How to make sun-patterned enoki mushroom pancake
It's crunchy and savory when you put enoki mushrooms on it. I made it on SNS. It's so pretty that I copied it. It's the same pancake, but it's new because it's different. It's not easy to chop red green pepper or paprika on top and mix it with eggs. It's not easy to look like the sun. It's underneath the egg The crunchy texture of enoki mushrooms is good, the savory texture of eggs and oil is good, and it's soft-boiled, so it's like an enoki mushroom omelet I think it will brighten the gloomy atmosphere during the rainy season
2 serving
Within 15 minutes
Tina소울푸드
Ingredients
  • enoki mushroom
    1pack
  • Eggs
    3ea
  • Paprika
    little
  • Paprika
    little
  • Cheongyang red pepper
  • a garlic stem
    1ea
  • Salt
    1ts
  • Cooking oil
    2spoon
Cooking Steps
STEP 1/9
Wipe the enoki mushroom once with a wet kitchen towel. When you wash it in water, it becomes more moist, so it feels like it's going to overflow when you fry it.
STEP 2/9
Cut the enoki mushroom root about 1/3 of it.
STEP 3/9
Finely chop paprika and cheongyang peppers.
STEP 4/9
Crack the eggs, add chopped paprika and cheongyang pepper, add salt, and mix well.
STEP 5/9
Please remove the enoki mushroom.
STEP 6/9
Turn off the heat and place enoki mushrooms in an oiled frying pan.
STEP 7/9
Spread it out in a large circle and shape it.
STEP 8/9
Turn on the heat and pour the beaten egg into a circle around the center when the frying pan is heated.
STEP 9/9
To preserve the color and shape, cover and cook the egg over medium-low heat without flipping.
- Wipe the enoki mushrooms gently with a wet kitchen towel. - While turning off the heat, shape the enoki mushroom in advance. - Pour the egg coat into the center to make the edge feel like a top mushroom.
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