Color Liangpi

Name: Color Liangpi
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 190g Spinach juice; 185g Purple Cabbage Juice; 185g Shimizu; 300g High-gluten flour; 30g corn starch; 3g salt; Some Sauce

by He Xiaohe

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Recently, everyone’s greetings have changed. As soon as they met, they sighed: Naive and hot!
Yes, the mountains and rivers across the country are hot, and the hot ones don’t want to eat anymore. But I always have to live, so I still have to eat. Air conditioning, cold skin, and watermelon juice are the standard items in this hot summer.
In order to spend the summer well, I have already prepared a juice machine.
I usually like to eat Liangpi, which is cool and refreshing, and treats loss of appetite. This time, I squeezed purple cabbage juice and spinach juice with a Supor juice machine to make colorful cold skin. Although it is a little troublesome, when it is done, the colorful colors will increase the appetite. How is it worth it.
This juice maker is super easy to use, and Supor Micro Mall is on a big promotion.

Ingredients

Color Liangpi

1. Purple cabbage get rid of old leaves

2. Wash and cut into small pieces.

3. Put the pieces of purple cabbage into the juicer and squeeze out the juice.

4. Open the juice outlet, and the beautiful purple cabbage juice is squeezed.

5. Wash the spinach and cut it slightly shorter.

6. Turn on the juicer and squeeze the juice.

7. After squeezing the juice, open the juice outlet and collect the spinach juice.

8. Squeezed vegetable juice.

9. Add 10 grams of cornstarch and a little salt to 100 grams of high-gluten flour, and add 185 grams of purple cabbage juice.

10. Stir well. Stir it for a while to make sure it becomes a smooth and flowing state. The mixing process takes about 5 minutes, so be patient.

11. Add 10 grams of cornstarch and a little salt to 100 grams of high-gluten flour, and add 190 grams of purple cabbage juice. Also make a smooth spinach batter.

12. Add 10 grams of cornstarch and a little salt to 100 grams of high-gluten flour, and add 185 grams of water to make a white batter.

13. Choose a non-stick pizza plate, brush a little bit of oil, scoop a spoon of batter, pour the plate from the middle, and shake the plate to spread the batter all over the plate.