Korean seafood scallion cake(han guo hai xian cong bing )

Korean seafood scallion cake

Introduction:

"Seafood scallion cake is a kind of food that put a lot of scallions on the batter, then put shellfish, red clams, oysters, etc., and then put scattered eggs and thick batter. Seafood scallion cake is a combination of the tenderness of scallion and the light taste of seafood for appetizing

Production steps:

Step 1: wash the seafood lightly with salt water, drain the water (190g) with a sieve, cut it into 1cm wide pieces, season with salt and pepper and leave for about 10 minutes

Step 2: remove the seeds of green pepper and red pepper, cut them into 2cm long and 0.3cm wide strips, clean and clean the shallot, and cut them into 10cm long strips. (150g).

Step 3: put japonica rice flour into the flour, add salt and water and stir evenly. (270g) beat eggs and set aside. Make vinegar sauce. Put a little cooking oil in a pan and put the batter into half a teaspoon (930g) over medium heat. Spread shallots on the batter, and then place the prepared seafood and green peppers. After the red peppers, evenly put about half a teaspoon of batter, and sprinkle about 2 ~ 3 tablespoons of scattered eggs.

Step 4: fry in medium heat for about 5 minutes, wait for the bottom to be cooked, change the reverse side and cover the pan for about 3 minutes. (seafood onion cake) out of the pot, with vinegar sauce on the table.

Materials required:

Mussel meat: 100g

Shellfish: 70g

Oyster: 70g

Water: 1215g

Flour: 95g

Japonica rice flour: 30g

Egg: 60g

Shallot: 200g

Green pepper: 10g

Red pepper: 15g

Edible oil: 85g

Salt: 5g

Pepper: 0.3g

Vinegar: 15g

Soy sauce: 18g

Note: Donglai scallion cake, is in japonica rice flour or glutinous rice flour into small dry fish soup after kneading. (seafood scallion cake) this is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Han Guo Hai Xian Cong Bing