A cabbage eggcake
By VicentaLakin
The little guy doesn't like vegetables, but he'll be fine if he's shredded into an eggcake. There's sour cabbage and egg nutrients, flour is the main diet of hunger, salt and raw paste, a little oily, good digestive and good to make, and good for breakfast。
Recipe Recommendations
Steps for A cabbage eggcake
1
Carte blanche, stripes (too thin, soft, loss of palate). Eggs with salt
2
Pour eggs into cabbage, mix them and then add flour
3
The egg fluids are evenly attached to the cabbage, with a little salt and a bit of raw extraction, and they're even
4
Hot pot oil, small fire, pouring well-mixed cabbage into a flat pan, and flattening the surface and edges with pot shovels. It looks loose now. It doesn't matter. The egg fluid and the flour are solid
5
When the bottom is condensed, turn over, keep the fire on, and flatten the surface with a pot shovel, so that it evens with the pot
6
Turn it over again, it's like a picture, and the cabbage's a little softer, so the whole egg fluid can condensate
7
Just take out the cutA cabbage eggcake Make Tips
The effect of flour and egg fluid is to bind the cabbage bar together, so that the flour is not too much so that the egg fluid can hang on the leaves, and that too much flour makes the cake hard and affects the flaccid taste. 2. I prefer the taste of a slightly crucified surface, similar to that of a chorded starch. If you don't like it, you can avoid it. 3. I use sweet sauce, which is a good mix。