Butterfly Pea Chicken Noodle Soup

Name: Butterfly Pea Chicken Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 cups Dumpling flour; 10g Butterfly Pea Flower; Gram salt; Some chicken soup; 160g boiling water

by Apple Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Noodles, have you tried green spinach noodles, gorgeous dragon fruit noodles, yellow carrots, pumpkin noodles... but have you tried blue noodles? We can make blue noodles with two natural dyes, one is purple cabbage and the other is butterfly pea flower. Purple cabbage is a vegetable, and butterfly pea flower is a kind of plant flower. With such a good ingredient, we can not only make tea and drink it, but also use it in our daily diet. What I am sharing with you today is butterfly pea flower noodles. I use arowana dumpling powder, which is made of wheat core powder. Whether it is made into dumplings or noodles, it is very chewy, not easy to muddy soup, and the mouth is smooth. This kind of noodles can be eaten in a big bowl without any side dishes. I served it with some chicken soup so that when eating noodles and drinking soup, the fragrance of the soup penetrates into the noodles, making the noodles more nutritious.

Ingredients

Butterfly Pea Chicken Noodle Soup

1. Prepare ingredients.

Butterfly Pea Chicken Noodle Soup recipe

2. Take two flat cups of dumpling flour and set aside. I weighed it, and each cup of flour is about 200 grams, which is about 400 grams in total.

3. First, clean the dried butterfly pea flowers and put them in a cup, and then brew them in boiling water for about 5 minutes. You can put a little more water. Because each brand has a different draft of flour, appropriate adjustments should be made according to the situation.

4. Add 1 tablespoon of salt to the flour, and then take 150ml of the soaked butterfly pea flower water, put it in the noodle machine, wait for the noodle machine to work on its own, and go through the three procedures of kneading, waking up, and coming out. Finally, the noodle machine came out automatically.

5. We can make a little more at a time and pack them into fresh-keeping bags. When we want to eat, we can take it out at any time. If you are rolling the noodles by hand, do the same.

6. Take a part of the noodles and place them in a boiling pot. After the high heat is boiled, stir frequently to heat them evenly until they boil until there is no hard core. If you want to eat something softer, you can fish it out later and simmer it again, it will be softer

7. This kind of noodles is directly served with stir-fried vegetables or soup, or it is best to eat directly after boiling in white water. My family has just stewed Cordyceps and Mushroom Chicken Soup. The warm chicken soup is best for winter consumption.