How to make lotus root leek pancake using more savory and crispy
I often make jeon at home. There are various kinds of jeons, but they are savory and low in flour, so I put in lotus roots and fry them a lot. It's much better to grind raw lotus root than lotus root powder, so try making it. Should I say this is lotus root pancake or chives pancake. It's chives pancake with ground lotus roots, and it's chives for lotus root pancake, and anyway, it's lotus root chives pancake.
3 serving
Within 30 minutes
쌀코지일흔집밥
Ingredients
  • lotus root
    1ea
  • leek
    1/2pack
  • Mussels
    100g
  • Squid
    10g
  • Eggs
    1ea
Cooking Steps
STEP 1/4
The lotus root is ground. When you go to the blender, you need to add a little water and grind it, and when you go to the steel plate, you only need to use 100% lotus root. It's really delicious if you grind lotus roots on a grater and make them without water and flour. It's not easy to grind lotus roots on a steel plate. If you're making a gluten-free pancake, grind lotus roots on a steel plate and use it!
STEP 2/4
When the lotus root is ground in a blender, add pancake powder to make a thick dough.
STEP 3/4
Cut chives, mussels, and squid into appropriate sizes, and beat 1 egg.
STEP 4/4
If the pan is warm, add plenty of oil and bake.
When grinding lotus roots, the less water is added, the less pancake powder can be added, which doubles the savory taste.
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