Rice roll with bean skin and cabbage
Introduction:
"A bowl of leftovers, a cup of soy milk, just like this, I think it's tasteless. Soybean milk is used to make flour milk, and the pancakes are spread with a layer of egg liquid. The pancakes are fried in low heat and golden
Production steps:
Step 1: prepare the ingredients.
Step 2: mix the flour with soybean milk to make a thin paste; break the eggs and set aside.
Step 3: cut ham, purple cabbage and chive separately.
Step 4: add teaspoons of salad oil to the pan and pour in the batter.
Step 5: dry the bottom of the batter and add the egg.
Step 6: shake the egg liquid to the bottom of the pan and fry for a while.
Step 7: the yolk solidifies and the dough is turned over.
Step 8: pour in the leftovers, spread them evenly on the dough, and compact.
Step 9: Sprinkle diced ham and chopped cabbage, add scallion and fry over low heat.
Step 10: pour in the sand tea sauce and fry until the skin is golden.
Step 11: pour out the dough.
Step 12: make a rice roll.
Step 13: cut into thicker pieces with a sharp knife.
Step 14: put the cut rice rolls on a plate.
Materials required:
Leftovers: 1 bowl
Egg: 1
Flour: 30g
Soymilk: 50g
Ham: 1
Purple cabbage: right amount
Chives: 3
Oil: 1 teaspoon
Salt: right amount
Sha Cha sauce: 4 teaspoons
Note: 1, I use rice is more sticky rice cooked, waxy, easy to bond. 2. For those with heavy taste, you can also add your favorite fruits and vegetables or seasonings.
Production difficulty: ordinary
Technology: decocting
Production time: 20 minutes
Taste: salty and sweet
Chinese PinYin : Dou Pi Gan Lan Fan Juan
Rice roll with bean skin and cabbage
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