Tender Beef Burrito

Name: Tender Beef Burrito
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Flour; 1g salt; 90g boiling water; Some Water 40g; oil; 200g Beef Shank; 1 tbsp ketchup; 1 tbsp Very Fresh Soy Sauce; 2 tbsp Cooking Wine; 5g Sugar; 1g black pepper powder; 5g ginger; 4g corn starch; 1/2 onion; 1 piece carrot; 8 slices Lettuce leaves

by Weilan Weibo

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

For this tender beef burrito, I bought the Uruguayan beef tendon from COFCO online. The delivery is really fast and I must like it. There is no electric baking pan, casserole pancakes are very good, choose hot noodles, the crust is soft and very strong. The first time I bought imported beef online, I didn't expect it to be so fresh and tender. It really goes well with the burrito. The two people thought that they could have leftovers, but the food was exhausted. Could it not be so delicious!

Tender Beef Burrito

1. Wash beef tendon and cut into strips, add salt, tomato sauce, cooking wine, soy sauce, pepper, sugar, minced ginger, corn starch, shredded onion, and appropriate amount of oil

2. Grab well and marinate for more than half an hour

3. Carrots peeled, washed and shredded

4. Add salt to the flour, scald with boiling water and stir well

5. Add water and form a soft dough, knead until the surface is smooth and relax for 20 minutes

6. Knead the loosened dough into long strips and divide evenly into 8 portions

7. Knead into small doughs, brush the middle of every two doughs and stack them together

8. Roll out two stacked doughs into pancakes

9. Add appropriate amount of oil to the casserole, put the rolled cake into the pan, cook on both sides on a low fire, cook the remaining crust in turn, put it in the pan, cover with a damp cloth or put it in a basin with a lid to avoid drying and hardening