Celery Kimchi Pancake
Overview
Every weekend, my children spend more time at home. As a mother, I always want to do something fresh for my children to try. I went to the farm yesterday and picked a lot of vegetables. The celery I picked in particular is really tender green. The vegetables grown with organic fertilizer have a very original taste. The leaves of celery may taste better when used for cooking. Not great, but the pancakes made taste great, with a mouthful of fresh celery flavor, and the layers of kimchi, ham, and celery touch the tip of your tongue in waves. Friends who like celery and those who don’t like celery may wish to try it. Maybe you will have different feelings about the wonderful combination of a food~~
Tags
Ingredients
Steps
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Prepare high-gluten flour.
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Ingredients: eggs, celery leaves, ham slices, pickles (I bought packaged no-wash pickles)
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Beat eggs, pickle, ham slices and dice without washing. Wash, drain and chop celery leaves.
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Use a large bowl to scoop up the flour, add an appropriate amount of warm water and spread it with chopsticks until there are no dough lumps. When adding water, slowly add it until it becomes a paste that can catch the chopsticks. As shown in the picture~
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Pour down all the chopped ingredients, add a little salt, pepper, and a little chicken powder and mix well.
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Heat a small amount of oil in the bottom pan, turn to medium heat, stir the flour batter again for a while, scoop up the batter with a spoon and pour it into the pot, and the batter will naturally spread evenly.
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Turn to low heat, lift the handle of the pot and shake it back and forth a few times with your hands to allow the batter in the pot to heat evenly. Be patient at this time and fry until the batter on the surface is solidified and the dough on the bottom is golden brown.
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Turn over and fry the other side until brown
