Vegetable Burrito with Dumpling Crust
1.
Prepare the required ingredients, boil corn and eggs for later use
2.
Add chicken breasts, scallions, ginger, and Vitamax cooking wine to boil for 15 minutes until cooked
3.
Place the dumpling wrappers on the grill and bake at 180 degrees for 10-15 minutes
4.
Cut the lettuce into thick strips, and cut the colored peppers into thin strips
5.
Broccoli is broken into small flowers, soaked in salt water to remove the floating soil and small insects, then scalded and removed to cool for later use
6.
Cut the hard-boiled egg into four pieces, and tear the cooked chicken breast into shreds by hand
7.
Cut the ham into thin slices and use a cup to press it into round slices like dumpling skins
8.
Add honey to the sesame sauce and peanut butter, 8 grams of June fresh soy sauce with light salt, and taste the mellow oyster sauce to blend evenly
9.
Add a little water to make a flowable paste
10.
Put all ingredients except eggs into a bowl, add crushed black pepper and olive oil and mix well to prevent oxidation of the ingredients
11.
Put a slice of ham on each dumpling skin and add some vegetables
12.
Just squeeze some homemade salad dressing on it
13.
Do not mix vegetables with salad dressing in advance, mix well when you eat, so as not to affect the taste of vegetables out of soup
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