Practice 1:

1, kimchi squeeze juice spare, kimchi chopped into minced

2, flour with milk (can make the texture of the pancakes spread out a little fluffier), eggs, kimchi juice kimchi, black pepper, sesame seeds, and pesto

Sauce stirred into a uniform paste, depending on the situation, if too thick then you can add a little more water.

3, pan with a little oil wipe, flour with a spoon to scoop in and spread into a round pan-fried on it.

4, you can eat with hot sauce, sweet sauce, ketchup, etc. taste better.

Practice 2:

1. chopped kimchi 2. flour into a container

3. pour into the cool water and stir well, the batter will be thicker than the soup, like ketchup degree can be

4. chopped kimchi into the batter, and pour in some kimchi juice, put some chicken seasoning mix

5. non-stick frying pan in a small amount of cooking oil, pour the adjusted kimchi batter. The kimchi batter, spread into a pancake-like, medium-low heat will be cooked on both sides, out of the pan a little cooled and cut into pieces can be eaten

Cooking Tips:

1, mix the batter when the kimchi juice should be poured together, so that the kimchi flavor is more intense.

2, because kimchi itself is salty, so there is no need to add salt to the batter.

3, this is the basic model of kimchi pancakes, in this based on the addition of a variety of materials, made of seafood kimchi pancakes, egg kimchi pancakes, etc., in short, the imagination is unlimited, free to play it.