Fruit and Vegetable Butterfly Noodle
1.
Fresh vegetables, pumpkins or carrots or cucumbers or purple cabbage purchased in supermarkets or vegetable farms. I originally wanted to buy spinach, but I didn't sell them this season!
2.
Wash and cut into pieces!
3.
Juice separately with a juicer!
4.
The squeezed vegetable juice is set aside!
5.
Take the right amount of flour!
6.
Add different vegetable juices. Each vegetable has a different water content. The vegetable juice is between 40 and 50 grams. Note that the dough should not be too wet or it will not be good for pressing!
7.
Knead into a dough, pay attention to the dough is too dry, it doesn't matter if there is dry powder, it will be moist after it wakes up!
8.
Cover with plastic wrap and let for 20 minutes!
9.
Use a rolling pin to roll into a sheet about one centimeter thick. If the dough is still very dry, it doesn't matter if there is dry powder!
10.
Prepare a household noodle press and adjust it to the first gear!
11.
Use gears 2 to 6 in turn to gradually thin the dough!
12.
Press it to the 6th gear so that it is thin enough!
13.
Take out the mold and press the pattern on the dough sheet!
14.
To prevent adhesion, you can wipe off the dry powder!
15.
Use chopsticks to hold the middle of the dough!
16.
Chop the chopsticks in the middle again, pull out the chopsticks that are pressed, pinch the middle part tightly, and a butterfly noodle is ready! !
17.
Make many butterfly noodles one by one! The leftover material can also be made into cute animal patches!
18.
It can be canned and stored in a cool place, dry in the shade!
19.
When you want to eat, you can boil the water, add the noodles and cook and add the right amount of seasoning to eat!
20.
The butterfly noodles made with vegetable juice have a fresh taste and chewy noodles, which is very suitable for the elderly and children!
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