Korean seafood onions
By VicentaLakin
It's a seafood onion cake, which actually uses only one kind of seafood, but because it's full, it's really good, it tastes so good, it's very good, it's very good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good
Recipe Recommendations
- base shrimp 500G
- low-gluten flour 60g
- qingshui 100g
- shallots a small handful
- red pepper two
- Earth eggs two
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Korean seafood onions
1
It's okay to be ready for live prawns, or frozen prawns
2
(a) Cycrete prawns to peel out shrimp shells, draw shrimp wires, wash, cut tritium, appropriate amounts of pepper powder, a little wine and salt
3
Onions wash, cut, pepper wash, slash
4
(b) 60g low powder (also with ordinary flour) with 100 g of clean water and an appropriate quantity of salt, mixed into even fine paste
5
(b) Two earth eggs (two so small and one so small) with a little salt mix
6
(a) Not to stick the pot on fire, to pour into a thin layer of cooking oil, to heat up a little bit, and then to put onions in and fry the little fire
7
(b) Rolling pasta
8
The shrimp is evenly placed on the paste
9
Put the egg fluid on
10
Put red pepper on the eggs
11
If one is cooked, the other will be cooked
12
A little cooling out of the seafood cake for slices
13
They can be served on the basis of personal preferences, and individuals find the original taste the bestKorean seafood onions Make Tips
one, flour should not be used too much, cakes should not taste too thick; two, pasta must not add any more water; water use is critical, and the proportion of 60g flour 100g is recommended; and seafood, such as squid, clams, can also taste more hierarchically based on personal preferences