Vegetable Pancake

Name: Vegetable Pancake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Purple cabbage; 50g carrot; 50g Kale; 2 cake; Some Peanut oil; 2 egg; 2g salt; Some pepper; Some Green onions

by Yan's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

I didn’t finish the pie I made yesterday. I made it for breakfast. I paired it with purple cabbage, which has anthocyanins, which is what the body needs. Carotene, protect eyesight. Kale is rich in nutrients in vegetables. Kelp calcium supplements and so on... It's also a good health

Ingredients

50g Purple Cabbage
50g Carrot
50g Kale
2 Cake
Some Peanut Oil
2 Egg
2g Salt
Some Pepper
Some Green Onions

Vegetable Pancake

1. Material preparation

2. Wash the vegetables and cut into pieces, cut the green onion kelp into pieces, cut the cake into pieces, beat the eggs and set aside

3. Put the oil in the pan and heat it in, better eggs

4. Turn it over

5. Cut into pieces

6. Put the oil in the pan to heat up

7. Add green onions and pepper

8. Stir-fry evenly, add carrots and kale

9. Stir-fry evenly, add purple cabbage, kelp and pancakes

10. Stir-fry evenly, put in the scrambled eggs, salt

11. Stir-fry evenly, ready for serving

Tips:
I have separate fry, but the time of fry is different. This breakfast is delicious and nutritious, simple and convenient. The ingredients are according to your needs.