Mongolian cake
Overview
Every time I go home during the holidays, I pester my mother to make it. The pancakes cooked with various vegetables and vegetable soup are simply not too mind-blowing. They are refreshing to eat in the summer and warm in the winter. If you have never tried it before, you can try it~
Tags
Ingredients
Steps
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grams of noodles, about 180 grams of water, enough to make it soft and delicious, cover and let it sit for 30 minutes.
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Prepare the ingredients, except potatoes, eggplants, and soy milk, add whatever else you like.
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Wash them all and cut them into large pieces. The hand-shred eggplant tastes good, the whole green pepper is best, and the tomatoes are full of flavor.
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Just make pancakes like normal pancakes. Make sure to spread the oil evenly. No need to add salt. Keep it ready for later use and cover it.
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Put oil in the pot and stir-fry all the seasonings until fragrant
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First add beans and stir-fry, then add potatoes and stir-fry, then add eggplant, pumpkin and the like, then add a spoonful of vinegar (no need to add tomatoes), a spoonful of oil, a spoonful of dark soy sauce, two spoons of light soy sauce, stir-fry.
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Add water, a little more, just enough to cover the cake. Bring to a boil, add the loofah and bring to a boil again. Add salt (don't make it too salty, the cake will absorb more juice) and an appropriate amount of chicken essence.
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Place the cake on top, cover, and turn to medium-low heat for about 15 minutes until the cake is cooked
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Carefully remove the cut strips.
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When there is still soup in the pot, use high heat to reduce the juice, turn off the heat, and drizzle with sesame oil, perfect~
