Today, I'm going through the vegetable compartment in the refrigerator. Carrots, sweet potatoes, and potatoes are good for vegetables with low moisture. Onions have a lot of moisture, but when they're cooked, they taste good if you put them in because they're sweet. I recommend you to add spring greens together.
If you fry crown daisy, dooreup, and naengi with starch, it's crispy and delicious.
I'm going to add more fragrant water parsley today. If you don't have water parsley, perilla leaves are really good.

I think the hardest thing is getting ready. If you want to make crispy fried vegetables, you have to cut them as possible!
I want to have one because I can make it while looking at the feedPrepare a knife and chop it comfortably

Chop carrots and sweet potatoes with a knife, cut onions with a knife, and cut water parsley in moderation

Carbonated water or ice is good for dough.
It's crispy. Instead of water, carbonated water is really good. I didn't have carbonated water, so I put ice in it. (It's better to have less or no sugar
It looks thick at first, but as the ice melts, the dough fits well.

Today's main character is vegetables! So please add more vegetables than fried powder and dough. That way, it's crispy and you can lower your calories

Fry 180 to 190 twice.
When frying vegetables, it is important to take them off little by little with chopsticks, not with your hands or ladle. That way, vegetables don't clump together, and the oil goes in between and deepens

If you add a lot of dough at once, the temperature may drop and become soggy, so it's one way to fry it little by little.
Then, fry it again when the oil temperature rises again.
The temperature needs to be hot to lose oil and become crispy. Please put it in after raising it from the first temperature

I'm also preparing my best friend to accompany me while I'm frying.
Rice cake with cheese, fish cake, and spicy tteokbokki with sausage