Shredded potato burrito

Overview

Friday, Christmas night. It’s the weekend again. I haven’t posted recipes or diaries for a long time, mainly because of my laziness. Too lazy to take pictures, too lazy to type. Maybe it’s because I talk too much on the show every day, and it always feels like it’s easier said than done. Shredded potato burrito, I made it more than two months ago, but I haven’t posted it online. The shredded potatoes can also be replaced with shredded radish, shredded green pepper meat, chicken drumsticks, etc., as long as you like.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• spring recipes
• fast food
• chicken essence
• dried chili pepper
• flour
• garlic
• onions
• potatoes
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• black sesame
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Add an appropriate amount of water to the flour and stir to form a batter. Mix well and let it rest for 15 minutes. This will make it firmer when baked. (The thickness of the batter should be enough that when scooped up with a spoon, a thin and continuous line can be drawn out when pouring out. Be careful not to make it too thin. If it is too thin, the baked cake will be too soft and difficult to form.)

   

2. 2 Use the time while the noodles are cooking to process the vegetables: wash and shred the potatoes, soak them in water and set aside. (If you want the shredded potatoes to be crispy and refreshing, you can change the water twice, add a little white vinegar, blanch the water, add cold water, and finally stir-fry over high heat.)

   

3. 3 Cut the onions, ginger and garlic with a knife, add a spoonful of very fresh soy sauce, 1/3 spoons of vinegar and set aside. Shred the green pepper and set aside.

   

4. 4 Next, let’s make pancakes: Heat a non-stick pan over low heat, pour an appropriate amount of batter and spread evenly, sprinkle with a little black sesame seeds for decoration, and fry until one side turns yellow. (Because I am using a non-stick pan, I did not put any oil in it. If it is an ordinary pan, it should be brushed with a thin layer of oil. Pay attention to low heat throughout the process.)

   

5. 5 When one side is fried, you can flip it over with a spatula and fry the other side.

   

6. 6 Put the fried dough into the pot and cover it with a lid, or put it into a plate and cover it with a damp cloth and set aside, otherwise the dough will become dry and hard.

   

7. 7 Next, stir-fry: Heat the pan with cold oil. When the oil is hot, add onions, ginger, garlic, peppercorns, dried chili peppers and stir-fry until fragrant.

   

8. 8 Add shredded potatoes and stir-fry until cooked.

   

9. 9 Add the green pepper, then add the very fresh soy sauce and vinegar and mix well. At this time, the green pepper is also broken.

   

10. 10 Add salt and chicken essence and bring to pot.

    

11. 11 Roll the shredded potatoes into the pancake and enjoy.