Korean burrito method 1) to make batter: mix white flour with water (ratio: 2kg of flour and 3kg of water), add a little alkali and salt (ratio: 20g of alkali and 20g of salt can be added to 50kg of white flour), and stir evenly. Put the stirred batter into a container for later use.
2) West lettuce and purple cabbage should be peeled, washed and cut into filaments for later use.
3) Wash carrots and cucumbers, and insert silk with a plug board.
4) Chop the parsley.
5) Take 1 slice of fried hamburger meat and dice it.
6) Take a pan, heat it for 3 minutes on medium heat, and evenly coat salad oil on the surface of the pan.
7) Take a spoonful of batter (or a spoonful and a half) (100- 130g) and pour it into the center of the pan, and use a spatula to rotate 360 degrees from the center of the pan to smooth the batter (note: rotate it for 3-5 times).
8) Take an egg (about 50-60g), beat the egg in the center of the flour cake, pour salad oil (about 10g) on the egg, and evenly spread the egg on the surface of the flour cake with a spatula; Turn the bread and eggs to medium-ripe; Then apply a layer of cumin sauce (about 20g) on the surface of the bread with a brush; Add shredded potato (about 50g), shredded lettuce (about 20g or 40g), shredded carrot (about 15g), shredded cucumber (about 20g or 40g), shredded purple cabbage (about 15g) and coriander foam (about 10g) in the following order.
8) Finally, on the surface of vegetables and diced meat, squeeze the salad dressing clockwise from outside to inside for about 4 and a half times (about 25g). Roll up the bread and take it out of the pot.
The above is an explanation of the Korean burrito practice. I hope you can understand that the practice of Korean cuisine is completely different from the traditional cuisine in our country. Therefore, people can learn more about foreign cuisines in their lives, enrich their horizons and enjoy unusual cuisines.