Seafood pancakes are almost a must-have. It's really an insatiable and super delicious dish. The ingredients are close to the people and it's very satisfying to eat. The key point is that its ingredients can be all vegetables or both sea and land, and the changes of ingredients are very flexible.

To fry delicious and exact Korean seafood cakes, I think the most important thing is the proportion of starch paste. Personally, I like that the proportion of starch paste should not be too high, that is, the crust should not taste too much, as long as it can achieve the crisp function.

I found a production ratio, which is suitable for almost any pancake combination. I tried it several times and it was delicious. The combination of this Korean pancake powder is: water: medium gluten flour: corn flour =1:1:0.3. If you find it hard to remember, just remember that the ratio of medium flour to water is one to one, and the amount of corn flour is only one-third. In fact, it is not so harsh. It is very casual to measure it, and it will not be too bad.

However, we should pay special attention to the fact that the amount of paste still depends on the amount of ingredients.

For example, the seafood cake I fried this time probably used onions, shrimps, carrots, and some shallots, so the medium powder was caught casually in a measuring cup, with a spoonful of medium powder, a spoonful of boiling water, and a tablespoon of white powder (there is no corn flour at home). This is just a simple combination. When cooking, the proportion is adjusted at the same time, which is entirely the accumulation of sensory experience. Don't rely too much on utensils to cook it freely, but baking it.

Another delicious secret of seafood cake is dipping sauce.

The taste of dipping sauce depends on the change of the proportion of salty, sour and sweet. If you want something to stand out, increase the proportion of that sauce.

Simply explain with the dipping sauce of seafood cake and pepper chicken, the former should be salty, supplemented by acid and sweet; The pepper chicken sauce is sour, followed by salty and sweet. In addition, in order to avoid the salty feeling of adding only soy sauce, we should also use boiling water to reconcile and make the sauce taste softer.

Let me start with my dipping ratio, which is soy sauce: water: sugar: black vinegar = 2:1:1:1.Is this easy to remember? Anyway, it's a spoonful. Go and adjust it yourself. In addition, don't forget to add shallots, black sesame oil, garlic, Jiang Mo and Korean Chili powder (it looks red, but it's not spicy). As for whether or not to sprinkle sesame seeds, it's optional.

Combination of stuffing & pancake skills

Korean seafood pancakes, inevitably seafood is the protagonist, shrimp, smoked squid (sword-tip squid), fresh clams and fish fillets can be used. If you don't like seafood, you can also make Korean kimchi pancakes, and the combination of kimchi and ground pork or ground beef is also super delicious. If you want to eat vegetarian food, just open the refrigerator and mix the remaining baby cabbage, carrots, onions and mushrooms at will, and fry a baby cabbage pancake, which is also delicious and completely unlimited.

As for the pancake technique, just remember to spread the ingredients evenly and concentrate them on the bottom of the pan after the oil is hot, and then trim the edges into a circle with a spatula. In order to avoid burning, the fire can be cut to a medium fire (not a small fire), so don't be impatient. Be sure to wait until it is golden, and then turn over!