Scallion Egg Burrito
1.
Soak the water spinach in brine for ten minutes in advance
2.
Separate the stems and leaves of convolvulus, cut the stems into sections, mince the green onions, and cooked food bought from the stewed pork nose, chopped
3.
Beat an egg into a small bowl, add chopped green onions and stir slightly, not evenly mixing. Add flour, an egg, five-spice powder and a little salt to a large bowl, as long as the noodles have a bottom flavor, add appropriate amount of water and stir well, then add 40 ml of edible oil and stir well, and let stand for 5 minutes
4.
In a non-stick pan over medium and low heat, pour in an appropriate amount of batter, turn the pan to spread the batter evenly
5.
The surface of the dough is solidified, pour in an appropriate amount of egg liquid, and spread evenly with a spoon
6.
Shake the pan, the cake can slide in the pan, then fry for a while, turn over and fry the other side, fry for a while
7.
Turn it over again, the egg side is facing up, and bake the bottom of the cake for a while to get out of the pan
8.
The rest of the noodles act in the same way, and all are fried and placed on the plate
9.
Heat a pan with 5ml of cooking oil, stir-fry the vegetable stems, and fry for a while
10.
Add vegetable leaves, add light soy sauce and a little water to stir-fry until soft
11.
Add the braised pork nose and stir fry evenly
12.
Stir fragrant and put it into the pan
13.
Take a piece of egg noodle cake with the egg side facing down, put an appropriate amount of fried pork nose and vegetables on it, spread it in the middle of the cake, and roll it
Tips:
For pancakes, there is no need to add oil in the pot, and there is no need to add salt when cooking. The pork nose and light soy sauce are both flavorful. The pancakes have a bottom flavor and are paired with meaty stir-fried vegetables. It couldn't be better!
