Colored Noodles
1.
Wash the purple cabbage, tear it into small pieces or chop it, add 150 grams of water A, beat it into a puree with a hand, beat it a few more times, it will be more delicate;
2.
Filter out the juice and keep 130 grams;
3.
Add 300 grams of flour A and 2 grams of salt to form a very hard dough that can form a dough; put it in a fresh-keeping bag and put it in the refrigerator for 30 minutes to 1 hour;
4.
Wash and chop the rapeseed, add 60 grams of water B, and mash it with your hand;
5.
Strain the vegetable juice
6.
Add 170 grams of flour B and 1 gram of salt to form a very hard dough, put it in a fresh-keeping bag and put it in the refrigerator for 1 hour;
7.
Take out the dough, press the purple dough repeatedly with the noodle machine at level 0 until it is smooth;
8.
Go through the first, second, and third levels again, and then cut into noodles;
9.
Set up the noodles and let it dry for a while;
10.
The green dough is repeatedly pressed to smoothness with the noodle pressing machine at level 0;
11.
Go through the first, second, and third levels again, and then cut into noodles;
12.
Set up the noodles and let it dry for a while;
13.
Ingredient C for egg noodles is the same as vegetable noodles;
14.
It can be cut to the desired width with a lace round knife and torn apart by hand;
15.
This is how the cut noodles are.
Tips:
Use a noodle machine to press the dough. The dough should be very hard and too soft to stick. Use cornstarch as hand powder
