STEP 1/8
It's good to have a uniform shape for zucchini pancakes, so take the uncomfortable-looking zucchini in the plastic pressure bag and cut it into 0.5cm thick pieces.
STEP 2/8
Spread the sliced pumpkin on a plate and sprinkle salt on it and marinate it for about 5-10 minutes. If you salt the zucchini, the color becomes clear, it is easy to fry, and the flavor improves because it is seasoned.
STEP 3/8
Prepare the sauce while the pumpkin is being pickled. Mix 1T of thick soy sauce, 1t of sugar, 1T of vinegar, minced garlic, minced green pepper, 1/2T of red pepper powder, sesame seeds, and sesame oil. A drop of vinegar also makes eggplant greens eaten in summer taste better.
STEP 4/8
When the pumpkin is watery, press lightly with a kitchen towel to remove the water.
STEP 5/8
In a heated pan, fry the pumpkins over medium heat so that they do not burn brown.
STEP 6/8
Put it on a kitchen towel to reduce fat and moisture.
STEP 7/8
Put it on a plate and sprinkle the sauce.
STEP 8/8
Pumpkin pancake is not a side dish, but pumpkin pancake is good as a side dish. The sweetness of the pumpkin is still alive, so everything becomes a delicious side dish.
Pumpkin is rich in potassium and beta-carotene, which helps protect vision and prevent aging.