Health benefits
Potatoes: Reduce swelling
Green onions: Tongyang
Cucumber: Low protein
Ingredients
Potatoes ( 3 pieces (about 500 grams) ) | Green onions (appropriate amount) |
Cucumber (appropriate amount) | Cilantro (appropriate amount ) |
Eggs ( 10 ) | Xiangqi sauce (appropriate amount) |
Pickled peppers and spring bamboo shoots ( appropriate amount ) | Lily side dishes ( appropriate amount ) |
Laver ( appropriate amount ) | Shopee ( appropriate amount ) |
Ginger (appropriate amount) | Oil ( appropriate amount ) |
Flour ( Adequate amount ) | Salt ( Adequate amount ) |
How to make homemade potato shredded burritos
1. Warm water with salt ) Mix the dough with salt water, knead it into a cotton-wool shape, knead it into a ball and let it sit for 10 minutes (don't let it rise, otherwise the burrito won't be able to be rolled), then cut the dough into pieces and roll it into a pancake shape.
2.Just cut it as big as this
3. Roll it into a cake shape like this
-
4.Do not add oil, put it in the electric pan and bake until it changes color
5.Finished burrito
6.Get ready Pickled peppers, spring bamboo shoots and lily side dishes (I bought them ready-made)
7.Green onions, Wash the coriander and cucumber and put them into a basin
8. Boil water in the pot
9.Cook the eggs
10.After the water boils, add eggs and beat them into egg flakes
11.Add seaweed and dried shrimps
12.Add a little salt and serve
13.Finished Picture p>
14. Cut the potatoes into shreds and soak them in water
15.Cut the onion and ginger
-
16. Heat oil in a pot, add shredded potatoes and stir-fry
17.Add ingredients and stir-fry
18. Stir-fry and add salt Out
19. Finished potato shreds
20. Beat the eggs, add a little chopped green onion and salt and mix well
21.Use your own method to fry the eggs~
22.Finished eggs
23.All done It’s ready to eat.Just roll up the food in a pancake and eat it
Small Tips
Add salt to warm water to make the noodles rise faster.Most of the electric baking pans on the market are automatic, so there is no need to worry about burning.
Soaking potato shreds in water prevents potatoes from oxidizing and turning black when exposed to air for a long time.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
