#trust of Beauty#fried Potato Silk Burrito
1.
Shred potatoes, carrots, and ginger, chop shallots, soak potato shreds in cold water to drain water
2.
Pour high-gluten flour into a basin, boil 2/3 of the flour, as shown in the picture, add cold water to the remaining 1/3
3.
Make the dough even, cover it with plastic wrap or damp cloth for more than half an hour, so that the dough will be tough
4.
Fry the shredded potatoes first, add oil to the pan, boil, add shredded ginger and pepper powder to sauté, add the shredded carrots and fry for a while, then add the shreds of potatoes, add vinegar, sugar, and salt, and stir-fry evenly. Add spring onions before serving. Sesame oil, keep warm with plastic wrap on lid
5.
Take half of the noodles, divide them into six equal parts, and round them
6.
Brush a layer of vegetable oil on three surfaces
7.
Stack the other three dough dough
8.
Brush the panel with a layer of oil, roll the upper and lower dough into a cake together, and roll out all three
9.
Put a drawer in the steamer to boil water, put in a cake crust, and steam for 3 minutes
10.
Add another pie crust and steam for 3 minutes
11.
Superimpose the last crust, steam for 3 minutes, and take out 3 cooked crusts
12.
One cooked pie crust is divided into two thin crusts
13.
Take a pie crust and roll it with potato shreds
14.
Make six in turn and put them on the plate
15.
Pour a small amount of oil in a non-stick pan and fry together until golden on both sides.
16.
Set the plate, you can adjust the dip.
Tips:
1. If you can't use up the mixed noodles, put it in the refrigerator and use it next time.
2. You can make burritos the night before and fry them the next morning.
3. If you like spicy food, you can brush a layer of chili sauce on the crust.
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