Ingredients

Main ingredients

150 grams of flour

1 potato

Accessories

Peanut oil

Adequate amount

Salt

1.5 teaspoons

White sugar

1 teaspoon

Oyster sauce

1 teaspoon

Five-spice powder

0.5 teaspoon

Onions

1 stalk

Onion

30g

Red pepper

20g

Lettuce

1 head

Egg

1 piece

Water

Adequate amount

Ginger

2 slices

Garlic

2 cloves

How to make shredded potato burritos

1.

Put flour into a basin Medium

2.

Add eggs, salt, five-spice powder and water and stir until there are no grains

3.

Then add Add the chopped green onion, mix well, and cook for 10-20 minutes

4.

While the noodles are cooking, peel the potatoes and shred them, rinse off the starch and red pepper , onion, ginger, and garlic, evenly cut into thin strips and set aside

5.

Heat the pot, sauté the ginger and garlic until fragrant, add the onion and red pepper, and stir-fry the potatoes.

6.

Add an appropriate amount of salt, sugar, and oyster sauce, stir-fry until mature, remove from the pan and set aside (this process is the same as frying shredded potatoes at home, just be careful not to Add water to stir-fry, so as not to cause too much water, which will cause the soup to flow easily when making the rolls.)

7.

Heat the pot hotter, add a little oil to moisten the pot, and then Pour out the excess oil until there is no flowing fat in the pot, then scoop a spoonful of batter into the pot

8.

Turn the pot quickly to spread the batter evenly Spread out

9.

Sear incense on both sides