Homemade Emerald Noodles
1.
Wash 1 handful of sweet potato leaves
2.
Chopped
3.
Add water to make a juice, take 125g
4.
Put the flour + vegetable juice + salt into the bucket of the chef's machine
5.
Choose 2 levels and knead for 5 minutes
6.
Knead into a slightly hard dough (due to less water, not all kneaded into a dough), then gently knead into a dough with your hands
7.
Put it in a fresh-keeping bag and wake up for half an hour.
8.
Flatten and roll out the dough
9.
Cut into small pieces
10.
Install the noodle press and adjust the thickness to 8
11.
Noodles are pressed with a noodle machine
12.
Fold up the dough
13.
Decrease the thickness by 1 step (in turn to 7-5-4-2) to thin the dough
14.
Repeat the process! Until pressed to the thickness you want
15.
Sprinkle the pressed dough with dry flour to prevent sticking
16.
Replace the noodle cutter and cut the noodles.
17.
It can be stored for 3 days in cold storage, and it can be frozen if you can't finish it.
It’s best to cook freshly cooked, if you can’t finish it, you can dry it (or blow it with a fan), or put it in the refrigerator and freeze it.
Tips:
1. The key to making noodles: make the noodles firmer;
2. Vegetable juice: The juicer I use makes it fine and does not need to be filtered. For example, spinach leaves must be blanched and cut;
3. Because the water absorption of flour is different, adjust the amount of water according to the situation, add some flour when it is soft, and add some water when it is dry. Sprinkle flour on the noodles and mix evenly to prevent sticking.
