Mi noodles pancake

[Guo Kui, Pancakes] are more common in individual food stalls and farmers in the market. With the different raw materials, the varieties produced are also different, which can be roughly divided into white-flour guokui, sorghum-flour pancake, rice-flour pancake and miscellaneous-flour pancake. Guo kui uses white flour, sorghum flour and miscellaneous flour as raw materials. The flour is poured into a basin, stirred into paste with clear water, then added with ingredients, and added with refined salt, cooking oil, chopped green onion or garlic for later use. Rice-flour pancake (that is, corn flour and millet flour are mixed): firstly, soak the Hosta in boiling water for 5 minutes, take out the purified water, grind it into powder on the mill, sieve it with a reed sieve, and grind the millet flour into flour and mix it together in the same way. Pour the rice flour into a pot, stir the flour into paste with rice soup, and ferment it in a warm place for half a day. At the same time, put some lye into the fermented rice flour and stir it evenly without sour taste. Method of making: put a small iron shovel on the fire, and make a small brush temporarily. When the shovel is hot, dip it in oil, and brush the surface of the shovel from the top to the periphery. Then scoop a spoonful of the stirred paste (also called the stubble) with a hand spoon, and pour it from the top until the periphery of the shovel is completely poured. Then use a hand shovel to pick out the pancakes and put them on the utensils. You can eat them. When eating, it is better to dip in vinegar and water.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)