1. After loosening a piece of Philippine steak with a rubber hammer, put it in a mixture of salt, sugar, red wine, black pepper, and diced onion. After massaging it to taste, put it in the refrigerator in advance and marinate overnight.
2. Add a small amount of boiled water to the flour one by one and mix it into a snowflake shape with chopsticks.
3. Knead the dough again, and cover the dough for twenty minutes.
4. Knead the dough into thick strips and cut them into the same size, similar to the steps of making dumplings.
5. Press the agent into a round cake, brush a little vegetable oil on one round cake, cover the other one, and squash it.
6. Roll out into the thinnest possible slice, place it on the preheated electric baking pan, and heat it over low heat. If you don't have an electric baking pan, a pan is fine. No need to drain the oil, just burn it with a small flame.
7. Slowly puff up small bubbles in the middle.
8. Turn it over and burn it on a low heat until blisters, take it out and let cool.
9. Add a small piece of butter to a non-stick pan or electric baking pan, and heat it over low heat until it is completely melted.
10. Put the steak in, fry on high heat until both sides are set, and then fry on low heat until 80% cooked.
11. Take out and let cool, and cut into thin strips for later use. Because it is for children, I fry this piece almost fully cooked.
12. Wash and shred green and red peppers and carrots, shred the onions, and cut the cherry tomatoes, add a little honey, garlic powder, and chili powder, and mix well.
13. Put the steak and the above ingredients into the half-cut pie and drizzle with a little yogurt.
Tips:1. You can make more burritos at one time, seal them after baking, put them in the refrigerator, take them out and bake them when you eat them, or turn them in the microwave for more than ten seconds.
2. You can add an appropriate amount of coarse grain flour to the flour for making cakes to make the cakes more gluten and nutritious.
3. The sauce can be adjusted according to personal preference. The sauce I use tends to have a Western taste, sweet and sour.
