Fat reduction breakfast cakes, served in 10 minutes, high nutrition and low calories, do not grow meat in one meal

 Low-fat and nutritious vegetable breakfast cake 

Ingredients: 150 grams of cabbage, appropriate amount of carrots, 150 grams of tofu, 2 eggs, 50 grams of whole wheat flour, appropriate amount of salt, a little pepper

1. First process the cabbage, tear off the outermost leaves of the cabbage, then cut it into thin strips, put it in a bowl, add an appropriate amount of water and a small spoon of salt to wash it, and then drain the water for later use, when the time is more abundant, you can first put the cabbage shreds into the water to soak for a while, and the soaked cabbage shreds will absorb enough water, so as to become more crisp and tender 

2, then crush the tofu with a fork, here to try to crush as finely as possible, I choose the northern brine tofu, gypsum tofu can also be, but it is not recommended to choose lactone tofu and other tender tofu

3. Add two more eggs, shredded carrots and shredded cabbage to the tofu bowl, stir up and down evenly, and if you like the chive flavor, you can also add some chopped chives

4. Then add a small amount of whole wheat flour and continue to mix evenly, because the water content of tofu is very good

The size of the eggs is not exactly the same, so the amount of whole wheat flour added is not fixed

5. The final state is that the vegetable batter in the bowl is relatively thick, and it can be held into a ball without falling apart, and the state can be adjusted to add an appropriate amount of salt and pepper to taste according to your own taste

6. After the pot is heated, apply a thin layer of corn oil, then take an appropriate amount of vegetable batter and put it in the pot, tidy up the shape a little, and fry slowly over medium-low heat

7. Fry until one side is golden brown, turn it over, continue to fry it over medium-low heat, and wait until both sides of the vegetable cake are fried until it is set and golden brown and then put out

8. This vegetable breakfast cake is charred on the outside and tender on the inside, and it is still mouth-watering even if you eat it every day. It is very simple and fast, and it retains the original taste and crisp texture of vegetables well.

Tips:

1. It is not recommended to choose tofu with relatively large water content for this breakfast cake, because it is not easy to form with too much moisture.

2. Be sure to adjust the vegetable batter and add salt and other seasonings before preparing to start baking, which can effectively avoid salt from salting out the water of cabbage and other vegetables, and affecting its crisp and tender taste, and secondly, I don't know how much whole wheat flour will be added, which will affect the taste.