Baby Butterfly Noodle
by Shi Youyou 77
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix raw vegetables with cold boiling water to make a juice
2. In the same measuring cup, the ratio of wheat flour and vegetable juice is 4:1
3. Then start to knead the dough, knead the dough into a circle, cover it with plastic wrap and let it sit for an hour.
4. Let it stand and roll out the dough with chopsticks or a rolling pin, the thinner the better, remember it must be the thinner the better
5. It is easy to use molds to shape the noodles. Both wine bottle caps and cup caps can be used as molds.
6. Place the index finger of one hand in the middle of the noodles, and hold the chopsticks in the other hand to clamp from the symmetrical ends to the middle
7. The butterfly noodles are ready,
8. It can be dried in the sun or air-dried. It must be dried thoroughly, otherwise there will be bacteria. Store in the refrigerator after drying for three months
