#SquidCooking #MINA-Cooking #MINA-Cooking #MINA-Cooking Squid Bi
I used water parsley to make seasoned lamb, but the amount of water parsley was surprisingly large I put squid in the water parsley and made Korean pancakes. Just like Hong Kong-style oyster pancakes, not just flour To give a crunchy texture I mixed starch and flour. And I adjusted the concentration with carbonated water. I loved the crunchy taste of squid. Minari, there's nothing to say.
4 serving
Within 20 minutes
강철새잎
Ingredients
  • water parsley
    1/2pack
  • Dried squid
    400g
  • potato starch
    1/2cup
  • Flour
    1cup
  • sparkling water
  • Garlic herb salt
    1TS
Cooking Steps
STEP 1/7
Cut the water parsley into 5cm long pieces and prepare it.
STEP 2/7
Cut the frozen squid and put it in here. The squid was too long.
STEP 3/7
Add potato starch and flour and season with salt.
STEP 4/7
Add carbonated water little by little and mix well.
STEP 5/7
Grease a heated pan and stir-fry the water parsley squid pancake batter.
STEP 6/7
If it's golden brown, turn it over and fry it.
STEP 7/7
It's a crispy minari squid pancake. It was really delicious when squid was fried like it was grilled in oil. It's more delicious because it's crispy. If it's pancake, it's makgeolli. I liked the taste of the squid that was fried because it had starch powder and carbonated water in it was crispy.
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