By Kitchen Righteousness
<h2>Royalties</h2>
Half a fresh squid
Flower clams about 200 grams
2 crab sticks
Low flour 40 g
Corn starch 40 g
1 egg
Spicy cabbage kimchi with broth 100 g
1 scoop of fish sauce
Pepper 2 g
Sea salt 1 g
10 g shredded carrots
Leeks 20 g
20 g of water
Milk 20 g
Chives 50 g
<h2>Practice steps</h2>
1. Put the clams in salt water for 1-2 hours to spit sand. After washing, boil water and blanch the water, and pluck the meat.
2: Cut the crab stick and squid into small pieces and set aside.
3: Cut the leeks into large pieces and the carrots into thin strips. Mix all ingredients except chives.
4: Add seafood and stir well.
5, probably this yogurt paste-like consistency, not too thin.
6: Heat the pan and add a little more oil than the cooking dish, and the pancakes with more oil and onion will be more crispy
7: Pour 2/3 of the batter into the pot, then fold the washed chives into 2 pieces and spread on the batter. Then spread the saved 1/3 batter over the chives and fry over low heat.
8: Spread the remaining 1/3 batter over chives and fry over low heat.
9: Fry the bottom until crispy and turn over.
10: Fry on both sides until the crisp is crispy.
11. Paired with a bowl of Korean pumpkin paste, healthy and delicious.
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