Vegetarian Fried Pancake
1.
The leftover pancakes and vegetables are ready; the vegetables are not limited to these, you can replace them with crispy bean sprouts, Chinese cabbage, green peppers, and chili;
2.
Cut the pancakes in half and cut into thin strips;
3.
Cut a small half cabbage into thin strips, and half a carrot into thin strips;
4.
Chop the shallots, mince the garlic, chop the ginger;
5.
Pour a little oil in the wok, and stir-fry the carrots for 1 minute;
6.
Stir-fry the cabbage for 1 minute;
7.
Sprinkle an appropriate amount of salt and soy sauce, stir evenly, and the vegetable shreds will become slightly soft;
8.
Pancake shreds into the pot and stir evenly;
9.
Sprinkle chopped green onion, ginger and garlic before starting the pan, stir fry a few times and turn off heat.
Tips:
1. The leftover pancakes will become hard after being taken out of the refrigerator and will break easily when cut. You can put it in a pan, pour a little water and heat it for a few minutes to restore its softness and elasticity. It is very easy to cut into shreds;
2. Vegetables are not limited to cabbage and carrots, and any dish with a crispy texture and less soup is okay;
3. The onion, ginger, and garlic minced before the pot is the finishing touch; when you eat, you can also drizzle a little vinegar and chili oil to add flavor.
