Stir-fried spoon pizza is a home-style folk snack. The stir-fried spoon pancakes of Jizhou Jijin Kongyi Pigeon Restaurant originated from folk iron pot pancakes. It is a very simple pancake, but it requires some skills to bake it well. Only with rich experience, meticulous patience, and tacit cooperation can this simple snack become a classic.
The wok-spoon pancakes are famous for their thinness, and there are no other ingredients except oil and salt. All the effort is spent on kneading the dough, rolling out the pancakes, and pancakes. Use ordinary flour, usually add 6 taels of water to a pound of flour, and add 6 and a half taels of water to a pound of flour. Use warm water to knead the noodles in winter, and cold water to knead the noodles in summer. When making noodles, you should slowly add water, commonly known as "smashing noodles", then knead the dough into a ball, knead it evenly and repeatedly until the surface is smooth, and put it in a basin to bake the noodles for about 30 minutes. Baking pizza pays special attention to the softness and hardness of the noodles. If it is too soft, the texture will be sticky, and if it is too hard, it will taste tough. This is also one of the keys to whether the pizza can bulge when baking. Shape the dough, take it out, knead it for a while to make it soft and even, then knead it for another two or three minutes, roll it into a square piece, sprinkle with fine iodized salt, pour in sesame oil and peanut oil, lift the dough piece, dip the oil up and down, left and right, roll it into a roll, cut it into a cake of suitable size, pinch both ends of the cake tightly to prevent the oil and salt from flowing out, and then make a round cake in the palm of your hand. Place it on the chopping board and roll it slightly into a round shape, then start to roll the edges in circles without compacting the middle. This is the second key to determining whether the pancake will be bulging. Roll out the pancake into an 8-inch thin round pancake, place it on the lid, and when the temperature of the frying spoon reaches the right temperature, throw the pancake into the pan with skillful and neat movements. Simmer pancakes. If the fire is big, sprinkle a layer of crushed coal to knock down the fire. If the fire is small, use a hair dryer to blow it. The size of the fire is the third key to determining whether the pancake will bulge. There is no need to put oil on the bottom side. Just pour a circle of cooking oil around the edge of the pancake. Fry the bottom side until it is slightly hard. Flip it over and cook the other side. Sprinkle a layer of oil evenly on the top of the pancake. If you can grasp the three key points mentioned above, the pancake will slowly expand with the temperature in the pan. It rises and blows, like an "air toad". If you want to turn the pan at this time, you can't turn it because the bottom of the pan is round and the cake is also round. Wherever the pan is turned, the cake will follow. Fry until the surface is golden and the pancake is done with a frying spoon.
Source: Sina Blog - Ding Yiran
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