Mixed Pancake and Cabbage

Overview

As the temperatures rise, comfort foods can always whet your appetite. The staple food of cakes and vegetables is very suitable for breakfast. If you like it, give it a try!

Tags

• staple food
• home cooking
• common dishes
• children
• breakfast
• spring recipes
• all-purpose flour
• bacon
• chili
• chili oil
• egg
• light soy sauce
• potatoes
• rice wine
• sichuan pepper powder
• warm water
• carrot
• garlic
• salt

Ingredients

Steps

1. 1 Mix 150 grams of flour and 90 grams of warm water to form a soft and smooth dough and rest for 15 minutes.

   

2. 2 Material collection diagram.

   

3. 3 Beat the eggs, add appropriate amount of salt and rice wine and stir evenly.

   

4. 4 Heat a pan, add an appropriate amount of salad oil, pour in the egg liquid and fry into egg skin.

   

5. 5 Peel the potatoes and cut them into thin strips, cut the egg skin into strips, cut the green pepper into strips, cut the bacon into strips, and cut the carrots into strips. Rinse potato shreds with water to remove starch and drain. Mince the garlic.

   

6. 6 Heat the wok, add garlic when the oil is hot, and stir-fry until fragrant. Add bacon and stir-fry evenly until the aroma of meat comes out.

   

7. 7 First add shredded potatoes, green peppers, and carrots and stir-fry evenly until cooked through. Then add shredded egg skin and stir-fry evenly. Add appropriate amount of pepper powder, salt, light soy sauce, and chili oil to taste.

   

8. 8 Take out the fried shredded potatoes and set aside.

   

9. 9 Take out the relaxed dough and sprinkle with dry flour to prevent sticking. Shape the dough into a long strip.

   

10. 10 Use a sharp knife to divide the dough into 6 evenly sized pieces.

    

11. 11 Flatten the small dough and brush a thin layer of salad oil on the three dough balls.

    

12. 12 The three pieces of dough that have not been brushed with oil overlap with the three pieces of dough that have been brushed with oil.

    

13. 13 Roll out the dough into a thin pancake, the thinner the better without breaking it.

    

14. 14 Heat a pan, brush with a thin layer of oil, add pancakes and fry until bubbles appear in the middle.

    

15. 15 Flip and fry until the middle becomes puffy.

    

16. 16 Take out and separate the two pancakes while they are still hot. Fry all the bread until cooked through.

    

17. 17 Let dry until the dough is slightly warm. Take a piece of dough and put an appropriate amount of shredded potatoes. Fold one end to wrap the potato shreds, then fold up both ends.

    

18. 18 Wrap all rolls.