Two-color vegetable egg cake
By BartCollier
The son at home rarely ate vegetables, so he made diced carrots, diced cabbage and egg cakes for breakfast. The new flavor was the son was very happy to eat it. Finally, I didn't spend my thoughts in vain.
Recipe Recommendations
Steps for Two-color vegetable egg cake
1
Cut carrots and Chinese cabbage into diced cubes, add oil to stir-fry, add salt, and set aside.
2
Beat the eggs with self-contained powder and adjust the humidity. It should not be too dry. Add the vegetables. If the cake is too dry, the cake will be very thick.
3
Add the stir-fried vegetables, pour some rice wine, make the cake rosin, add appropriate amount of salt, and add some chicken essence. Stir evenly with chopsticks.
4
Pour into a frying pan and fry, put a little oil in the pan, and the cake will not be very dry. Fry on one side until the cake can be rotated, and then it can be turned over. When it is turned over, it will be full and will not break. It looks familiar quickly when you turn it over here, so you have to grasp the time well.
5
Add fried dough sticks to the vegetable omelet and serve with hot fruits. Breakfast was excellent.