Korean kimchi is not only delicious and refreshing, but also has a special aftertaste in the sour and spicy taste. It is rich in nutrients. Its main component is lactic acid bacteria. It is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as some amino acids needed by the human body. Stimulating ingredients such as pepper, onion, ginger, and garlic in kimchi can play a role in promoting the secretion of digestive enzymes.
The egg cake made with kimchi is not only fresh in color, but also very appetizing. Whether it is rice porridge or soy milk, it is very good.
Korean kimchi egg cake
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Korean kimchi egg cake
1
Prepare the materials. (Soak mushrooms in advance)
2
Cut kimchi and shiitake mushrooms into small dices respectively, place them in a bowl, and sprinkle with a few grains of salt.
3
Add flour and stir until a dry dish is made.
4
Beat in the eggs and stir well.
5
Finally, add the chopped green onions and mix well.
6
Turn the non-stick pan on low heat, brush with a thin layer of oil, and use a spoon to scoop the egg paste into the pan and fry it.
7
After frying the bottom, gently shake the pan and the cake will move. Turn over and fry until done.Korean kimchi egg cake Make Tips
Poetic Heart: 1: Kimchi itself has a salty taste, so the amount of salt should be reduced as appropriate, and the ones with light taste can not be added directly. 2: The egg paste of this cake should not be too thin. 3: You can also pour it directly into the pan, fry it into a large one, and then change the knife.