[Spring Healthy Vegetables] How to make colorful vegetable crispbreads

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  1. Add a little water to spinach and purple cabbage and beat into juice.Add 3 grams per 250 grams of flour.Mix yeast and 1 teaspoon salt evenly and prepare two portions.
  Pour the beaten spinach juice (purple cabbage juice) into the flour gradually, and stir it into dough with chopsticks while pouring.

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  2. Knead the dough and cover it with plastic wrap (you can also use a pot lid) Yes), let it rise until the inside becomes honeycomb-shaped, about 1 hour.You can open it and take a look during the rising process.

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  3. Divide the risen dough into small portions and knead until smooth., let rise for another 10 minutes, and roll into pancakes (the thinner, the better).

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  4. After the pan is preheated (no need to pour oil), roll it out Place the good pancakes in, cook until bubbling and then turn over.Once the pancakes are crispy, serve them out (the method is the same for both colors).

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  5.The pancake drums are cute and very healing.

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  6. Crisp and delicious spring health vegetables-colorful vegetable crisps It’s ready~
  It has a variety of combinations, whether it’s sweet salad dressing, Thai sweet and spicy sauce, or curry sauce, it’s all very delicious.