Shandong pancakes originated from Mount Tai. Shandong pancakes are thin enough. They are made of whole grains. This is a common food-when you roll them with green onions or other vegetables, meat or delicious food, you can eat them with relish. Pu Songling specially wrote "Pancake Fu" for this purpose, which shows his deep affection for pancakes. At present, the origin of Taian pancakes can be traced back to the Song Dynasty. In xintai city City, Shandong Province, there is a very famous pancake town-Loude Town, which has the title of "the first pancake town in China". Every family here will make Shandong pancakes, which is a legend.

Shandong pancakes can be divided into sweet and sour flavor according to whether they are fermented or not. The pancake made by grinding corn (or millet) into paste and putting it in a barrel for natural fermentation has a slightly sour taste. Because it is rich in lactic acid bacteria, it is very beneficial to people with bad stomach. If you like to eat slightly sweet, choose new corn, grind it into paste and spread it immediately, so that the pancakes will be sweet. Traditional Shandong pancakes give people the feeling that they are delicious and hard to bite, just like eating thick paper, which is very tired to cheeks and teeth. In order to better adapt to the tastes of urbanites, a new Shandong pancake which is more suitable for the tastes of urbanites was made. There are health pancakes with corn as the main material, peanuts and walnuts as the auxiliary materials, instant pancakes with millet as the raw material, and vegetable pancakes and multidimensional pancakes with various patterns and varieties. Most importantly, they are easy to bite, chew and digest. Restaurants all over the country are chasing her to learn the latest tricks every day, and people who come to learn from them are in an endless stream. New Shandong pancakes are the inheritance and development of traditional Shandong pancakes.

Why are Shandong pancakes the best? First, the raw materials of pancakes are finely ground from coarse grains, neither pure flour and rice nor pure coarse grains. They are nutritious and easy for people to digest, because the raw materials for making pancakes all have skins and contain a lot of crude fiber, which is very helpful for digestion and is a good prescription for the worrying health status of urban residents. Secondly, pancakes save time and worry. The thin layer will be cooked in a short time, and the heating time will not be long after cooling, which is particularly energy-saving. It conforms to the rhythm of modern life and our awareness of environmental protection. Third, it is not easy to deteriorate after being stored for more than three months, because the water content is small and it is easy to dry; It is very convenient to eat, and you can match whatever you like. Because it is as thin as paper, you can roll all kinds of dishes on it and eat them with your hands. It is very unique, similar to hamburgers in western food. Finally, eating pancakes can exercise your teeth. Good teeth, good appetite, good appetite and strong body. How can there be so much food in the world?

The practice of Shandong pancake

Millet 1000g, soybean 100g.

1. Wash the millet and soybeans. First, 500 grams of millet is boiled to 70% maturity, then it is taken out, cooled, ground with another 500 grams of raw millet and soybeans, ground into rice paste with water, and put into a pot to make it slightly sour.

2. Heat the pancake batter (the heat should be slow and even), pour a spoonful of rice batter in the center of the batter with your left hand, push the rice batter clockwise as soon as possible with your right hand, and then push the scattered batter with a knife, which will take about 1 minute to cook. Scrape the edge of the pancake along the edge with a scraper, hold it in both hands, and add paper on the pancake, which is brown, soft and tender, slightly sour and slightly sweet.

[Edit this paragraph] Appendix

Zibo is represented by Boshan pancake. Residents in Boshan, Zichuan, southern Zhoucun and southern Zhangdian like to eat pancakes, including "red pancakes" and "white pancakes". "Red pancakes" are made of sorghum and "white pancakes" are made of corn or millet. The attached non-staple food is more irritating, and the dipping sauce of green onions and fried peppers with pickles have become the "heads" to match the pie. Sour pancakes in Boshan, sweet pancakes in Zhoucun, big pancakes in Xihe and so on.

Pancake is one of the staple foods in southwest Shandong, and it has long been loved by people. Add leek, Chinese cabbage, wax gourd, carrot and other vegetables to the pancake, then add whole pepper, pepper, cumin, vermicelli and other condiments, and put them in the pot to cook, which is a nutritious and delicious vegetable pancake. Most people on the list regard smoked tofu as a delicious food to drink and accompany meals.