1. The purple potato is peeled, washed, sliced, and steamed in a pot.
2. After steaming, take it out and press it into a puree with a spoon, press it as finely as possible, and add self-raising flour.
3. Mix the original color self-raising flour with warm water.
4. Knead the two into a smooth dough and cover with plastic wrap.
5. Fermented to double the size, no rebound when you poke your fingers in.
6. Divide the white dough into small portions and flatten it into a round shape.
7. Spend 16 knives evenly on the edges.
8. Pinch the two corners together like a white flower.
9. Take a purple dough and knead it into a circle.
10. Spend three knives horizontally and three knives vertically on the surface evenly (I used the back of the knife).
11. Use chopsticks to poke lightly in the middle of the grid.
12. Then put the purple noodles on the white flowers, the florets are ready, ferment again and steam them in the pot (the fermentation time is controlled according to the temperature).
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