Crunchy grated cabbagi with soft and aromatic egg scrambled in aromatic, soy sauce, salt and sugar condiment. This fry of eggs and cabbage is always our best choice for the winter table when fresh cabbage is in season.
Compared to the dishes that fridge the meat that require marinating, the best part of this dish is that it can be super easy to prepare. Still beginners can also create great flavors because the two ingredients correspond so well.
For this recipe, I fry the egg and cabbage separately, while another popular way in some Chinese restaurants is to cover the egg on the cabbage and fry together. With the former frying method, you can taste the tastes of the egg and cabbage. Secondly, the sweetness and crunchiness of cabbage dominate the egg.
Ingredients in cabbage and frying eggs
We just need a short list of ingredients for this cabbage and egg fry.
- Cabbage: Try to choose those with heavy heads and vibrating green colors. I destroyed them to fry, but you can use the breast of hand pieces or cut them into pieces.
- Egg: Fresh and high quality eggs significantly improve the taste of this dish.
- Garlic: chopped garlic; Add a garlic aroma with chopped ginger.
- Ginger: Ginger helps to remove any strange unpleasant flavor and leave the whole good side.
- I’m Salsa: This adds salt and a salty soy flavor. Do not scrape the soy sauce. It helps to combine everything.
- Salt: Provides a basic salty flavor.
- Thai peppers: Optionally add a touch of heat, which is 100%customized.
Drain the cabbage after washing.
The key step for a cabbage and a mixture of great eggs is to drain the cabbage after washing. My favorite way is to wash the cabbage leaves one by one and then drain them carefully before cutting or destroying the hand.
In the previous recipe of cabbage and pork fried foods, I introduced an enchanting tool, the drainage for salad. The key step of this dish is to ensure that no water is attached. The water ruins the flavors.
Steps
Beat the egg with a pinch of salt and pepper, then prepare an egg. Transfer.
So, add a little oil to fry the garlic and ginger until they are aromatic. Put the cabbage and fry until it is soft.
Return scrambled egg; Add salt and pepper, light soy sauce and Thai pepper if you use. Mix everything well. That’s all.
With what to serve
For vegetarians, this can be an ideal main dish. It is the perfect outline for the Big Riccer dishes but lacks vegetables such as red braised pork bacon and crunchy fried pork bacon.
For basic food, steam rice is the ideal matcher, but noodles or even steam sandwiches can be significant.
If you’ve ever heard of Chinese burgers, we have a vegetarian version mainly with eggs and other grated vegetables. Cut the mo or sandwiches in half and place the omelette inside. Wow, don’t forget the way to serve with pancakes, sharing the same way as Moo Shu dishes.
- 1/4 Medium -sized cabbage Washed, completely drained and then destroyed
- 2 large eggs beaten with a small pinch of salt and peper
- 2 cloves of garlic chopped
- 1 Thumb ginger chopped
- 3 TBSP. vegetable kitchen oil divided
- salt and pepper to taste
- 1 TBSP. light soy sauce
- 2 Small fresh Thai peppers cut into circles
-
Wash the cabbage and then destroy by hand in small pieces. Drain completely.
-
Beat two eggs with pinch of salt and pepper.
-
Heat the oil in a pan and pour the whipped egg. Once the egg begins to firm, break it into small pieces. Transfer.
-
Add a little extra oil if it is not remained oil in the pan, fry the ginger and garlic until it is not aromatic. Add the cabbage. Fry for about 1 minute until it becomes soft.
-
Return the egg, add light soy sauce, extra salt and pepper and Thai pepper if you use.
-
Mix everything well and this rapid cabbage and egg fry is ready.
Calories: 299Kcal | Carbohydrates: 9G | Protein: 8G | Fat: 27G | Saturated fat: 5G | Polynsaturo fat: 14G | Monolysatuine fat: 7G | Trans fat: 0.2G | Cholesterol: 164mg | Sodium: 497mg | Potassium: 296mg | Fiber: 3G | Sugar: 4G | Vitamin A: 349Iu | Vitamin C: 43mg | Soccer: 78mg | Iron: 2mg
