Shredded potato burrito

Overview

How to cook Shredded potato burrito at home

Tags

• staple food
• pasta
• breakfast
• cake
• chicken essence
• flour
• green chili
• hot water
• onions
• potatoes
• thirteen incense
• carrot
• peppercorns
• salt

Ingredients

Steps

1. 1 Slowly add hot water to the flour, knead into a soft and smooth dough, cover with plastic wrap and leave for more than half an hour.

   

2. 2 Remove the seeds from the green chili pepper and shred it into strips, and chop the green onion into small pieces.

   

3. 3 Peel and shred carrots.

   

4. 4 Peel and shred the potatoes, rinse with water to remove the starch on the surface.

   

5. 5 Blanch shredded potatoes and carrots in hot water and let cool.

   

6. 6 Drain the water and place in a basin.

   

7. 7 Add green pepper shreds and chopped green onions. Heat an appropriate amount of oil in a pot, add peppercorns and fry until fragrant. Remove the peppercorns and pour the hot oil into the minced green onions to bring out the aroma.

   

8. 8 Add salt, thirteen spices and chicken essence, mix well and set aside.

   

9. 9 Divide the dough into 4 equal parts.

   

10. 10 Take one of the portions and roll it out thinly, and spread the shredded potato filling in the middle.

    

11. 11 Fold the sides.

    

12. 12 Roll up from bottom to top.

    

13. 13 Pour an appropriate amount of oil into the pot, put the cake base into the pan and heat over low heat with a lid.

    

14. 14 Fry until both sides of the pastry are golden and crispy.

    

15. 15 Cut into pieces and serve on a plate, best eaten while hot.

    

16. 16 Finished product