Jade Egg Burrito

Overview

I made a nutritious breakfast for my baby this morning. She likes this kind of colorful food the most. Seeing her satisfied expression makes it worth it no matter how tired I am!

Tags

• staple food
• home cooking
• old man
• breakfast
• spring recipes
• edible oil
• egg
• low gluten flour
• potatoes
• spinach
• spinach juice
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Wash the potatoes, peel them, cut into thin strips and soak in water.

   

2. 2 Wash the carrots, peel them and cut into thin strips.

   

3. 3 Wash the spinach, blanch it in hot water to remove oxalic acid, then cool it, drain it, cut it into small pieces, and squeeze it into a juicer to make pure vegetable juice without adding water.

   

4. 4 Crack the eggs and flour into a bowl, add the spinach juice little by little and stir continuously until it becomes a thin yogurt-like batter without gnocchi and set aside.

   

5. 5 Drain the water from the shredded potatoes.

   

6. 6 Heat the pan, add the base oil, add a small amount of chopped green onion, and stir-fry until fragrant.

   

7. 7 Add the shredded carrots and stir-fry. Be sure to add the shredded carrots first and stir-fry until soft. The aroma of the carrots will be stronger.

   

8. 8 Add shredded potatoes and stir-fry quickly.

   

9. 9 Add appropriate amount of salt and remove from pan.

   

10. 10 Preheat a small pan over low heat, add a little base oil, pour a spoonful of batter, and shake the pan to spread the batter evenly. It must be thin.

    

11. 11 The batter solidifies slowly and the color is beautiful.

    

12. 12 Flip and fry until cooked through.

    

13. 13 Place the pancake on a chopping board and place fried carrots and potato shreds on one side.

    

14. 14 Roll up the dough.

    

15. 15 Cut the burrito in the middle, as shown above.

    

16. 16 The Jade Egg Burrito is light and delicious with great color, aroma and taste.