- Preparation time:8 ocloc'k
- Cooking time:17 minutes
We present the recipe for Chinese pancakes from Sergey Yugai, the brand chef of Moscow restaurants Chinese News, Wang & Kim and the chef of the Chinese team in the film “Kitchen. Last fight".
Mix the mung bean and sweet rice in a large bowl, rinse in cold water several times. Pour water and soak overnight (8 hours). Drain the water.
Prepare the sauce. Mix the soy sauce and vinegar in a small bowl to form a dipping sauce. Postpone.
Prepare the dough. Mix the rice mixture and mix with water (¾ cup), beat in a blender, and pass through a sieve.It should be a creamy mass.
Add kimchi, green onions, garlic, fern, soy sprouts, minced pork, egg, salt, ground black pepper, sesame oil to a mixture of rice and masha. Mix well.
Heat the pan on medium heat. Add 1-2 tablespoons of vegetable oil. Add about 1 cup of batter. Fry from two sides to light golden color and crisp for 2-3 minutes
Put the finished pancakes on a large plate. If desired, sprinkle with dry chili peppers.