Shredded potato burrito
Overview
How to cook Shredded potato burrito at home
Tags
Ingredients
Steps
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Finished product picture.
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Preparation method: Grate an appropriate amount of potatoes into shreds and rinse with water to remove the starch. It tastes better with shredded carrots.
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Blanch in cold water until slightly browned. Remove, rinse with cold water, dry and set aside.
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Add an appropriate amount of oil in the pot, sauté the onion, ginger and garlic, add an appropriate amount of thirteen spices, soy sauce, add shredded potatoes, stir-fry, add an appropriate amount of salt, stir-fry and add an appropriate amount of chicken essence to taste, and remove from the pan.
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After frying, transfer to a plate and set aside.
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grams of flour, 2 grams of salt, appropriate amount of boiling water, stir evenly, knead the dough, and let it rest for about half an hour. Give equal doses.
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Roll the dough into a round shape, add an appropriate amount of oil, spread evenly, sprinkle an appropriate amount of dry powder, and stack the two together.
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Roll out the dough into a round shape of uniform thickness.
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Do not put oil in the pot, put the raw material into it, and bake it over medium-low heat.
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When one side is cooked, flip and cook the other side.
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When cooked, remove from the pan and uncover while hot.
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Add appropriate amount of potato shreds and chili oil to the cake base. You can add green onions and coriander according to your preference. Roll up one side of the green onions and serve.
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Finished product picture.
