Ingredients:
150g cabbage, finely chopped
Hot water
Cold water
15g green onion, cut into small pieces
6 eggs
1/6 teaspoon black pepper
1/3 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon cooking oil
Instructions:
Prepare the cabbage:
Finely chop the cabbage and place in a large bowl.
Add hot water to the bowl and stir the cabbage.
After a few minutes, remove the cabbage and transfer to a bowl of cold water.
Squeeze the juice out of the cabbage and finely chop again.
Prepare the ingredients:
Cut the green onions into small pieces.
Crack 6 eggs into a bowl with the cabbage.
Add black pepper, chili powder, and salt to the mixture.
Thoroughly mix the cabbage with the ingredients and spices.
Cook the eggs:
Turn on the stove and heat a skillet over medium heat.
Add 1 tablespoon of cooking oil to the skillet.
When the oil is hot, pour a thin layer of the egg mixture into the skillet.
Fry the eggs over low heat, using a spoon to expertly roll the eggs as they cook.
Continue to pour thin layers of the egg mixture, rolling each layer as they cook, until all the eggs and cabbage are used.
Finish cooking:
After rolling a small roll, pull the egg roll toward the edge of the skillet for convenience.
Fry each side of the egg roll for about 30 seconds until the egg is evenly cooked.
Remove the egg roll from the skillet and cut into bite-sized pieces.
Serve:
Enjoy this delicious cabbage and egg lunch or dinner.
This dish is easy, quick and delicious.
