Soybean burrito
By VicentaLakin
The soybean bread is made in a way that looks like a copper turn and is made of coarse grains, taking into account the two diets of old people in their homes who eat coarse food and their husbands who don't like to taste rough. This is the breakfast main recipe for two days ago. I'd be frozen in a freezer if I didn't eat it right away. If it's used in the morning, it'll be ready the first night. Because it's early, it's not bright, and some of the photos are not very good。
Recipe Recommendations
- cornmeal 160 grams
- Rich and strong fans 120 grams
- bean dregs
- eggs one
- Paoda powder 1 gram
Steps for Soybean burrito
1
Soybean slag. I used to freeze it in the fridge。
2
The slag, corn paste, rich powder and water are mixed into a slightly dense base paste。
3
A full egg is put into a water-free and oil-free basin。
4
The eggs are distributed to the extent that they are visible at the time of the disturbance, for only three or five minutes。
5
It pours a good egg fluid into the base paste。
6
Put your face up and down with a rubber shovel。
7
Until it's even, no bubbles。
8
Scratch a spoon with a little spoon, the amount of each cake。
9
The tacos put a little bit of oil in the spoon and pour the paste. There's no need to do anything about it. If it's so thin, it'll be round and flat。
10
There's a clear bubble on the top of the paste, so you can flip。
11
It'll only be two minutes after turning over。
12
Kind of like a copper turn, huh
13
This one's unoiled。
14
The pasta is not sugary. Blueberry sauce, cheese chips, cheese and soybeans can match。Soybean burrito Make Tips
1. The base batter should not be too thin, as eggs will be added later.
2. Beat the eggs last and add them to the batter just before cooking to avoid losing the foam too early.
3. I used fine cornmeal for a more delicate texture.