Rice roll with bean skin and cabbage

Rice roll with bean skin and cabbage

Introduction:

"A bowl of leftovers, a cup of soy milk, just like this, I think it's tasteless. Soybean milk is used to make flour milk, and the pancakes are spread with a layer of egg liquid. The pancakes are fried in low heat and golden

Production steps:

Step 1: prepare the ingredients.

Step 2: mix the flour with soybean milk to make a thin paste; break the eggs and set aside.

Step 3: cut ham, purple cabbage and chive separately.

Step 4: add teaspoons of salad oil to the pan and pour in the batter.

Step 5: dry the bottom of the batter and add the egg.

Step 6: shake the egg liquid to the bottom of the pan and fry for a while.

Step 7: the yolk solidifies and the dough is turned over.

Step 8: pour in the leftovers, spread them evenly on the dough, and compact.

Step 9: Sprinkle diced ham and chopped cabbage, add scallion and fry over low heat.

Step 10: pour in the sand tea sauce and fry until the skin is golden.

Step 11: pour out the dough.

Step 12: make a rice roll.

Step 13: cut into thicker pieces with a sharp knife.

Step 14: put the cut rice rolls on a plate.

Materials required:

Leftovers: 1 bowl

Egg: 1

Flour: 30g

Soymilk: 50g

Ham: 1

Purple cabbage: right amount

Chives: 3

Oil: 1 teaspoon

Salt: right amount

Sha Cha sauce: 4 teaspoons

Note: 1, I use rice is more sticky rice cooked, waxy, easy to bond. 2. For those with heavy taste, you can also add your favorite fruits and vegetables or seasonings.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and sweet