Korean kimchi cake

spicy cabbage:70g medium gluten flour:100g glutinous rice flour:30g salt:moderate amount chicken essence:a few chili powder:1 spoon baking powder:half spoon water:moderate amount vegetable oil:moderate amount https://cp1.douguo.com/upload/caiku/9/b/1/yuan_9b09bc8cbd4ce871bd81120d83ac16d1.jpg

Korean kimchi cake

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Korean kimchi cake

Cooking Steps

  1. Step1:Chop the hot cabbag

  2. Step2:Take a large bowl. Pour 100g of medium gluten flour, 30g of glutinous rice flour, half teaspoon of baking powder, a little chicken essence and a proper amount of salt (the amount of salt depends on the saltiness of the pickle. If the pickle itself is very salty, it can be dispensed with. If the pickle is not very salty, it can be dispensed with a little. It can be dispensed with a lot). 1 teaspoon of chili powder (the amount of chili powder is adjusted according to the taste of each person. If you like to eat spicy, please add more. If you don't like spicy, please add less Or not

  3. Step3:Mix and slowly add some water (the water absorption of each flour is different, so the specific water quantity is not given here. Just add water and observe at the same time. The batter can reach a relatively thick state. It can't be too dry to form a group. It can't be too thin to form a liquid.)

  4. Step4:Then add the chopped cabbage to the batter

  5. Step5:Mix well to make pancake paste

  6. Step6:Pour a small amount of oil into a small frying pan with a flat bottom. Turn to a small heat when the heat reaches 70%

  7. Step7:Take a scoop of batter with a medium spoon and pour it into the pot. Spread the batter on the back of the scoop to form a round cake

  8. Step8:Fry one side for about one minute, then turn it over and fry the other side. Fry both sides until they are burnt. Repeat the operation for the remaining materials.

Cooking tips:1. The dry and thin degree of the batter determines the taste of the pickle cake. The batter that is too dry lacks fluidity. The batter that is spread out is not thin. The thinner the pickle cake is, the easier it is to fry it. The better it is. But the batter that is too thin has too much water. It is too soft to fry. The taste is not good. Therefore, it is the most important to master the dry and thin degree of the batter. It is the best to mix it into a thick, dry and moderate paste; 2 According to your preferences, you can also add a small amount of chopped shallots, garlic leaves, leeks, etc. to the batter. You can also add chopped red and green peppers. This is as you like. There are skills in making delicious dishes.

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How to cook Korean kimchi cake

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Korean kimchi cake recipes

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