A bowl of leftovers and a cup of soy milk, and I feel sparse and tasteless after eating it like this.
Soya milk is made into flour paste, and the pancakes are spread out with a layer of egg liquid, and fried until golden yellow...
Rice roll with bean skin and cabbage
By ElwinRolfson
Recipe Recommendations
- leftovers 1 bowl
- eggs one
- flour 30 grams
- soybean milk 50 grams
- ham 1 piece
- purple cabbage appropriate amount
- chives 3 pieces
- oil 1 teaspoon
- salt appropriate amount
- sand tea sauce 4 teaspoon
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Rice roll with bean skin and cabbage
1
Prepare the ingredients.
2
Mix the flour with soy milk into a thin paste; beat the eggs for later use.
3
Cut the ham, purple cabbage, and chives separately and set aside.
4
Heat the pan, add teaspoon of salad oil, and pour in the batter.
5
Dry the bottom of the batter slightly and add the egg mixture.
6
Shake the egg liquid to the bottom of the pot and fry for a while.
7
The egg yolk solidifies and the dough turns over.
8
Pour in the leftovers, spread them evenly on the dough, and firm them.
9
Sprinkle with diced ham and shredded cabbage, add chopped chives, and fry through low heat.
10
Pour in the sand tea paste and fry until the dough is golden brown.
11
Pour out the dough.
12
Roll it into rice rolls.
13
Cut into thicker pieces with a sharp knife.
14
Put the cut rice rolls on a plate and eat.Rice roll with bean skin and cabbage Make Tips
1. The rice I use is cooked from sticky rice, which is waxy and easy to bond. 2. If you have a strong taste, you can also add your favorite fruits and vegetables or seasonings.