Korean kimchi cake(han shi pao cai bing )

Korean kimchi cake

Introduction:

"Korean kimchi cake is really a special flavor. It may be less popular, sour and spicy. Unlike Sichuan kimchi, it is salty and fresh, but sour can stimulate the taste, spicy can warm the heart. It's a dish that can be tried and the sauce of pickled and spicy cabbage can be eliminated at the same time. Kill two birds with one stone! "

Production steps:

Step 1: prepare the materials (because there is extra Soup for pickled cabbage, adding the soup will be very tasty, and you don't need salt. If your pickles are not salty, you can add some salt in moderation)

Step 2: Chop pickles, but not too much, so as not to affect the taste

Step 3: beat an egg, add a little cooking wine, appropriate amount of flour (about 2 spoonfuls), clean and chop the green onion (of course, lazy people use scissors!! KK, watch your hand)

Step 4: stir, mix well (if dry, add some water), but I didn't add it!!

Step 5: pour a little mixed oil into the pan and heat the oil

Step 6: when the oil is hot, pour the batter into the pan over low heat, and fry it on one side, turning it over and frying on the other side

Materials required:

Korean hot cabbage: moderate

Flour: right amount

Egg: one

Cooking wine: a little

Scallion: right amount

Note: when the oil is very hot, the batter directly into the pot, may scorch quickly!! Suggest rookies, hot oil pot, leave the fire for a while, cool the pot, slowly pour the batter into the pot, smooth the cake!! Then put it on the fire, so the cake is round and beautiful!! Turn over, you can use a spatula cut into four, and then turn over!! Safe!!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Han Shi Pao Cai Bing