The crispy texture is irresistible! Chinese style of cabbage and eggs

A simple "Chinese style cabbage and egg" recipe that you can make with cabbage and eggs. The crispy texture of the cabbage and the thick texture of the egg combine to make it an exquisite dish.

Chinese style of cabbage and eggs

material

1/6 cabbage 2 eggs salt 2 tablespoons sesame oil 1 tablespoon
3 tablespoons of sake
Chinese soup stock 1/4 teaspoon
1/2 tablespoon of potato starch
Pepper a little

How to make

Melt the eggs and add a pinch of salt.


Pour into a frying pan with sesame oil to make roasted eggs. Take it out once with a soft-boiled egg.


Cut the cabbage into small pieces and fry in a frying pan with sesame oil (not included in the amount).


When it becomes soft, add a mixture of sake, Chinese soup stock, and potato starch. * Potato starch tends to collect on the bottom, so mix well just before dissolving.



After mixing roughly, turn off the heat, add the roasted egg, and mix so that it is entwined throughout. Shake the pepper to complete.

What is its taste?

The crispness of the cabbage and the tortoise of the egg combine to make it delicious! The sweetness of cabbage, the richness of Chinese soup stock, and the spiciness of pepper also work to create a lingering taste.


By adding potato starch, the water in the cabbage prevents it from becoming watery and adds thickness. The response to eating is also up.


The trick is to make the egg half-boiled when making the roasted egg at the beginning, and turn off the heat when mixing at the end. Prevents the eggs from becoming too hard. If you're worried about the eggs getting cold, it's a good idea to heat them in a frying pan for about 20 to 30 seconds after mixing them before serving them on a plate.


A simple Chinese recipe that is delicious with simple seasoning. You can do it right away, so it's recommended as a side dish on the day you want to finish it quickly.