High-quality Chinese food is completed with 1 zucchini. How to m
I made eggplant pancake after looking at Chef Lee Yeon-bok's recipe, and the sauce was delicious and the visual of the finished dish was cool, so I used the same recipe to make it into a zucchini. I should call it a zucchini pan-fried zucchini. I made the same sauce and recipe and changed the eggplant to zucchini. I cut it in half with one zucchini. If you want two zucchinis, double the sauce. Zucchini has a soft crunchiness, so it has a different charm from eggplant frying. Who do you like more, mom or dad? Do you like eggplant frying as you do? Do you like Korean pancakes? Then after thinking about it, zucchini? I feel like I'm going to do it? Both are delicious, but I personally like the texture of the zucchini pancake, so it felt a little more delicious. If you have eggplant, you can make eggplant pancake. If you have zucchini, you can make zucchini pancake. ^^
1 serving
Within 20 minutes
Tina소울푸드
Ingredients
  • Young squash
    1ea
  • Salt
    1little
  • corn starch
    2spoon
  • onion
    1/5ea
  • leek
    1/4ea
  • Cheongyang red pepper
    1ea
  • Paprika
    little
  • Carrot
    little
  • crushed garlic
    1spoon
  • Cooking oil
    3spoon
  • red pepper oil
    1spoon
  • red pepper oil
    1spoon
  • Cooking oil
    2spoon
  • Water
    100ml
  • brewed soy sauce
    1/2spoon
  • Sugar
    1/2spoon
  • Oyster sauce
    1/2spoon
  • cooking wine
    1spoon
  • the head of a team
    1/3spoon
  • potato starch
    1spoon
  • Water
    2spoon
Cooking Steps
STEP 1/13
Wash zucchini and cut lengthwise to 1-2mm thick.
STEP 2/13
Sprinkle a pinch of salt on the zucchini
STEP 3/13
Sprinkle plenty of starch powder on the zucchini and spread evenly.
STEP 4/13
Chop the onions, garlic, green onions, cheongyang peppers, and carrots finely.
STEP 5/13
Grease a heated frying pan with plenty of cooking oil and cook the zucchini until golden.
STEP 6/13
Place the roasted zucchini on a plate.
STEP 7/13
Add chili oil and oil and stir-fry garlic, green onions, and cheongyang peppers.
STEP 8/13
Add chili oil and stir-fry remaining onions, carrots, and paprika together.
STEP 9/13
Pour 100ml of water and stir well.
STEP 10/13
Add 1/2 teaspoon soy sauce, 1/2 teaspoon oyster sauce, 1/2 teaspoon sugar, 1 teaspoon cooking wine and 1/3 teaspoon tofu.
STEP 11/13
Bring the sauce to a boil.
STEP 12/13
Stir well, adding a spoonful of water starch, if the sauce is slightly boiled down and seasoned. Don't put all the water starch in from the beginning, but stir it to the desired concentration.
STEP 13/13
Sprinkle the boiled sauce over the zucchini.
- If there is no chili oil, stir-fry 3 spoons of cooking oil and 1 spoon of chili powder over low heat. - When adding water starch to the sauce, stir one spoon at a time and check the concentration.
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