Cooking Steps

1. 

   Step1:Select five large and complete cabbage leaves (cut off cabbage). Boil the water. Put a little salt and oil in the water. Put the leaves in the pot. Scald slightly and take out.

2. 

   Step2:Blanch the Flammulina velutipes and the bean sprouts respectively. Put some salt and oil into the water during the blanching process.

3. 

   Step3:Cut the Flammulina velutipes and the bean sprouts into small pieces. Cut them in half or into three pieces. Cut the corn and ham sausage in half. Tear the cabbage leaves in half. Then place the bean sprouts, Flammulina velutipes and sausage on the top of the leaves. Leave some space on the top of the leaves. Wrap them in the empty part at the top of the leaf. Then roll them up. Fix them with toothpicks.

4. 

   Step4:Break up the eggs and add half the amount of water. Mix the flour, eggs and salt. The amount of flour is about the same as that of an egg (the amount here is the volume measured visually). The mixed liquid is thinner.

5. 

   Step5:Heat up the oil pan, dip the cabbage roll into the egg liquid, fry it in the oil pan, double-sided yellowing, and take out the egg liquid when it solidifies. Pack the plate. Make sure to remove the toothpick. Pour in the sweet and sour sauc