매콤 달콤 겉바속촉 계란 부리또!! 매일 먹고 싶은 맛!

Egg Burritos. Cooking Haru :) Cherry tomato 60g. It is 2TBSP of chopped tomato. Chopped onion 2TBSP (50g). Chopped Jalapenos 2TBSP (40g). You can adjust the amount of jalapenos. A little salt (2-3 pinches). Black pepper. Taste and adjust the amount of salt. Delicious salsa is done. Lettuce. 4 Cute eggs (for 2 burritos). 5TBSP of milk (You can use the fresh cream). Softer. Softer. 1 TBSP of Mirin or cooking wine (If you don’t have it, skip it). 1TBSP of Sugar. A little salt. Low heat. Enough cooking oil. Egg mixture. Stir gently to cook the egg softly. Cook it until 80-90%, the rest will be cooked with residual heat. Super soft eggs that melt in your mouth. 120g of Bacon. Medium-low heat. You can add a little cooking oil or skip it. Sizzling. siZZling. Sauce - 1 TBSP of mayonnaise + 1 TBSP of sriracha sauce. merry-go-round ♪♫. Warm tortilla up over the low heat to soften it. Take it out when the soles of its feet get warm. Put cheese and 2 TBSP of salsa. Lettuce, Sriracha + Mayo, Bacon. Eggs. Put the cheese on top again and wrap it. Deliciously finish!. I used tortillas that were 10” in diameter. Adjust the amount of ingredients depends on the size. You can change the ingredients to what you like. Put a bunch of your favorite ingredients and pack them up. You can eat as is but I will make the outside crispy. Place the burrito, edge down, on a preheated pan. Make it evenly light brown. It looks more delicious after browned. The outside becomes crispy and yummier. Cut the belly and see inside. Full of super soft eggs! Mouth-watering!. Sweet eggs, savory bacon and spicy sauce! It is perfect. The outside is crispy and inside is soft! It is really yummy!. Try to make it. You will like it. [Epilogue] Building an egg tower. 2nd Try. Spatula Monster ‘Yay!! Eggs!! Nice to see you again!’. Thank you for watching the video!!.

Channel: 쿠킹하루 Cooking Haru :)

Views: 1,289,540

Keywords: 부르또, 또띠아, 또띠야, 토띠야, 퀘사디아, 계란샌드위치, 계란토스트, yt:cc=on

Id: 2jrydFvHLE4

Length: 5min 20sec (320 seconds)

Published: Mon Apr 03 2023