Main ingredients: pancakes, fungus, carrots, persimmon peppers, tomatoes, shiitake mushrooms, dried tofu, cabbage, eggs, stewed beef

Applications: green onions, stewed beef broth, salt, soy sauce

Making Steps

1, fungus in water, wash, remove the hard tip, torn into small dosettes; 2, shiitake mushrooms with water hair, washed, shredded; 3, carrots washed and peeled, sliced;

4, persimmon peppers washed, seeded, broken into small pieces;

5, tomatoes washed and cut into small pieces;

6, dried bean curd cut into julienne strips; [1]

7, cabbage washed and cut into pieces;

8, eggs knocked into a bowl, beaten. Add oil to the frying pan, heat it up and pour in the egg mixture and stir with a spatula, scramble and then set aside;

9, cut the pancake into one-finger wide strips, or you can cut it into diamond-shaped pieces.

All raw materials are handled properly, you can set up the pan to open the frying. The pot of hot oil, first into the onion stir-fried flavor, and then sequentially into the tomatoes, carrots, fungus, mushrooms, dried tofu, persimmon pepper stir fry.

Add the beef broth (or water if you don't have beef broth) to the pot and add the stewed beef cubes to the pot, cover the pot with a lid, and bring the soup to a boil over high heat.

After the soup boils, add the cabbage and scrambled eggs, season with soy sauce and salt, and toss to coat. Note: The cabbage is put in later because it is easy to cook, reducing the cooking time and preventing the loss of too many nutrients.

Then add the flapjacks and toss to coat. Cook briefly for 1 or 2 minutes to allow the soup to completely soak into the pancakes before turning off the heat and removing from the pan.