Whitebait Kimchi Cake

Name: Whitebait Kimchi Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Flour; 20g Dried whitebait; 220g pickle; 2 tbsp oil; 2 cloves Garlic slices; 1 tbsp Cooking Wine; a little ginger

by Xianger Kitchen

4.7 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

4

Kimchi pie is one of my family’s favorites. This time, the kimchi is a bit salty, so I mix it with flour and enjoy the pancake. Add some whitebait to increase the nutrition and enhance the flavor.

Ingredients

250g Flour

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20g Dried Whitebait
220g Pickle
2 tbsp Oil

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2 cloves Garlic Slices
1 tbsp Cooking Wine

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a little Ginger

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Whitebait Kimchi Cake

1. Soak the whitebait in clean water and wash, prepare flour and kimchi

2. Prepare garlic slices, cooking wine and ginger slices

3. Chop the kimchi, pour garlic, ginger and cooking wine into the whitebait, mix well to remove the fishy

4. Pour the chopped kimchi into the flour and mix well, then add the whitebait and mix well

5. Not enough water, add a little water and mix well

6. Pour olive oil into the hot pot and heat for 5 minutes

7. Dip a little water on your hands to make the batter into a round cake shape (a little water on your hands will not stick to your hands)

8. Fry in the pan over medium heat until golden on both sides, then it can be out of the pan

9. Great

Tips:
1. My family likes crispy and fragrant, so the batter is a bit thicker. You can make the batter according to your family's preferences.
2. Fry on medium heat when frying.
3. The saltiness of kimchi is different. Our kimchi is added to the flour without adding any seasonings. The saltiness is just right.