Chinese Food
No need to knead the noodles
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I don't know whether it's JIANGSHAO cake or not. Because grandma's generation all have Jiangsu accent. It sounds like these words. When I was a child, grandma used to burn this. The kitchen was full of the fragrance of hair. Inside, she put on the bean curd and fried eggs. The roar was fragrant^_ ^
Cooking ingredients
Cooking Steps
Step1:Add flour after the flour is boiled with water. Add water slowly to make a flowing batter. It should not be too thin or too thick. Quickly stir it up as shown in the figure.
Step2:Put the lid on and ferment. In winter I put it beside the heating and ferment all night.
Step3:Look. The next morning the effect is good.
Step4:A little baking soda and a little water. Pour into the batter and mix well.
Step5:Heat the pan, pour in a little oil, and spread it all over the bottom. Anti adhesio
Step6:Put the batter into the pot and turn it into a pancak
Step7:If you have good hair, there will be many small holes
Step8:Turn it over and burn it till it's golde
Cooking tips:No old noodle fat can be replaced by yeast noodles. But there must be no old noodle aroma. Oh, there are skills in making delicious dishes.
