有嚼劲的煎饼散发韭菜和盐渍樱花虾的香气。
与微酸爽口的酱汁完美搭配。
豆芽煎饼
烹调时间（20分钟）
材料（2人份）s
豆芽………1袋（约200克）
樱花虾………10克
白芝麻………1汤匙
面糊材料
[蛋………1颗
韭菜………半根（约50克）
鸡汤粉（颗粒）………1/3小匙
面粉………5汤匙
盐………少许
水………1/3 杯 ]
酱汁
[酱油与醋………各1/2汤匙
砂糖………1/3小匙
辣椒………少许]
面粉 麻油
作法
１ 豆芽用大量清水快速洗净，沥干水分。放入碗中，加入 1 汤匙面粉，均匀抹上豆芽。韭菜切1cm长，放入另一碗中，与其余面糊材料拌匀。准 备另一个小碗放入并搅拌调好的酱料。
2 煎锅中小火加热1汤匙麻油，将樱花虾和白芝麻铺满锅面。 均匀铺上豆芽，倒入步骤1的面糊。盖上锅盖煎2～3 分钟，拿开锅盖再煎 2～3 分
钟。煎饼变成金黄色时，翻面煎2～3分钟。
3 把煎饼放在砧板上，切成易入口的大小，蘸酱汁享用。 （每人份 285 卡，盐2.7 克）
Korean Pancake with Bean Sprouts
Cooking time : 20 minutes ▲
Ingredients(2 servings)
Bean sprouts – 1 bag (about 200 g)
Sakura shrimp – 10 g
White toasted sesame seeds – 1 tablespoons
Batter
Egg – 1
Chives – ½ bunch (about 50 g)
Chicken stock base (granular) – 1/3 teaspoon
Flour – 5 tablespoons
Salt – A small amount
Water – 1/3 cup
Sauce
Soy sauce, vinegar – ½ tablespoons each
Sugar – 1/3 teaspoon
Cayenne pepper powder A small amount Flour, sesame oil
Directions
1. Rinse the bean sprouts briefly in plenty of water, strain in a sieve, and drain the water well. Transfer to a bowl and coat evenly with 1 tablespoon of flour. Cut chives into pieces 1 cm long, place in a separate bowl, add the remaining batter ingredients, and mix well. In a small container, combine the ingredients for the sauce.
2. In a frying pan, heat 1 tablespoon of sesame oil on medium-low heat and spread the sakura shrimp and white toasted sesame seeds evenly over the surface. Spread the bean sprouts evenly on top, and pour in the batter from #1. Cover with a lid and cook for 2-3 minutes, then remove the lid and cook for another 2-3 minutes. Once the surface is browned, flip over using two spatulas and fry for 2-3 minutes.
3. Transfer to a cutting board and cut into easy-to-eat pieces. Transfer to serving dishes and dip in the sauce while eating.
(285 calories and 2.7 g sodium per serving)
