Vegetable Burrito
by Nananab
Favorite
Difficulty
Easy
Time
15m
Serving
2
Vegetable burrito
1. Pour boiling water into the flour and stir it quickly with chopsticks into a flocculent shape.
2. After kneading the dough, cover it with a damp cloth and let it stand for half an hour.
3. From the frying pan, put the kelp, soybean sprouts, and dried shreds in, stir-fry for a while, add the light soy sauce, black pepper powder and appropriate amount of boiling water. Turn to low heat and simmer for 20 minutes.
4. After the dough is proofed, divide it into 4 equal parts and press into an oblate shape. Brush a layer of salad oil on two of the pasta.
5. After the dough is proofed, divide it into 4 equal parts and press into an oblate shape. Brush a layer of salad oil on two of the pasta.
6. Superimpose the noodles and press to help the noodles bond better.
7. Roll the dough into a thin and round crust. Thin but not transparent is best.
8. Roll the dough into a thin and round crust. Thin but not transparent is best.
9. Roll the dough into a thin and round crust. Thin but not transparent is best.
10. After the pot is hot, brush a layer of salad oil in the pot. Put the crust in. Turn over and fry after seeing the bulge. Fry for 1 minute on each side.
11. Prepare 4 fried eggs.
12. After the vegetables are cooked, remove them, drain the water, and divide the crust into two.
13. First brush a layer of King Shacha King on the cake crust, and then brush a layer of sweet flour sauce.
14. Put lettuce, fried eggs, and vegetables in turn. Tighten it to start. It's most delicious when eaten hot.
Tips:The crust is soft and chewy. The elderly can also eat.
