Cabbage Egg Pancake

Overview

The little one doesn’t like green vegetables, but it’s fine if chopped into egg pancakes. It has crunchy cabbage and the nutrition of eggs. Flour is the staple food to ward off hunger. Salt and light soy sauce enhance the flavor, and a little oil adds aroma. It is delicious, easy to digest and easy to prepare. It is very suitable for breakfast.

Tags

• staple food
• home cooking
• old man
• cake
• banquet dishes
• dinner
• cabbage
• egg
• flour
• light soy sauce
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the cabbage and cut into thick strips (cut too finely and it will easily become soft and lose its crunchy texture). Beat eggs with salt

   

2. 2 Pour the eggs into the cabbage, mix well and then add the flour one by one (do not add the flour all at once. If there is too much flour, the cake will not be fluffy and the texture will be hard)

   

3. 3 Mix until the egg liquid is evenly attached to the cabbage, add a little salt and light soy sauce, and mix well

   

4. 4 Heat oil in a pan over low heat, pour the mixed cabbage into a flat-bottomed non-stick pan, and use a spatula to flatten the surface and edges slightly. It seems to be very loose now, it doesn’t matter, it will be fine as soon as the egg liquid and flour solidify

   

5. 5 After the bottom is solidified, turn it over, continue to simmer, and use a spatula to flatten the surface slightly so that it contacts the pot evenly

   

6. 6 Turn it over again and it will appear as shown in the picture. The cabbage will change color slightly and become softer, and the egg liquid will solidify as a whole

   

7. 7 Take out and cut into pieces