How to make tomato egg burrito

Simple and easy-to-learn dishes are the motivation for modern people to cook. The tomato and egg burrito dish not only satisfies the taste of the general public, but also meets the time requirements and does not require long waiting. Paired with fragrant white rice and a bowl of soup, this is how you truly enjoy life.

1. Prepare a tomato, blanch it in boiling water so it is easier to peel, and chop the tomato.

2. Put three eggs into a bowl, add salt and chopped green onions and mix well. Let the egg white and egg yolk combine thoroughly

3. Add 1/4 cup (35g) flour and stir evenly until the flour is fully blended into the egg liquid. (It is best to sift the flour into the egg liquid, but I just sprinkled it in to save trouble). Heat a pan with a small amount of oil, heat the oil to 80%, pour in the mixed egg liquid. Remember to turn to low heat, otherwise the omelet at the bottom will burn. Do not stir the omelette until it is set as a whole. You can gently rotate the pan to spread the omelette more evenly.

4. When the omelet is formed, turn it over with a spatula and fry for a while until cooked through. You can press the omelet with a spatula. If it is elastic and not concave, it is cooked through and can be served. (Because a small amount of flour is added and the pancake is fried slowly over low heat, it is easy to cook. It is basically cooked once it is formed).

5. Roll up the pancake, cut it into small pieces, and add a bowl of cooked millet porridge.

Not only is it easy to eat unhealthy food when eating out, it is also easy to eat too much. The tomato and egg burrito is simple to make, and it is a good idea to make it at home.