Cooking Steps

1. 

   Step1:Mix buckwheat flour with water, salt and baking powder to make it free of any lumps. Use a spoon to scoop the batter and pour it down in a straight line. Because it is too thick to spread on the frying pan. It will form many holes if it is too thin. This proportion is made by using one's own brain and hands after I read the recipe of kori cake written by douguo and a person from Taiwan who failed to drip blood for more than six cakes. Make sure to burn the pan over medium and large heat. Then rub the meat skin with thin oil. Turn off the heat to a minimum. Scoop out a large spoon of flour and pour it into the middle of the pot. This refers to the big spoon for cooking instead of the spoon for soup. At this time, the right-hand side of the pancake spreader should be ready. The process is very fast. It's too late. Put down the spoon to pour the batter. Take up the spoon and spread the batter round and wide. Do not leak the batter. The thickness should be even. Add some batter to the leaking seam to repair it. Don't wait for the batter to dry. Beat an egg. Crush the yolk with a spatula. Be careful not to let the liquid out more than the kori cake. Besides, the kori cake is too thick to roll up.

2. 

   Step2:And then put the cooked and sliced Thuringia sausage.

3. 

   Step3:Fold the edge of the cake squarely. Sprinkle the cheese slices and cut them into pieces. Put 1 teaspoon of red trend wine on one side and 1 pinch of cilantro leaves on the other side. The beautiful kori cake is finished. The key is that the buckwheat crust is extremely crispy; the stuffing is nutritious and delicious with the explosion pulp of Thuringia root and eggs. Red wine and green cauliflower on the outer filling cloth enrich the taste of several layers and colors.