Enhanced version of egg fried pancake

Overview

The fried egg pancakes we had for lunch were very similar to those of our ancestors, but they also wanted to eat them at night, so the pay was not low. I went to the vegetable market to buy shredded pancakes and bean sprouts to make them. I originally wanted to buy some cowpeas and meat to make braised pancakes, but they said no, I still have braised pork at home, so I want to eat egg pancakes. Well, they have the final say, so let’s make fried pancakes. The enhanced version of egg fried pancakes is out, but I must find time to make meat braised pancakes...

Tags

• staple food
• home cooking
• biscuits
• cabbage
• edible oil
• egg
• garlic
• mung bean sprouts
• onions
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and drain the mung bean sprouts, slice the green onions, wash and shred the cabbage, and mince the garlic;

   

2. 2 Since it was for two people, I fried two eggs in a pan;

   

3. 3 Use a spatula to break up the eggs. When the eggs are solidified, push them aside, add chopped green onion and minced garlic, and continue to stir-fry;

   

4. 4 Add cabbage and mung bean sprouts and stir-fry, then add a little soy sauce and continue stir-frying;

   

5. 5 When the vegetables become wilted, add the shredded pancakes to the pot and continue to stir-fry. Because the bean sprouts and cabbage have a lot of water, there is no need to add more water (I would like to mention here that if you are making braised pancakes, you have to add some more stock or water, then cover the pot and keep stirring the pot. The braised pancakes have more water than fried pancakes, but are not sticky);

   

6. 6 When the cake shreds have changed color and there is no excess water in the pot, add a little salt and it is ready to serve;

   

7. 7 Doesn’t it look very tempting?