Flowering branch 100 grams, 80 grams of kimchi, 20 grams of chives, 5 grams of minced garlic, burnt: 100 grams, 30 grams of glutinous rice flour, 130 ㏄, 10 grams of egg, 1/4 tsp. of salt, 1/4 tsp. of sugar

Practice

1. Flowering branch cleaned and cut into small slices; kimchi squeezed and cut into small segments; chives cleaned and cut into small segments, divided into the head and the tail, standby.

2. Heat a wok, add 1 tbsp of salad oil, sauté the minced garlic and the head of the leeks in recipe 1, then add the slices of the flower stalks in recipe 1 and quickly stir-fry them with all the seasonings until they are cooked through, then remove them from the wok and set aside.

3. Put gluten flour and glutinous rice flour into a container, add water and mix well, then add the egg and mix well, then let stand for about 15 minutes, then add the ingredients of method 2 and fry well, method 1 of the kimchi section, chives tail and mix well, that is, for the flower branch kimchi omelette, and set aside.

4. Take a flat bottom and heat it up, pour in a proper amount of salad oil, then add the kimchi char from Method 3 and fry it over low heat until both sides are golden brown and cooked through.