What is a pancake cone? Authentic Zhejiang Taizhou specialty: Cake cone
Content summary:Do you want to know what a cake cone is? This article is a specialized article that provides a detailed introduction to theZhejiang Taizhou specialty - the pancake tube. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about the pancake tube. The full text takes about 5 minutes to read, mainly including the basic introduction of the pancake tube and its nutritional value? What are the product features of the pancake tube? How did the history of the pancake maker come about? The method of making a pancake can, etc
Basic Introduction of Cake Eating Tube
Cake Eating Tube, also known as wheat fat and five tiger catching sheep, is a traditional Han snack unique to Taizhou City, Zhejiang Province, which is usually eaten on Loong Boat Festival. Belonging to Zhejiang cuisine, it has the characteristics of thin and tough dough and fresh and fragrant ingredients
Mix flour with water to make a paste, put it in a flat bottomed pan, and use a tool to evenly move the paste clockwise, spread it out, flatten it, and cook it. Take out the dough and lay it on top of fried vermicelli buns, then add various dishes such as duck egg shreds, bean sprouts, potatoes, sliced meat, onions, etc The pancake tube contains over a dozen types of dishes, made from animal ingredients and vegetables without bones or fish bones, sliced into thin strips and stir fried over high heat. These include stir fried onions with eels, stir fried garlic with pork liver, stir fried garlic with squid and egg shreds, cabbage, shredded water bamboo shoots, shredded cabbage, shredded potatoes, dried bean curd, and more. The dishes contain high-quality protein, vitamins, minerals, unsaturated fatty acids, and a large amount of dietary fiber, as well as stir fried noodles containing carbohydrates. Reasonable combination of meat and vegetables, comprehensive nutrition The pancake holder contains a variety of dishes with various flavors, generally fresh and salty Ingredients Flour, water, vermicelli, and various dishes (onions, bean sprouts, potatoes, pork, peas, dried tofu, etc.) Seasoning Edible oil, salt, monosodium glutamate, sugar, etc. Note: Different seasonings may vary for different dishes Operation Noodles: Mix wheat flour with water to make a gelatinous paste, which is called pulping. Add an appropriate amount of water and stir up and down continuously until the chopsticks are inserted in the middle without tipping over. Slowly add an appropriate amount of water to the slurry until it is just enough to submerge the slurry, which is called nourishing slurry. After 1-2 hours, this powder slurry can be used for spreading the dough. Noodles are usually spread on a specially made flat bottomed pan. First, use cooking oil to wipe the surface of the pan. Then, quickly pour some of the batter into a charcoal hot pan. Then, use a tool to evenly spread the batter clockwise and flatten it out. Within half a minute, the noodles are spread out Filling: The variety and fineness of the filling are determined by the economic conditions, dietary preferences, eating habits, and seasons of each household. Generally, there are shredded meat, mung bean sprouts, bean flour, artemisia, shredded egg, tofu, chives, oil soaked beans, green fava beans, eel shreds, celery, kelp, radish shreds, dried tofu, black fungus, and so on. Using these as raw materials, seven to eight or even fourteen to five types of dishes are cooked and placed on the table, and then the person eating them can freely choose and wrap them with dough Packaging: Spread the dough flat on the table, use chopsticks to pick up your favorite dishes and place them on the dough, then roll them into a cylindrical shape with a diameter of about 5 centimeters. The pancake holder requires skills, being too "thin" doesn't taste good, and being too "fat" can easily breakWhat are the product features of the pancake holder
How did the history of the pancake maker come about
Method of making a pancake can