# 白菜全身是宝，加一块南瓜，不炒不炖也不蒸，筷子一搅，比肉还香

Source: https://www.youtube.com/watch?v=6CVeZK2cj7s
Recap page: https://rapidrecap.app/video/6CVeZK2cj7s
Generated: 2026-03-04T03:04:10.271+00:00

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## Quick Overview

The video demonstrates how to make a savory, fluffy pancake using Napa cabbage and pumpkin, mixed into a batter with corn flour, all-purpose flour, and eggs, which is then cooked on an electric griddle until golden brown and soft inside with a crispy exterior.

**Key Points:**
- The recipe combines shredded Napa cabbage and pumpkin with a batter made from 150g corn flour, 150g all-purpose flour, and two eggs.
- The batter also includes 4g of yeast activated with 250ml of warm water, creating a fermented, airy mixture.
- The shredded vegetables (cabbage and pumpkin) are mixed into the fermented batter along with salt, pepper, and oyster sauce for flavor.
- The mixture is cooked on an electric griddle brushed with oil (without preheating) until golden brown on both sides, taking about 6 minutes total using the pancake mode.
- The addition of corn flour results in a crispy exterior and a very soft, fluffy interior texture.
- The finished pancake is highly nutritious because it retains the natural sweetness of the pumpkin and cabbage, making it suitable for the elderly and children.

![Screenshot at 0:00: The initial setup displaying the main ingredients: two heads of Napa cabbage and a halved pumpkin ready for preparation.](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-00-00.jpg)

**Context:** This video tutorial, presented by the creator '小颖美食' (Xiaoying Meishi), details the process of creating a nutritious and savory breakfast pancake using common vegetables like Napa cabbage and pumpkin, combined with a fermented flour batter. The goal is to create a dish that is both delicious (crispy outside, soft inside) and highly digestible, appealing to all ages.

## Detailed Analysis

The video guides the viewer through making a vegetable pancake using Napa cabbage and pumpkin. First, two heads of Napa cabbage are prepared by separating the leaves, washing them thoroughly, drying them, and then shredding them thinly (0:05-0:59). A piece of pumpkin is peeled, deseeded, and shredded using a mandoline slicer (1:00-1:09). The shredded cabbage and pumpkin are combined in a bowl (1:12-1:15). Separately, a batter is prepared by mixing 150g of corn flour, 150g of all-purpose flour, two eggs, 4g of yeast, and 250ml of warm water, mixing until a sticky batter forms (0:21-0:42). This batter is covered and allowed to ferment until doubled in size and full of air bubbles (0:43-1:43). The seasoned vegetable mixture is then folded into the fermented batter until evenly combined (1:44-1:51), resulting in a thick, vegetable-laden batter (1:50). This batter is poured onto a pre-oiled electric griddle (which is not heated initially) (1:53-1:58). It is spread evenly, sprinkled with black and white sesame seeds, and brushed with a little oil to lock in moisture (2:00-2:10). The griddle is closed, heat is applied top and bottom in pancake mode for 6 minutes (2:12-2:16). The final product is a golden-yellow pancake that is crispy on the outside due to the corn flour and very soft and fluffy on the inside; the vegetables retain their natural sweetness, making it a nutritious meal for all ages.

### Vegetable Preparation

- Separate and wash two heads of Napa cabbage, shredding leaves finely
- Peel, deseed, and shred pumpkin using a slicer
- Chop scallions into small pieces

### Batter Preparation

- Combine 150g corn flour, 150g all-purpose flour, 2 eggs, 4g yeast, and 250ml warm water
- Mix until a sticky batter is formed
- Cover and allow to ferment until doubled in size and aerated (0:43-1:43)

### Assembly and Seasoning

- Mix shredded cabbage and pumpkin with the batter
- Season with salt (1 tsp), pepper (appropriate amount), and oyster sauce
- Mix thoroughly until combined (1:44-1:51)

### Cooking Process

- Brush electric griddle with oil (do not preheat)
- Pour batter onto the griddle and spread evenly
- Sprinkle with black and white sesame seeds and brush top with oil
- Cover, use dual-sided heat in pancake mode for 6 minutes (2:09-2:16)

### Final Product Characteristics

- The finished pancake is golden yellow, crispy on the outside (due to corn flour), and very soft/fluffy inside
- The vegetables retain their original sweetness, making it highly digestible and nutritious for the elderly and children.

![Screenshot at 0:01: The main ingredients, Napa cabbage and a cut pumpkin, are displayed on a wooden cutting board.](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-00-01.jpg)
![Screenshot at 0:30: Adding yeast \(4g\) to the flour and egg mixture, just before adding warm water.](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-00-30.jpg)
![Screenshot at 1:06: Using a slicer tool to shred the pumpkin into thin strips \(pumpkin silk\).](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-01-06.jpg)
![Screenshot at 2:04: Sprinkling black and white sesame seeds over the raw batter mixture on the griddle.](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-02-04.jpg)
![Screenshot at 2:37: A cross-section view showing the fluffy, yellow interior texture packed with shredded vegetables.](https://ss.rapidrecap.app/screens/6CVeZK2cj7s/00-02-37.jpg)