1. Stir-fry chopped broccoli and carrots and let cool;
2. Chop the Chinese cabbage, put 1/2 tablespoon of salt, grab it with your hands until the water comes out, filter the water, grab and filter the water again, rinse with clean water and then grab the water with your hands, then put 1 teaspoon of vegetable oil in the pot , Put vegetable pellets, and stir-fry with water;
3. 3. Cut the garlic sprouts into sections about 1 cm long, and fry them in a pot until they are five to six mature;
4. Cut the water-fat shiitake mushrooms into cubes and fry them to dry;
5. Concentrate all the fried ingredients in a large bowl, add black pepper powder, sugar and appropriate amount of salt, stir well and try again. If the flavor is not enough, add more salt. Do not add too much salt at the first time, otherwise it will be too much. It's salty and can no longer be seasoned;
6. Pour the flour and 1/2 cup of water, and stir in one direction. At this time, the flour may be thicker. Add a certain amount of remaining water. Do not add all of the water at once. Add it gradually. The batter will not be too thin. The water batter added for the first time is almost the same. You should pay attention to the next time you add water. You can reduce some water by referring to the quantitative amount. If the quantitative amount of water is still too thick after mixing, you can add a little more water as appropriate;
7. Put a little oil in the pan to moisten the pan, turn on medium and low heat, and use a large spoon of the batter in the pan;
8. After the bottom of the cake is basically solidified, you can turn the cake over with a spatula, and then press it with the spatula to make the cake flatter and fry the sides until golden brown.
Tips:1. Use Chinese cabbage to make fillings and make pie. You should first use salt water to remove the water in the vegetables, dry, rinse and dry;
2. Red radish is a fat-soluble plant. Only after frying can it really exert its effect;
3. Broccoli is also harder to cook than shallots and ordinary green leafy vegetables, so it should be sautéed in advance;
4. Speaking of garlic seedlings, there is a saying in Cantonese, called raw onion and cooked garlic. Therefore, garlic should be cooked. It is recommended to fry garlic before mixing it with stuffing, but it does not need to be overcooked. There is also a heating process, and the cake needs to be fried;
V. Regarding the batter, it doesn’t matter if the batter is thinner and thicker. The key is to make it into a cake. Don’t loosen it. If you are really unsure, you can fry a small piece first. It is easier to fry, the batter is thinner, it will be softer, but not too soft to fry the ingredients;
6. You can also add an egg during the battering process, and subtract the amount of water from the egg's capacity;
7. For better taste, you can also add some dried shrimps, dried scallops, or even minced meat. The practical ingredients are very flexible. Only the cake can be formed, the taste is good, and the combination of materials does not produce toxins.
