關於 korean cabbage egg pancake ，我們在網路上蒐集到這些相關的討論、資訊與評價

材料：
熱香餅混合粉 150g，雞蛋 1，牛奶 100ml，椰菜 50g，粟米 3 tbsp，蔥 2 tbsp，水牛芝士 50g，煙肉 50g，照燒醬 1 tbsp，芝士 1/2，蛋黃醬 1 tbsp，柴魚，番茜

做法：
1. 將熱香餅混合粉，雞蛋，牛奶拌勻，加入椰菜，粟米，蔥，水牛芝士，煙肉拌勻
2. 開油鑊煎御好燒，加入木筷子，捲好
3. 加上照燒醬，芝士，蛋黃醬，柴魚，番茜

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※Ingredients :
150g Pancake Mix, 1 Egg, 100ml Milk
50g Shredded Cabbage, 50g Sliced Bacon, 50g Mozzarella Cheese, 3 Tbsp Canned Corn, 2 Tbsp Spring Onion, 1/2 Sliced Cheese
-Topping: 1 Handful Katsuobushi, 1 Tbsp Mayonnaise, 1 Tbsp Teriyaki Sauce, 1 Pinch Parsley Powder
1. Combine pancake mix, egg, and egg to make a mixture
2. Add prepared cabbage, canned corn, spring onion, cheese and bacon.
3. Pour 1 scoop of mixture on a pan and cook. Use wooden chopstick to roll the pancake.
4. Brush off pancake with teriyaki sauce, and place half of sliced cheese.
5. Put the lid on to let cheese melt
6. Put mayonnaise into zig-zag form and place katsuobushi, parsley and serve.

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[豆腐芝士韓式野菜煎餅] + [酸甜豆腐青瓜沙律]

[豆腐芝士韓式野菜煎餅]（兩客份量）

材料：
百福®煎炸滑豆腐 350毫升 1 盒
鮮冬菇 (抺淨，去蒂切片) 100克
椰菜 (切絲) 200克
甘筍 (去皮切條) 150 克
雞蛋 6隻
Mozzarella芝士碎 適量
麵粉 100克
鹽、紫菜絲 各適量
金芝麻（即已炒白芝麻） 適量

調味料：
韓式辣醬 2 湯匙
糖、鹽 各½ 茶匙

做法:
1. 以少許油炒香冬菇片、椰菜絲和甘筍條，加鹽炒至軟身，盛起備用。
2. 豆腐切片備用。
3. 打蛋並加入已過篩麵粉和所有調味料拌勻。
4. 平底鑊內下油以中火加熱，倒入麵粉漿，平均鋪上已炒蔬菜。
5. 再鋪上豆腐片，灑上芝士碎，加蓋煎約5分鐘至芝士溶化。
6. 上碟，放上金芝麻和紫菜絲，完成。


[酸甜豆腐青瓜沙律]（4人份量）
材料：
百福®蒸煮滑豆腐 350毫升 1 盒
罐頭菠蘿片 4 片
青瓜 2 條

醬汁：
菠蘿水（罐頭內取出） 4 湯匙
茄汁 2 湯匙
糖 適量
生粉+水 1 茶匙 + 2 茶匙

做法:
1. 把茄汁、菠蘿水和糖煮熱，逐少加入生粉水拌煮至濃稠。熄火放涼。
2. 把菠蘿片、青瓜和豆腐切粒，上碟。
3. 再淋上放涼的醬汁，完成。


[Korean Pancake with Beancurd & Vegetables] (Portion for 2 sets)
Ingredients:
PAK FOOK® Beancurd for Frying 350 mL 1 pack
Shiitake Mushroom (Clean, remove the stems and sliced) 100 g
Cabbage (Shredded) 200 g
Carrot (Peeled and sliced) 150 g
Egg 6 pcs
Mozzarella Cheese (shredded) Appropriate
All-Purpose Flour 100 g
Salt, Nori strips (Japanese Seaweed) Each appropriate
White Sesame (toasted) Appropriate

Seasonings:
Korean Chili Paste 1 tbsp
Sugar & Salt Each ¼ tsp

Directions:
1. Saute shiitake mushroom slices, cabbage strips and carrot slices with appropriate oil until soft. Add salt to taste. Set aside.
2. Slice beancurd and set aside.
3. Whisk the eggs and add sieved all-purpose flour and all seasonings mix well.
4. Heat oil with medium heat in sautepan, pour the flour mixture, then place the cooked vegetables evenly on the surface.
5. Place sliced beancurd on top, sprinkle the cheese, cover the pan and cook for around 5 mins until the cheese melts.
6. Transfer to serving plate, sprinkle with toasted sesame and nori strips. Ready to serve.


[Sweet & Sour Salad with Beancurd & Cucumber] (Serving for 4)
Ingredients:
PAK FOOK® Beancurd for Steaming 350mL 1 pack
Pineapple (from can) 4 pcs
Cucumber 2 pc

Sauce:
Pineapple syrup (from can) 4 tbsps
Ketchup 2 tbsps
Sugar Appropriate
Cornstarch + Water 1 tsp + 2 tsps

Directions:
1. Heat ketchup, pineapple syrup and sugar in saucepan, slowly pour in the cornstarch water, mix well and cook until the sauce is thickened. Flameout and let cool.
2. Dice pineapple, cucumber and beancurd into cube. Put to serving plate.
3. Then add the cooled sauce. Ready to serve.