Butterfly Pea Chicken Noodle Soup

Butterfly Pea Chicken Noodle Soup

1. Prepare ingredients.

2. Take two flat cups of Arowana dumpling powder for later use. 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 arowana dumpling powder, and then take 150 ml 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 braise it again to make it 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.

8. After removing the noodles, drizzle with a few spoonfuls of chicken broth. If the taste is weak, add salt or light soy sauce to taste.

9. Enjoy it!