Name: Kimchi Cake
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g kimchi; 1/2 onion; 2 tablespoons Kimchi juice; 2 pcs egg; 60g Flour; 30g Glutinous rice flour; 60g water; Some Cooking oil; 1/2 tsp salt; a little Sugar

Kimchi Cake

by Huaer's gourmet kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Huaer likes to eat kimchi pancakes. Whenever she goes out for barbecue, Huaer must order a plate of kimchi pancakes. It feels like a snack full of egg flavor and spicy and crispy cabbage is a good appetizer. Put some in the kimchi pancakes. Sugar can improve freshness and taste good. After trying it a few times, I found that adding some chopped purple onion, the flavor is more spicy. Kimchi cakes are low in calories and rich in taste. They are an indispensable table snack in winter. Don’t forget, make sure to make it a few times~~

Kimchi Cake

1. When making kimchi cakes, the dryness of the batter determines the taste of kimchi cakes. Too dry batter is indeed fluid, so it is important to make it according to the appropriate ratio.

First, cut the onion and spicy cabbage into small cubes, not too finely chopped, but with grains, so that the taste will have a rich layered texture.

2. Beat two eggs in the egg beater, pour a little kimchi juice, add a spoonful of sugar, stir in one direction, then add chopped onions, and mix well.

3. Add 60 grams of water, then add flour and glutinous rice flour.

4. Then add chopped spicy cabbage and mix well. At this time, according to your taste, the spicy cabbage made by our own is already relatively salty, so no salt is added.