2. First shred the cabbage leaves, beat the eggs into a bowl, add 50 grams of water and mix well; Then sift in 50 grams of flour and sprinkle a little salt and pepper according to personal taste. Stir patiently, try not to have flour particles, and the mouth should not be too thin, such as the consistency of yogurt. Add the chopped Chinese cabbage and stir well. Try to wrap all the ingredients in batter, so as to form a beautiful shape.
3. Pour a little oil into the multifunctional electric frying pan and heat it. When the oil is hot, pour the batter into the pot and press it into cakes with a flat shovel. Be sure to use force and make it as thin as possible, so that it is easy to cook. Fry on one side for about a minute, shake the pan and the cake can move back and forth. Just turn over and continue frying. Fry each side 1 to 2 minutes, then turn over. It will be almost cooked in about 7-8 minutes. Brush a layer of sweet noodle sauce or baking sauce, spread the sauce evenly, squeeze the salad sauce as densely as possible in one direction, and then pull it out from left to right with a toothpick to set it.