Three-color burrito
Overview
Burritos are a common pasta at our house. Today, there happened to be some leftover spinach and pumpkin in the refrigerator, and I had the idea to make this three-color burrito. It makes the originally ordinary food become nutritious and eye-catching~
Tags
Ingredients
Steps
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Wash and chop pumpkin and spinach separately.
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Place in a food processor and blend into two bowls of juice and set aside.
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Prepare three larger bowls. Add an appropriate amount of flour and an egg respectively, and slowly pour in the beaten juice just now and stir. For white burritos, just use cold boiled water.
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Add a little salt and five-spice powder to each bowl and mix well. This is the blended pumpkin batter.
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Pour a little oil into the pan. When it is medium cooked, slowly pour in the batter. Turn the pan quickly to spread the batter evenly on the bottom of the pan. Fry over low heat until both sides are slightly brown.
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Here are three fried burritos.
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Cut potatoes, carrots, green peppers, and red peppers into thin strips and set aside.
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Heat the pot. When the oil is hot, add carrots and potato shreds, add salt and soy sauce and stir-fry for a while. Add green and red peppers, stir-fry and remove from the pot.
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Put the fried vegetables into one end of the wrap and roll it up. Roll it as tightly as possible.
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Roll up all the cakes in sequence.
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Cut into sections and serve on a plate.
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Finished product picture.
