5 minutes: the most perfect mix of seafood and staple food-seafood and kimchi paste cake

Ingredients:

Korean kimchi, flour, shallots, eggs, sun, moon and shellfish, corn flour, carrots, corn and peas.

seasoning:

salt, oil, pepper and Shaoxing wine.

Practice:

1. Wash the scallops, take them out of the shell and pickle them with salt, pepper and Shaoxing wine.

2. Cut the kimchi into small pieces.

3. Chop chives and prepare other raw materials.

4. Add flour, corn flour and salt to the beaten egg liquid, stir it evenly and beat it into a paste for later use.

5. Put kimchi and other auxiliary materials into the mixed flour dough.

6. Stir gently and evenly for use.

7. Heat the pan and add the oil. You can also use a frying pan.

8. spoon the mixed batter into the cake pan.

9. Put the marinated scallops on the batter and sprinkle with shallots.

1. Fry on both sides.

Tips for pancakes:

1. If you like soft pancakes, you can add a little cooking oil to the batter.

2. It's easier to help the cake turn over with a plate-cover the cake with a plate of similar size, put the cake upside down on the plate, and then slide the cake into the pot to heat the other side.

3. Kimchi itself is very salty, so we should pay attention to adjusting the amount of salt.

It's very convenient to see illustrations (I can send them to you if you need them). You can try them. If you want others, you can contact me.

Please adopt them.

Thank you! !