1. There is a piece of dough left after making dumplings.
2. Roll into pancakes.
3. Heat up a flat-bottomed non-stick pan without oil, put in the dough, and fry on a medium-low heat.
4. Turn over after baking one side until it is colored.
5. Just burn on both sides.
6. Take out the baked cake and shred it.
7. Wash the cabbage and set aside.
8. Peel and shred carrots.
9. Add light soy sauce, aged vinegar, sugar, salt, and water to the bowl. Stir well and taste the taste. It is enough if the salt is slightly sweet.
10. The eggs are cooked on a stand and set aside for later use.
11. Fill the pot with oil again, heat up, and saute the chopped green onions.
12. Add the carrot shreds and stir fry.
13. Add the ham and fry a few times.
14. Add the cabbage and stir-fry until it becomes soft.
15. Pour in the cake shreds and stir fry a few times.
16. Pour in the eggs and stir-fry well.
17. Pour the juice into the bowl.
18. Stir-fry evenly and simmer for a minute or two until the cake shreds become soft and delicious.
Tips:The dough for making dumplings is cold water and noodles. The dough that has not been blanched is soft, and the baked cakes are slightly dry and hard. Therefore, a little water is added to the bowl of juice when frying the cakes to make the cakes soft and tasteful.
