Pulled white fruit is sweet and crunchy, and crispy yellow cabbage has a crunchy texture.

Crispy yellow cabbage is a Lu cuisine technique, but originated in the northeast, was once the grand finale of the feast in the northeast. There are also places that use white fruits to cook porridge. Used to fry lily fried celery is more common. Northeast ginkgo cabbage correctly called, crispy white fruit. Crispy yellow cabbage is a traditional plucked dish in Northeast China, which is especially popular in small restaurants nowadays. Crispy yellow cabbage has a golden color, sweet and crispy, sugar silk long and so on.

The practice of pulling the white fruit

Making, soak the starch in water to control excess water , add the beaten egg (starch and egg ratio is 1:1 ratio), in the addition of flour (add the amount of two eggs to add the flour of an egg yolk), and then whisked, the pan with oil to refining the pan and then pour the oil out of the pan, the pan can not be hung with excess oil, the pan poured into the stirring of the egg mixture! Spread into a large round cake.

To be the egg liquid is not solidified, the round cake folded into a semicircle, with a hand spoon to pat, so that it is firmly stained, removed and cut into diamond-shaped blocks, the pan with oil, oil temperature 20% hot into the egg cake blocks, small fire and slowly fried to the surface of the hard shells out of the pan with low heat, the pan poured out the rest of the oil, add water (water-sugar ratio of 1:2) sugar simmering out of the big bubbles into small bubbles yellow color, poured into the fried omelette, turned out of the pot on a plate, that is, good.