Beijing cabbage in batter

The recipe for this dish is as simple as it is delicious!

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

Water (approximately)

0.5

Beijing Chinese Cabbage

Table salt

to taste

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 31 % 8 g

Carbohydrates 58 % 15 g

142 kcal

GI: 13 / 0 / 87

Step-by-step cooking

Cooking time: 20 min

Step 1:
Wash the Peking cabbage and divide it into separate leaves. It is necessary to cut off the solid part at the base of the leaf.
Step 2:
Add salt and water to the flour, about two glasses, it is necessary to get a mass similar to the consistency of liquid sour cream.
Step 3:
Dip each leaf separately into the dough and fry in well-heated sunflower oil. we need to make sure that the fire is not very intense, because our leaves can burn quickly.
Step 4:
Fry on both sides until golden brown.
Step 5:
From the frying pan, it is better to put the cabbage first on paper, so that the excess oil is removed. That's it! Enjoy your meal!A very tasty and simple lean dish.