Colored vegetable burrito
By VicentaLakin
Recipe Recommendations
- flour
- eggs appropriate amount
- potatoes 1-2 a
- spinach appropriate amount
- Dragon peel appropriate amount
- purple cabbage appropriate amount
- carrots appropriate amount
- lettuce appropriate amount
- onion appropriate amount
- fragrant cucumber appropriate amount
- coriander appropriate amount
- bean paste appropriate amount
- Korean hot sauce appropriate amount
- salad dressing appropriate amount
- Thousand Island dressing appropriate amount
- salt appropriate amount
- oil appropriate amount
Steps for Colored vegetable burrito
1
All kinds of favorite vegetables, fruit juices, flamingo peels to the outermost skin, spinachs to be hot, cold water to get juice, or it's bitter
2
Vegetable juice, sauce, one, sauce: Southern friends who don't like soy sauce can use sweet sauce, some chili sauce, some seafood sauce, not dry, but delicious. The last-end salad sauce and lasagna can be used. A salad sauce with sweet taste, a salted salt sauce, 3, potato curds, cold salt, fragrance, less carrots, and better. The four-barrelled vegetables cut silks, like purple cabbage, lettuce, cucumber silk, onions, just a little bit, just to make them, and a little more onions, which are good inside! Eggs first
3
Vegetable juice, sauce, one, sauce: Southern friends who don't like soy sauce can use sweet sauce, some chili sauce, some seafood sauce, not dry, but delicious. The last-end salad sauce and lasagna can be used. A salad sauce with sweet taste, a salted salt sauce, 3, potato curds, cold salt, fragrance, less carrots, and better. The four-barrelled vegetables cut silks, like purple cabbage, lettuce, cucumber silk, onions, just a little bit, just to make them, and a little more onions, which are good inside! Eggs first
4
A few colors divide the flour into parts, with less salt, and some egg fluid, and then evenly mixed with water: three bowls of water (vegetative juice + water), which consumes the same proportion of water. Make sure it's smooth
5
The face must be smooth, no creeps, like this。
6
The boiler, with a small amount of oil, the home, with about a spoon and a half of a spoon in the middle, with the back of the shovel gently smoothing the face, lightly
7
The fire must be smaller, I use the tacos, the temperature is good, because there's no other person's tool, so light it up, or it's dry, it's bad, it's bad, it's not good, it's not good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good
8
Put an egg in the face and break it with a shovel, just like that
9
When the egg fluid is a little condensed, lifts the cake with your hands or chopsticks, and if you can turn it up, turn it over quickly
10
Scratch the sauce, no little brush, paint it on the back of the spoon, it's good. It's got to be a little bit of a side, but it doesn't smell. Then you put the potato silk on it, about a spoon, and then you put it on it, all kinds of vegetables, each a little bit, onions, fragrances, and then you take a lap。
11
Finally, a lap (presumably a rougher shape than a chopstick) with salad sauce or a thousand-island sauce is recommended in a bag, and it is convenient to cut a small mouth。
12
ROLL IT UP, ROLL IT TIGHT, CUT IT OPEN IN THE MIDDLE, OK, LOOK AT IT, IT'S REALLY GOOD
13
With soybean or porridge, it's good enoughColored vegetable burrito Make Tips
1. Make sure the batter is mixed evenly. You can mix the batter and let it sit for a while; this is just enough time to prepare the vegetables, which will make the batter more uniform.
2. Make sure the heat isn't too high. I use an electric griddle, but a frying pan works too; a non-stick pan is best.
3. Be patient when spreading the pancake and don't rush to flip it. My experience is that it's about ready when the egg mixture starts to set. Of course, this depends largely on the thickness of the pancake and the consistency of the batter; lift a small edge to check before flipping.
4. These pancakes are best eaten fresh, so don't make too much at once. 2-3 bowls of batter will make about 4-7 pancakes. If you can't finish them, the remaining batter can be spread into thin plain pancakes without filling; they are also very tasty and chewy.