Quick Version Kimchi Cake
1.
The spicy cabbage was diced (shredded is also possible), this time I only used half of the inner leaf of the cabbage.
2.
Add an egg, a small amount of five-spice powder and chicken essence, and stir clockwise evenly. Basically, the salt can be left alone, and the saltiness of the spicy cabbage itself is basically sufficient.
3.
The next step is to put the right amount of flour into the stirred spicy cabbage. The ratio of spicy cabbage to flour can be referred to 1:3 or 1:4.
4.
The effect is shown in the figure after mixing evenly. The liquid of the egg itself is basically enough and good. Of course, if you put more noodles, you can consider adding a little water to prevent the noodles of the kimchi cake from drying out.
5.
Pour vegetable oil into the pan, pour in the prepared kimchi cake ingredients over medium-low heat, and fry until golden on both sides.
The whole process of making kimchi cakes does not exceed 10 minutes, which is more suitable for a poor appetite or a quick meal for office workers.
6.
The finished product is shown in the picture, and was given a new name-"Pizza" by my niece, who is about to be five years old during the Chinese New Year.
Tips:
The benefit of kimchi cakes is that it tastes sour and tastes more delicious. It can be used as a regular meal or as a snack every day. It is a food I can think of when I am hungry and I can eat it soon.
