Manufacturing tool of Shandong five-grain pancake

The main tools for making pancakes are tobacco, grease, spoon, shovel and spade.

Hairpin: a disc made of pig iron, with a flat and smooth upper surface and a slightly convex center, supported by three legs below, with different sizes and shapes. The medium-sized hairpin is about 65cm； in diameter; Heat tobacco under fire and bake pancakes on it.

Oil wipe: commonly known as "oil pad, oil cloth", a square wipe sewn with cloth, or made of corn husk, impregnated with edible oil. Wipe the pancakes with oil before spreading them.

Spoon: Scoop the batter onto the nuts.

Bucket: Generally, it is made of bamboo, but also made of wooden boards with handles. Push the batter with your hands, so that it can be spread evenly on the batter. In some places, "naked" or "cracked" is used, which is similar to reed. The process of spreading batter with a shovel by hand is called "spreading".

Shovel: In some places in Shandong, it is called "grabbing pancakes", which is used to pick up the spread pancakes along the edge of tobacco leaves and uncover them.

raw materials

The raw materials for making pancakes can be various grains, such as wheat, corn, sorghum, millet, dried sweet potatoes and so on. Or they can be mixed at the same time. Before 1980, pancakes in Shandong were mainly made of dried sweet potatoes and corn. Pancakes made of dried sweet potatoes and sorghum are light brown, pancakes made of corn flour, millet flour and millet flour are light yellow, and pancakes made of rice flour and wheat flour are white. Pancakes in Zibo can be divided into red cakes and white cakes. "Red cakes" are made of sorghum and "white cakes" are made of corn.

Grinding batter

Raw materials such as wheat, sorghum, corn, millet and dried sweet potatoes are washed and soaked, and then ground into paste, commonly known as "pancake paste". In some places, one-third or half of the "clinker" (that is, 1989 cooked to mature raw materials) is added before grinding the batter, commonly known as "semi-cooked". The batter ground after "semi-baking" is easy to spread out, and the pancakes spread out are also soft and delicious. In some places, after the dried sweet potatoes are ground into flour, they should be soaked in water to leach out the black water in the sweet potato noodles. Traditionally, Shandong used a stone mill to grind the batter, the large mill was pushed by animal power, and the small mill was pushed by human power. Now it is generally used by machine mill. Usually, the batter is ground the night before, and the next morning, cigarettes, fires and pancakes are started.

Erect an axe

The process of erecting tobacco may be simple but complicated. Simple erection method can directly support cymbals with three bricks; The complicated way is to paste a stove with hard mud and blow it with bellows. When the tobacco is erected, you can make a fire. In rural areas, corn stalks or wheat stalks are generally used as firewood. Making a fire and spreading pancakes are often the cooperation of two people. After the tobacco is heated, you can spread or roll the pancakes.

Thin pancakes

"Spread system" is generally used to make pancakes with good texture, such as pancakes made of raw materials such as wheat and millet. Before spreading, oil is often applied to the seeds, which can not only remove impurities from the seeds, but also make the pancakes easily separated from the seeds. Scoop the batter onto the batter with a spoon, and spread the batter around with a shovel, thus pushing the batter away into pancakes. Then spread it repeatedly with a shovel to make the batter evenly distributed. Pancakes are cooked quickly, so you should grab the spread pancakes along the edge of hazelnuts with a shovel in time. The size of pancakes depends on the seeds, and the diameter is generally between half a meter and 80 cm. The amount of batter applied to seeds determines the thickness of pancakes, and people with high level can spread out thin pancakes. Pancakes are very technical and cooked.

Roll pancakes

"Rolling" is generally used to make pancakes with poor texture, mostly pancakes with dried sweet potatoes as raw materials. Roll out the dough of dried sweet potato flour or corn flour along the outer ring and bake until cooked. The pancakes made by this method are loose, and it is difficult to control the thickness of the pancakes.