Korean squash pancake is an very simple and quick cuisine. Let's try it out.
Ingredients:
Korean Squash ................ 1 Pcs
Flour ................................. 3 Tbsp
Corn Starch ...................... 2 Tbsp
Water ................................ 1/4 Cup
Salt ................................... 1/4 tsp
Black Pepper ..................... 1/4 tsp
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By 我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Seasoning the Korean squash with a pinch of salt for 5 minutes.
2. Add the flour, corn starch, salt, pepper, Korean squash, water together and mix well.
3. Heat up a pan of oil. Add the batter and cook well until golden brown on the edges.
材料：-
櫛瓜(切幼條)........1個
麵粉......................3湯匙
粟粉......................2湯匙
水..........................1/4杯
鹽..........................1/4茶匙
胡椒粉..................1/4茶匙
做法：-
1. 下少許鹽與櫛瓜條拌勻，待5分鐘。
2. 將鹽、胡椒粉與麵粉、粟粉混合，然後與櫛瓜條拌勻，加入水拌勻成櫛瓜煎餅麵糊。
3. 熱油鍋下櫛瓜煎餅麵糊鋪平，煎至兩面金黃便可。
