This breakfast roll is always delicious, flavorful, chewy, and ready in just three minutes!
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Delicious three-minute breakfast rolls, vibrant green and appetizing, fragrant and delicious, the whole family loves it. Children are about to go back to school, come and try this breakfast roll. Prepare some beforehand before bed, and you can make a delicious and rich breakfast in just ten minutes. This breakfast is also different from previous ones, with vibrant green color and appetizing, fragrant and delicious, and nutritious, loved by everyone!
Delicious breakfast rolls are mainly made of vegetables, eggs and flour, made with water, simple and quick, fragrant and chewy, and loved by both adults and children. Just add spinach juice into the flour to make a dough, cover it with plastic wrap, can be refrigerated overnight, or roll it into shape and freeze it for later use, very convenient.
Quick breakfast rolls can be paired with rice porridge, soy milk, or rice cereal. The spinach used here is also a nutritious green vegetable. Spinach is rich in vitamins, various minerals, dietary fiber, and folic acid. Making breakfast rolls with spinach juice and dough is more nutritious.
Delicious breakfast rolls, a dish that never gets boring, fragrant and delicious and chewy, cooked in three minutes, made with spinach juice and dough, a simple and quick breakfast, rich in nutrients, children love it, let's take a look at the detailed recipe, thank you for your support!
Spinach Egg RollsMedium-strength flour 200g, spinach juice 120g, fine salt 1g, eggs as needed, meat crumbs as needed, edible oil as needed; Cookware: pancake pan or flat pan, quantity: 8-10 pieces.
Step 1: Add fine salt 1g to the flour, while adding spinach juice and stir into a dough. When making pancakes, soft pancakes, and eggs, the amount of water generally accounts for 50-60%. I used 120g of spinach juice to make the dough, which is quite soft.
Step 2: Make the dough, let it rest for 10 minutes before kneading it will be smoother. Cover it again and let it rest for 10 minutes.
Step 3: Divide the dough into equal dough sheets, spread edible oil, cover with plastic wrap, and let it rest for 10 minutes. If you want to let it ferment overnight, you can reduce the water amount slightly, the dough will be harder, and the dough will become softer after fermentation.
Step 4: Take one dough sheet, you can also smear oil on the cutting board, gently roll it thin. The dough sheet only becomes more chewy and soft after fermentation, it will not break when rolled, and it will not tear when rolled. If it is too soft, you can roll one head on the rolling pin and put it into the pan.
Step 5: Heat oil in pancake pan or flat pan, after preheating, put the slice on, cook until slightly browned, take it out.
Step 6: Crack an egg or drizzle egg liquid into the pan, and put the dough sheet on top of the egg.
Step 7: Use a spoon to press down, it's easier to cook, after cooking, flip it over, add your favorite sauce, such as sweet soy sauce, chili sauce, or tomato sauce. You can also add ham, cucumber, and lettuce.
Tips: 1. You can smear oil on the dough, refrigerate it overnight, and roll it open to bake in the morning; 2. You can also roll out the dough slices, put them on oil paper, separate them, and freeze them for storage. They can be stored for a week without any problems.
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