How to make tomato and egg burritos

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  1. Prepare a tomato, blanch it in boiling water to peel it, and chop the tomato into small pieces.

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  2.Put three eggs into a bowl, add salt and chopped green onion, and stir evenly.Let the egg white and egg yolk be fully combined

• 3.Add 1/4cup of about 35g flour and stir evenly until the flour is fully integrated into the egg liquid.(It’s best to sift the flour into the egg mixture, I just sprinkled it in to save trouble).Heat the oil pan, add a small amount of oil, heat the oil to 80%, pour in the mixed egg liquid, remember to turn the heat to low, otherwise the bottom egg cake will be burnt.Don't touch the egg cake until the egg cake is set into a whole piece.You can gently turn the pan to spread the egg cake more evenly.
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  4.When the egg cake is formed, turn it over with a spatula and fry for a while until it is cooked through.You can use a spatula to press the egg cake.If it is elastic and not dented, it means it is cooked.Take it out.(Because a small amount of flour is added and the pancake is fried slowly over low heat, the cake will be cooked easily.It will be basically cooked when it is formed).

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  5.Roll up the egg pancake, cut it into small pieces, and add a bowl of cooked millet porridge