

The pancake bun has the original meat aroma of mung bean noodles, and then spread out with eggs, rolled fritters or thin crispy fried buns, plus strong smelly ingredients: chopped green onions, noodle sauce, soy bean curd sauce, and spicy sauce.

Method 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.

Tips.

1. In the process of spreading, the crust must be spread over low heat, otherwise the cake will be heated unevenly and the thickness will be inconsistent.

2. Be careful when turning the pancakes, and be sure to wait until one side is slightly yellow, otherwise it will be easy to break.

Prepare all-purpose flour, mung bean flour, soybean flour, five-spice powder (ratio 1:1:1: and an appropriate amount of lamb bone broth and a thinner batter.