Korean mung bean pancake

Korean mung bean pancake

Introduction:

"Mung bean pancake is a delicious food made by grinding the pickled mung beans, mixing the meat, vegetables and pickles, and frying them in oil. Mung bean pancake is also called "the poor cake". This name comes from "a brief account of things" (1870), "one kind of saying is that the word" zhe "of Chinese pastry" pancake "is mistakenly translated into the word" scorpion "representing the poor, so this dish is called" the poor cake "; another kind of saying is that mung bean pancake was originally used to pad the stomach at sacrifice or banquet, and later for the poor In order to make the poor have a good appetite, it is called "the poor cake". Now because the price of mung bean is very expensive, it becomes a valuable dish. "

Production steps:

Step 1: soak the peeled mung beans in water for about 8 hours, wash them, and filter them with a sieve. The hot cabbage was squeezed with water and cut into 1cm long silk. After removing the hard part of the pickled fern, cut it into 2cm long sections and use seasoning sauce with pork stuffing. Remove the tail of mung bean sprouts and clean them.

Step 2: cut the green and red peppers about 1cm long and 0.2cm thick, then remove the seeds. Make vinegar and soy sauce. Put mung beans and water in the blender, grind for about 1 minute, and season with salt. Pour water into the pan and boil for about 20 minutes. When boiling, add mung bean sprouts and blanch for about 2 minutes (35g). Cut into 2 cm long pieces, stir with mung bean sprout sauce, and then stir with spicy cabbage, bracken and pork. (123g).

Step 3: put cooking oil into a heated pan, bring to a boil, make the ground mung beans into a ball with a diameter of 5-6 cm, and put seasoned vegetables and pork on the ball.

Step 4: put about 18G (1 tbsp) of ground mung bean on it, and then put green and red pepper on it. Fry it in the front for 4 minutes, turn it over and fry it in the back for 2 minutes. Serve with vinegar and soy sauce

Materials required:

Mung bean: 90g

Hot cabbage: 40g

Pork filling: 30g

Mung bean sprouts: 50g

Water: 710g

Pteridium aquilinum: 20g

Onion powder: 4.5g

Mashed garlic: 2.8g

Green pepper: 5g

Red pepper: 5g

Edible oil: 26G

Salt: 1g

Soy sauce: 18g

Pepper: 0.1g

Sesame oil: 2G

Vinegar: 15g

Note: when grinding mung beans, you can also put in japonica rice or glutinous rice. (mung bean pancake) you can also put all the ingredients together and stir them before frying. Mung bean pancakes can also be fried into larger pancakes with a diameter of more than 10 cm. 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: one hour

Taste: Maotai flavor