Korean seafood scallion cake
Introduction:
"Seafood scallion cake is a kind of food that put a lot of scallions on the batter, then put shellfish, red clams, oysters, etc., and then put scattered eggs and thick batter. Seafood scallion cake is a combination of the tenderness of scallion and the light taste of seafood for appetizing
Production steps:
Step 1: wash the seafood lightly with salt water, drain the water (190g) with a sieve, cut it into 1cm wide pieces, season with salt and pepper and leave for about 10 minutes
Step 2: remove the seeds of green pepper and red pepper, cut them into 2cm long and 0.3cm wide strips, clean and clean the shallot, and cut them into 10cm long strips. (150g).
Step 3: put japonica rice flour into the flour, add salt and water and stir evenly. (270g) beat eggs and set aside. Make vinegar sauce. Put a little cooking oil in a pan and put the batter into half a teaspoon (930g) over medium heat. Spread shallots on the batter, and then place the prepared seafood and green peppers. After the red peppers, evenly put about half a teaspoon of batter, and sprinkle about 2 ~ 3 tablespoons of scattered eggs.
Step 4: fry in medium heat for about 5 minutes, wait for the bottom to be cooked, change the reverse side and cover the pan for about 3 minutes. (seafood onion cake) out of the pot, with vinegar sauce on the table.
Materials required:
Mussel meat: 100g
Shellfish: 70g
Oyster: 70g
Water: 1215g
Flour: 95g
Japonica rice flour: 30g
Egg: 60g
Shallot: 200g
Green pepper: 10g
Red pepper: 15g
Edible oil: 85g
Salt: 5g
Pepper: 0.3g
Vinegar: 15g
Soy sauce: 18g
Note: Donglai scallion cake, is in japonica rice flour or glutinous rice flour into small dry fish soup after kneading. (seafood scallion cake) 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: half an hour
Taste: Maotai flavor
Korean seafood scallion cake
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