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.
Pan-Fried Cabbage Pancakes
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)
Instructions:
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!
Nutrition:
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