韩式泡菜海鲜煎饼
材料
"泡菜 60g","虾子 3只","抽透 半只","熟绞肉 3050g","洋葱 3/4","蛋 1个","中筋面粉 1.5杯","地瓜粉 3大T","水 1.2杯","韭菜 适量","盐 少许","胡椒粉 少许","糖 少许","香油 少许",
做法
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1:虾子、抽透、韭菜和洋葱洗净，洋葱切细丁。泡菜挤出水份切成粗丁，韭菜切大段。虾子、抽透用热水烫熟切粗丁备用。粉类放入大碗中加入水和蛋搅拌均匀并调味。将所有材料都加入拌匀。
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2:起油锅锅热转中小火倒入一半的粉浆量并铲子将轻推平，煎到变金黄色翻面续煎到酥脆金黄色即可起锅切片
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3:煎饼要趁热热的吃才好吃，凉的就不脆了
