Korean fish pancakes(han guo xian yu jian bing )

Korean fish pancakes

Introduction:

"Fresh fish pancakes are prepared by frying the light white fish meat with flour and egg water. The fish that can be used to make fresh fish pancakes are Nibea, frozen minnow, snapper, Barracuda and other light white meat fish. Fresh fish pancakes can also be called "fried fish" or "fried fish" because they look like beautiful flowers. It can be seen from the contents recorded in the book "greeting Dujian rituals" and the ancient cooking book "boudoir is a prescription" that the cooking method of pancake was developed after 1600's

Production steps:

Step 1: clean and wash the white meat fish (frozen Taiyu), peel it and make it into preserved meat, then cut it into thin slices about 6cm horizontally and 5cm vertically with a thickness of about 0.5cm.

Step 2: sprinkle salt and white pepper on the prepared preserved fish, leave for about 10 minutes, then wipe the water vapor (240g).

Step 3: break up the eggs. Make vinegar and soy sauce. Dip the dried fish with flour and soak in the egg juice.

Step 4: spread cooking oil on the heated pan, add the dried white meat and fish, turn to medium heat, fry for 2 minutes on the front, then turn over and fry for about 2 minutes on the back. Serve with vinegar and soy sauce.

Materials required:

White meat fish: 300g (frozen Taiyu)

Flour: 21g

Egg: 120g

Edible oil: 26G

Water: 15g

Salt: 1g

White pepper: 0.3g

Vinegar and soy sauce: right amount

Soy sauce: 18g

Vinegar: 15g

Note: pancake, the fire is too big, easy to fry paste, fire is too small, it will absorb too much oil, egg skin is easy to fall off, resulting in poor texture, to use the fire fried golden. Other white meat fish such as Nibea, Hemibarbus, COD can also be cooked in the same way. (fresh fish pancakes) 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: three quarters of an hour

Taste: fish flavor

Chinese PinYin : Han Guo Xian Yu Jian Bing