Shredded Potato Burrito

Shredded Potato Burrito

1. Two potatoes, thinly sliced and then shredded. The focus is on how to cut finely. The thinner the better, the better the taste. 😄The cut silk should be soaked in water to avoid discoloration.

2. If you want to keep the potato shreds crispy, here is a little trick. Wash the potato shreds that have been washed away with boiling water, so that the potato shreds will keep the crispy texture for a long time. Dry again, add chili and chopped green onion and fry a portion of shredded potatoes for later use

3. Coat the surface of the dumpling skin with oil and roll it with a rolling pin into a larger skin. Put potato shreds and roll up

4. Put in a frying pan, put a little less oil, and fry on low heat until browned

5. Turn it over and fry again, because the potato shreds are already cooked, so the dumpling skins are not allowed to be fried for too long, and both sides should be browned.

6. Finished product

7. Come to a close picture

8. The crunchy texture is really good. It's raining ☔️It's best to toss some food at home. This is also suitable for breakfast.