How to make fried spring greens
I made naengi and Dooreup into fried food. It's a really savory and delicious fried food.
2 serving
Within 10 minutes
수카
Ingredients
  • edible shoots of a fatsia
    20g
  • Shepherd's purse
    50g
  • Cooking oil
  • glutinous rice flour
    2/3cup
  • glutinous rice flour
    2/3cup
  • Water
    70ml
  • brewed soy sauce
    1TS
  • Vinegar
    1TS
  • Water
    1TS
  • Sugar
    1ts
Cooking Steps
STEP 1/5
Cut the naengi into thick pieces by trimming the roots well. Cut off the stems with thorns from the dooreup, and cut the thick ones into the stems. I was supposed to fry mugwort together, but there was nothing clean about mugwort. If you have mugwort, it's good to fry 20g of mugwort together.
STEP 2/5
Add water to glutinous rice flour and dissolve it to make a batter. Frying clothes are better with ice water. Don't solve it too well. Just solve it roughly.
STEP 3/5
Dip the ingredients in the batter and take it out
STEP 4/5
After you put it on sticky rice powder
STEP 5/5
Fry crispy in oil preheated to 170 degrees. The point is to fry the surface in white. If you fry it for too long, it will turn brown, so be careful.
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