Half onion, half carrot, half green pepper and ground beef.

[Practice] 1, diced pickles and onions, and shredded mushrooms, carrots and green peppers for later use;

2. Mix flour and corn starch, add water to make batter, add kimchi, minced onion and minced beef, stir vigorously in one direction, and season with salt and pepper;

3, put a small amount of salad oil in the pot, dig a spoonful of batter with a spoon, put it in the pot and spread it flat, sprinkle with shredded green pepper, shredded carrot and shredded carrot.

4. Use a small fire kang to make the batter into a cake. When the non-stick pan hardens, turn over and lie on the kang for a while.

Experience: 1, pickled vegetables are best preserved for a long time, and the sour taste is strong, so the pickled vegetable cakes made are more delicious.

2, the thickness of the batter depends on personal preferences. I like to be thinner, so the spread cakes are thinner.

3. When spreading the cake, you can use a spatula to press out the moisture in the cake, which is easier to cook. The cake will be brittle after a long time, and the taste of the cake will be soft after a short time, which can be adjusted according to personal preferences.

Go to the website and have a look. There are pictures:)