More Cooking Innovations: Novel Hydrocolloids for Special Dishes by Amos Nussinovitch & Madoka Hirashima

Author:Amos Nussinovitch & Madoka Hirashima
Language: eng
Format: epub
Publisher: CRC Press
Published: 2019-06-15T00:00:00+00:00

200 g (⅘ cup) soup stock made of small, dried fish

100 g kimchi

100 g onion

50 g carrot

100 g green onion

5 slices of bacon

Sesame oil

Cut kimchi, green onion, and bacon into bite-sized pieces. Then slice onion and carrot thinly (Figure 10.3A).

Mix flour, inulin, egg, and soup stock (Figure 10.3B) and add the cut ingredients (1) (Figure 10.3C).

Heat a frying-pan, add sesame oil, and pour batter (2) into the frying pan; fry it, turn over to fry the other side, while adding sesame oil occasionally (Hint 10.6.3.1).

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