The recipe for Korean style seafood scallion pancake

Health benefits

Squid: dispelling wind and dampness, diuresis, and promoting lymphatic circulation

Eggs: Nourishing Blood

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Moderate amount of scallions

Shrimp 50g

50g clam meat

Squid 50g

50g scallop meat

70g flour

2 eggs

About 10g each for green and red peppers

Salt in moderation

Moderate amount of pepper powder

The recipe for Korean style seafood scallion pancake

1. Prepare materials.

Cut the scallions into approximately 15cm sections, and adjust the length according to the size of the cake you want to make.

Wash the seafood separately with salt, rinse with running water, and drain the water. Marinate with an appropriate amount of cooking wine and pepper powder for 10 minutes.

Slice green and red chili peppers diagonally.

spare.

2. Take an appropriate amount of dry flour and evenly spread it on the scallions. It is best to pinch a few times with your hands to let the flour cover the surface.

3. Add half a teaspoon of salt to the flour and mix in an appropriate amount of water until it becomes a paste.

4. Heat the oil from the pot.

Heat up the pot and add vegetable oil. Cover the bottom of the pot with enough oil.

5. Heat the oil to low heat and pour in the batter, covering the bottom of the pot.

Shake the pot occasionally to prevent it from sticking to the bottom.

6. While the batter hasn't solidified, spread in a layer of scallion slices.

7. Sprinkle various seafood meats and gently press.

8. Pour in the remaining batter.

9. Sprinkle with green and red peppers.

10. Add half a teaspoon of salt and beat the eggs.

The bottom of the cake solidifies, the edges of the cake turn golden, pour egg mixture.

11. Once the egg has solidified, flip it over and fry for about one minute.

12. Flip over and fry briefly, then turn off the heat.

13. Take out the cut pieces and put them on a plate.

14. The edge of the cake is crispy, with a rich aroma of scallions, and the seafood is chewy and chewy.

Without saying much, eat while it's hot.

Tips

1. The types of seafood are not fixed. Shellfish like seafood meat and octopuses that are chewy and easy to cook are all acceptable.

2. Seafood is cleaner when washed with salt. The bottom flavor has already been added during the washing process, so there is no need to add salt separately.

3. The use of dry flour to coat the surface of scallions is to prevent water from seeping out during the frying process and detachment from the batter.

4. Green and red peppers should be added according to their respective tastes. Friends who do not like spicy food and those who prefer small pots can choose not to add them. For visual effects, sprinkle some brightly colored vegetables such as scallions, carrots, and bell peppers instead.

Wishing you all a pleasant meal.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4615.html