Vegetable Egg Burrito
Overview
A quick and nutritious breakfast, paired with a bowl of porridge or a cup of soy milk or a cup of milk.
Tags
Ingredients
Steps
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Wash the lettuce, wash and cut the cucumber into shreds and set aside.
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Wash, peel and shred the potatoes, wash with water to remove the starch and remove; wash, peel and shred the carrots and set aside.
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Beat two free-range eggs.
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In order to make it easier to stir evenly, sift the flour into the egg liquid (you can also skip the sieve, if you are afraid of trouble *^_^*).
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Add starch.
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Add a little water and salt and stir into a thin paste.
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Ready to make egg cakes: Turn on the heat, add oil to the pan and pour out the oil. At this time, the pan is very hot. To ensure that the egg cakes are formed smoothly, turn off the heat.
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Pour in the batter, swirling the pan to spread the batter evenly. Turn on low heat, and when the batter is set, rotate the pan so that the omelettes will rotate with it. After one side is cooked, turn it over until both sides are fully cooked.
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After spreading the batter in this way, this is what the egg pancake will look like.
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After all the batter is spread, use the same pan to fry some shredded potatoes and carrots. Don't forget to sprinkle a little salt.
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The mature appearance.
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Prepare the burrito: First spread the omelet evenly with your favorite sauce (or garlic sauce or tomato sauce or peanut butter or others).
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Place cucumber shreds, cooled potato shreds and carrot shreds on top.
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Put lettuce on it (actually, it’s up to you what you like, it can be meat or vegetable, or it can be completely vegetarian; it can be a combination of raw and cooked like me, or it can be all vegetables and fruits that can be eaten raw).
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Starting from the lower part, fold it upward.
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Roll it up from left to right.
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Finished product.
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What it looks like after cutting (it is not recommended to cut it when eating. It is good to hold it directly with your hands after rolling it, and the vegetables will not fall out).
