Fried pastry
By VicentaLakin
the traditional korean pastry is cooking pastry in a way that makes the face sticky, in the words of lanzhou, "no break!" and "no fire" feel. so kids who don't like the sticky taste of their shoes are trying my improved version, so don't worry about the taste of the pastry because the sauce wraps up the cake
Recipe Recommendations
- Water Mill Rice Cake a
- onion appropriate amount
- carrots appropriate amount
- cabbage appropriate amount
- white sesame appropriate amount
- Korean sweet spicy sauce two spoonfuls
- Pi County bean paste a spoonful
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Fried pastry
1
If it's an original piece of cake, you can ignore it
2
It's the key to the casserole, and it's a little oil in the pot, and when it's hot, it's in the casserole
3
Make both sides of the cake golden
4
There's a little oil in the pot. Hot oil
5
If you don't think it's spicy enough, then you can add a spoon of soybeans and a carrot
6
The carrots are made soft and they're baked and they're added to two spoons of Korean spicy sauce
7
If you add some soy sauce, it'll be fine
8
A little juice ~ white sesame mixed before you go out ~
9
They'll make good fried rice cakes because they're rough and the sauce and the sesame are all on them