Spicy rolled purple cabbage
Overview
Everyone knows the nutritional value of purple cabbage, but most people eat it mixed with it. Let’s make a new combination of glutinous rice and purple cabbage.
Tags
Ingredients
Steps
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Ingredients: flour, eggs, washed and shredded zucchini, washed and shredded purple cabbage.
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Crack the eggs into the flour and stir.
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Pour the zucchini shreds into the flour bowl and stir evenly.
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Add appropriate amount of salt and water and mix the batter evenly. It is better if the batter is thinner.
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Turn on low heat, sit on the pot, pour part of the batter into the pot, and slowly tilt the pot in four directions, forward, backward, left, and right, so that the batter is evenly spread on the bottom of the pot with an even thickness.
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When the surface of the batter solidifies, turn the cake over and continue to bake it. When it is mature, it is taken out of the pan and the rest of the batter is also cooked and mature.
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This is a baked-in mess.
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Pour a small amount of oil into the pot.
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When the oil is hot, stir-fry the purple cabbage.
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Add light soy sauce and oyster sauce. You can also add an appropriate amount of salt according to the saltiness.
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Stir-fry purple cabbage until raw, turn off heat.
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Take a dumpling and spread it flat, spread the purple cabbage evenly on the cake surface, roll it up and serve.
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Rolled up mess.
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Cut into chunks, plate and serve.
