Ingredients?

Four

Salt

Hot water

Edible oil

Cabbage

Tomatoes

Garlic sprouts

Edible oil

Panthoxylum bungeanum

Mature vinegar

Salt

Light soy sauce

Chicken essence

How to make vegetarian fried shredded pancakes?

Add a little salt to the flour, slowly add hot water of about 80 degrees and mix until it becomes flocculent.

Knead into a smooth dough. Cover and let rise for 30 minutes.

After the dough has risen, knead it evenly again, roll it into a cylindrical shape, and cut it into pieces.

Press the agent flat. Apply a little oil on one side.

Place the oiled sides of the potions facing each other, and overlap them two by two. Roll out into a pancake in up, down, left and right directions.

Put a thin layer of oil on the bottom of the pan, heat the pan, and place the cakes in the pan to bake.

Pattern the pancakes and turn them over. The pancake is cooked when the flowers on both sides swell.

Separate the two pages of baked cake and let them dry. Fry the cakes one by one and let them cool.

Cut the cake into shredded cakes and set aside.

Shred the cabbage. Slice garlic sprouts. Make cross cuts on the tomatoes, blanch them in boiling water and peel them.

Cut tomatoes into cubes.

Heat oil in a wok, add a handful of peppercorns, fry until fragrant, remove and discard. Add garlic sprouts and saute until fragrant, then add shredded cabbage and stir-fry briefly. Cook in the mature vinegar and mix well.

Add tomatoes, add salt and fry lightly.

Add light soy sauce and pancake shreds and stir-fry evenly. Stir pancake shreds until hot and flavourful. Add chicken essence and stir evenly.