Two-color Cabbage Pancake Shreds

Name: Two-color Cabbage Pancake Shreds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Green cabbage; 100g Purple cabbage; 250g Cake shreds; 2 egg; Some garlic; Some shallot; 3 spoons Peanut oil; Some salt; Some sesame oil; a little Soy sauce

by Make soup for love

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Fried pancakes are used as a staple food in the north, which is to cut the baked pancakes into thin strips and add the dishes to stir-fry them until they reach them. A staple food has both vegetables and pasta, which can make a fragrant meal.
I happened to have purple cabbage at home, and I bought green cabbage with the color, and the color that I fryed was good for my appetite. Purple cabbage contains a lot of anthocyanins. Anthocyanins are a powerful antioxidant. Anthocyanins can prevent free radicals from damaging cell DNA, thereby reducing the incidence of cancer. It can also effectively prevent premature skin aging, wrinkles and pigmentation. It can also improve sleep, so it is beneficial for women to eat more purple cabbage or purple foods with higher anthocyanins. "

Two-color Cabbage Pancake Shreds

1. Prepare raw materials.

2. Evenly chop the cabbage into thin strips, and chop garlic and green onions for later use.

3. Pour three tablespoons of peanut oil into the wok. When the oil is hot, pour the garlic and the chopped green onions into it until fragrant.

4. Pour in the two-color cabbage and stir fry.

5. When the cabbage has changed color, add a teaspoon of salt and a little soy sauce to continue to fry.

6. Put the cake shreds in and add a little bit of water. Don't stir the cake shreds, turn to low heat, cover the pot and simmer for a while.

7. Stir the braised cake shreds evenly. You can use two pairs of chopsticks and two hands to shake the cake shreds back and forth to make the flavor even.

8. Pour in a few drops of sesame oil and stir evenly and turn off the heat.

9. Separately beat the eggs and add a few drops of balsamic vinegar to stir.

10. Make another wok, pour the oil, and spread the eggs into omelets after the oil is hot. Put it on the cake shreds when you eat it at the end.

Tips:
1. When shredding, you can roll up the cabbage leaves one by one and cut them finely.

2. If you like meat, you can add shredded meat when it's fried to make it taste better.

3. When frying the cake shreds, add salt according to the situation, because some cake shreds contain salt.

4. Don't be greedy when adding water to the cabbage, just a little bit, otherwise the fried cake shreds will be too soft and taste bad.

5. The balsamic vinegar is added to the egg liquid to get rid of the chicken smell, so you don't need to add it if you don't mind. I am used to adding a little vinegar every time.