"Ae-ho-bak-jeon" Zucchini Pancake/节瓜煎饼/애호박전 Vegetable
There are many kinds of Jeon available in Korea,such as kimchi jeon(김치전, made with kimchi), pajeon(파전,made with green onion),gamjajeon(감자전,made with potato), etc.
Today, I am going to use zucchini as main ingredient for making " Ae-ho-bak-jeon /애호박전".
在韩国有不同种类的煎饼，例如 ：泡菜煎饼，青葱煎饼，马铃薯煎饼等。 今天，我是采用节瓜为主要的材料来做“节瓜煎饼”。。。。
(This recipe is written in English & Chinese,中英对照食谱）
Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.
Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon is also served as an important food for jesasang (제사상, 祭祀床, ceremonial table setting for jesa, ancestor worship) and janchi (hangul: 잔치, feast, or festival). The jeon used for jesa is called gannap (hangul: 간납, hanja: 干納 or 肝納) or gannam (hangul: 간남, hanja: 肝南) which is made with beef liver, omasum, or fish along with vegetables and green onions on a skewer.
Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.
这是其中的一个牌子 ： 韩国国内的蟹条
1/2 of the zucchini
1/2 of the onion
carrot 40 g
1 chopped green pepper
crab meat 60 g ( optional )
pancake flour 60 g
frying flour 30 g
water 80 ml
a pinch of pepper
a pinch of salt
cooking oil for frying
1. Slice the zucchini ,onion and carrot into thin stripes.
2. Cut the long crab meat in 4 portions and use your hand to tear them into thin stripes.
3. Mix all the ingredients in a mixing bowl.
4. Heat a pan over medium heat and add cooking oil. Slowly drop the batter by spoonful in the frying flour before you place it on the fry pan.
5. Pan fry until golden brown on both sides.
6. Serve hot with vinegar soy sauce or tomato sauce.
40 g 红萝卜
1 tsp 青辣椒粒
60 g 蟹条肉
60 g 韩式煎饼粉或一般面粉
30 g 韩式炸粉或一般面粉
80 ml 水
6. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。
“I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.