Korean meat omelet

Korean meat omelet

Introduction:

"Omelette is a delicacy made by finely chopping beef or pork, mixing it with tofu and frying it into a round shape. The origin of the name "meat and egg cake" is that the dish is a round ball made of meat, and that it is about the same size as the previous copper coin. According to the traditional cookery book "unparalleled new style in North Korea: Li Zhi Fa", fried fish is an indispensable dish for almost all parties, including weddings, funerals, sacrifices, birthday banquets or large-scale banquets, and even dinner tables. Cake is an indispensable dish for all dinner tables. "

Production steps:

Step 1: wipe the blood with cotton cloth and finely chop the beef. Use cotton cloth to squeeze the tofu and crush it.

Step 2: mix beef and tofu together, add seasoning and sauce, stir (300g), and make round and flat balls of 4cm in diameter and about 0.5cm in thickness.

Step 3: break up the eggs. Dip the balls in flour and soak them in egg juice.

Step 4: spread cooking oil in a heated pan, add the meatballs and fry them in the front for 3 minutes over medium heat, then turn them over and fry them in the back for about 2 minutes. Serve with vinegar and soy sauce.

Materials required:

Beef: 200g

Tofu: 50g

Onion powder: 4.5g

Mashed garlic: 2.8g

Flour: 21g

Egg: 120g

Soy sauce: 18g

Salt: 1g

Sugar: 2G

Edible oil: 39G

Vinegar: 15g

Water: 15g

Note: if the beef and tofu are mixed several times to make it better, the surface of the meat and egg cake will be clean and smooth. When frying the omelet, you should spread the flour evenly, then dip in the egg juice and fry it, so as to absorb less oil and make the surface more smooth. 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