Spicy Cabbage Pancake Shreds
1.
Put flour and cornmeal in a bowl, add a little salt, and beat in an egg
2.
Add appropriate amount of water to make a batter
3.
Pour oil in the pan
4.
Spread into the batter
5.
After molding, turn it over
6.
After making all the batter, exactly three cakes
7.
Shred and set aside
8.
Wash the bean sprouts and drain. Prepare kimchi, cucumber, cabbage, and shiitake mushrooms, shredded and set aside zucchini, green pepper, thinly sliced or small rings of chives, chopped
9.
After the pancakes are taken out, leave the oil in the bottom of the pan and add a little olive oil
10.
Add green onions and sauté
11.
Add green pepper rings, shredded shiitake mushrooms and zucchini slices
12.
Add bean sprouts, cucumbers, cabbage and other easy-cooking vegetables
13.
After cooking the vegetables, spread the cake shreds
14.
Add spicy cabbage, add a little cabbage juice, the taste is also excellent
15.
A spoonful of Korean hot sauce
16.
Finally, a little salt and sesame oil, stir-fry evenly.
Tips:
The amount of batter I made is exactly three loaves.
If you like thicker cakes, make the batter thicker.
