Super Delicious Carrot-Cabbage Egg. Healthy gulay for the family at swak na swak sa budget. I added cabbage and carrots to the mix, and I've given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour. They're both treated the same way.
Share some people, cooking is indeed things which is quite simple. Besides they are indeed happy cooking and have talents cooking that is very good, they are also smart in mixing each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must search and see recipes that are cushy to follow.
Made as written and this turned out pretty good.
I did use a bag of pre-shredded cabbage (coleslaw mix) so it had a few carrots in it but that only added to the finished dish.
Growing up, our family's favorite neighborhood Chinese restaurant went back and forth between serving two different kinds of egg drop.
You can make Super Delicious Carrot-Cabbage Egg use 6 ingredients and 2 the steps. Here guides how you make it.
The main ingredient Super Delicious Carrot-Cabbage Egg as follows:
- You need 1/4 of green cabbage.
- Prepare 2 of small carrots.
- Provide 2 of eggs.
- Prepare of Some tasty oil, that you saved from another time of frying.
- You need 3 tbsp of wholegrain flour.
- You need Pinch of salt.
This Egg Fried Cabbage dish is one of my favourite favourite things to eat at the moment. It's such as simple dinner but so satisfying and delicious. egg-free - cook cabbage and season with soy sauce. Serve with lashings of grated parmesan or as a side to cooked chicken. Steam or boil diced carrots until very tender.
Steps Super Delicious Carrot-Cabbage Egg
- I saved the oil in which i fried the "pancakes in breadcrumbs" and also some masala oil from frying my cauliflower. In this tasty oil i fried the sweet carrots cut into thin strips plus the cabbage cut thin. Its super tasty..
- I mixed the eggs with tge wholegrain flour and salt and fried it on little oil, mashed it after, and mixed it with the veggies. Its super tasty.
Drain if necessary and mash or purée until you have your desired consistency. Let cool, then place in a sealed container in the fridge until ready to use. Super easy to make, super delicious. I didn't blend mine to keep this chickpea 'crunchiness'. I love the leftovers even more than freshly made.