1. Prepare the ingredients you need and set aside; (Kimchi is best placed in a larger container, so that it is convenient to stir the ingredients in the later steps)
2. Boil the cut enoki mushrooms, cabbage and bean sprouts in boiling water for 30-60 seconds, remove the excess water and squeeze it out for use;
3. Put the blanched vegetables into a large bowl of kimchi, add a tablespoon of Korean chili paste, and stir to taste;
4. Put the eggs into the flavorful dishes and stir well;
5. Mix the flour into the flavorful dishes and stir evenly;
6. Brush the non-stick pan with a thin layer of oil. After the pan is slightly warm, spread the appropriate amount of kimchi batter in the pan with a spoon, and fry it on the reverse side at the right time (remember that the batter should not be too thick, it should be about the thickness of the normal pie. , About 8 cm, if it is too thick, the inside of the cake will not be easy to cook)
7. About 5 minutes or so, one is fine, and friends can watch the pancake time as appropriate.
Tips:1. No water --- Because there is kimchi soup in kimchi, there is no need to add water when adding flour, and when preparing kimchi, the kimchi soup should not be too much, otherwise you need to continue to add flour to form kimchi Batter; 2. The cake should be thin --- when the pancake is made, the thickness of the cake should not exceed 8 cm.
