KR20130026348A

KR20130026348A - Potato bean pan cake

Info

Publication number: KR20130026348A
Application number: KR1020110090152A
Authority: KR
Inventors: 현남식
Original assignee: 현남식
Priority date: 2011-09-05
Filing date: 2011-09-05
Publication date: 2013-03-13

Abstract

PURPOSE: A cooking method of Korean traditional pancake using potatoes is provided to use potatoes with mung beans with decreased crop yield when cooking the pancake. CONSTITUTION: A producing method of Korean traditional pancake using potatoes comprises the following steps: mixing 70% of ground potatoes, 15% of water-soaked and ground mung beans, and 13% of ground pork with 2% of salt; inserting small amount of cooking oil into a frying pan, and pouring one scoopful of mixture into the pan; and heating the frying pan while flipping the cooked mixture four times.

Description

Potato bean pancake production method {Potato bean pan cake}

Bindae Tteok is a traditional Korean food that is common among the common people. The main raw material of mung bean cake is mung bean, and recently, the production of mung bean has disappeared due to the sharp decrease in the production of mung bean, so it was developed to continue the unique taste of mung bean rice cake.

After washing the potatoes thoroughly to remove the peels, clean the finely divided potatoes (hereinafter referred to as potatoes) and mung beans with clean grinder, soak them in water and swell them. Pork consists of 70% raw meat, 27% garlic, 2% garlic, 1% ginger and finely pulverized with a grinder (hereinafter referred to as pork). 70% potato, 15% green beans, 13% pork, salt It is a method of manufacturing potato bedbagchi by mixing in the ratio of 2% (ratio is a weight).

As a means of suppressing the disappearance of the taste of mung bean cake due to the sudden decrease in the production of mung bean, when potato is used as a raw material by using potato as a substitute for mung bean, the taste of potato, mung bean, and pork goes well together, leading to the unique taste of mung bean rice cake. Is the point.

Potatoes, green beans, and pork are watery, so the ingredients are mixed without adding water (hereinafter referred to as ingredients), a small amount of cooking oil is added to the frying pan, and 1 scoop of ingredients is heated in a frying pan and turned over four times, resulting in potato bedbug cake. Is the point.

The taste of potato mungdeokdeok is that you can taste the smell of Korea's own traditional mung bean cake.

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After washing the potatoes to remove the peels, clean the finely divided potatoes and green beans with a grinder, and then immerse them in water and swell them. Chopped pork into 70% potatoes, 15% green beans, 13% pork (weight is proportional), and 2% salt. Add 1 ladle to a frying pan, pour some cooking oil and heat in a frying pan. If you turn it over four times, potato mung bean cake is made, but the taste is that potato, mung bean, and pork mix well and you can feel the smell and taste of mung bean cake.

Claims

Mix potatoes, mung bean, pork, add some salt, mix again, add some cooking oil in a frying pan, add 1 ladle of ingredients (potato, mung bean, pork), and heat it in a frying pan. Potato mungdaeok manufacturing method to be manufactured.