Northeast-style wrapped rice

First, prepare all the required ingredients one by one, wash the vegetables clean and set them aside, and wash the rice to make rice.

Cut the green peppers and red peppers into strips.

Peel the potatoes and cut them into thin strips. Of course, if your knife skills are not very good, you can use a julienne peeler to help.

Pour the whole beaten eggs into a bowl for later use. Of course, you can also use eggs, but you need to beat them evenly.

Put an appropriate amount of cooking oil into the wok, heat it, and first stir-fry the sauce by adding the soybean paste and mixing it thoroughly.

Next, add the whole beaten eggs. After pouring in the eggs, don't rush to stir-fry. Wait for them to thicken a bit before stirring evenly and removing from the pan. The egg sauce is then ready.

Heat another pan, and after the oil is hot, first stir-fry the green and red peppers, then add the shredded potatoes and stir-fry together. Note that it is best to soak the shredded potatoes in cold water for a while after cutting. This way, the stir-fried potatoes will be crisp and won’t stick together. Add 1 spoon of light soy sauce for flavor and color, then add salt to taste while stir-frying.

Slowly pluck the cabbage leaves one by one, wash them clean, remove about an inch from the bottom, and once everything is ready, you can start unpacking.

First, take a cabbage leaf, spread an appropriate amount of egg sauce on it, then add some white rice, and finally some stir-fried shredded potatoes with chili peppers. A stuffed leaf is ready.