Q: Can I substitute the low-gluten flour with regular flour? A: Yes, you can use regular flour, but the texture might be slightly different.
Q: Is it necessary to cover the pan while cooking? A: Covering the pan helps to cook the vegetables evenly and retain moisture.
Pan-Fried Cabbage Pancakes
Notes
Ingredients:
- 1 small cabbage
- 1 small carrot
- A handful of dried shrimp
- 2 shiitake mushrooms
- Appropriate amount of green onions
- 50g low-gluten flour
- 1 tablespoon premium oyster sauce (Wei Da Mei or similar)
- 1 tablespoon first-press brewed soy sauce (Wei Da Mei or similar)
- Prepare all the ingredients.
- Julienne the cabbage, carrot, and mushroom stems. Cut the green onions into sections and slice the mushroom caps.
- Mix cabbage, carrot, shiitake mushrooms, green onions, and dried shrimp in a bowl.
- Add low-gluten flour and a little water to the bowl, and mix well.
- Add the premium oyster sauce.
- Then add the first-press brewed soy sauce and mix everything evenly.
- Heat oil in a pan, add half of the vegetable mixture, and spread evenly.
- Cover with a lid and let it cook for a while.
- Pan-fry until golden brown, then flip to cook the other side.
- Brush on the sauce, flip again, and let the sauce cook a bit. Turn off the heat and remove from the pan, sauce side up.
- Your Pan-Fried Cabbage Pancakes are ready to serve!
- Calories: Varies depending on serving size and cooking method
- Rich in dietary fiber from cabbage and carrot
- Contains protein from dried shrimp
- Source of vitamins from vegetables
