1. Pour the high-gluten flour into the cook machine.
2. Add pumpkin puree (pumpkin is steamed in advance and pressed into puree for later use).
3. Turn on the first gear of the cook machine and knead it into a snowflake shape for 3-4 minutes.
4. Knead it with your hands instead of smoothing it, just hug it.
5. Install the noodle pressing accessories, adjust the noodle cutter head to 8 gears and start pressing. The noodle cutter heads have a total of 8 positions and I pressed each position twice. The more the noodles are pressed, the smoother the noodles.
6. After the dough is pressed, replace the cutting head.
7. It’s time to cut the noodles.
8. Every time the machine reaches a certain length, press the stop button and cut it with scissors. Sprinkle a thin layer of flour to prevent sticking. After being cut, they are neatly placed on the baking tray.
9. Put water in the pot, boil the chopped green onion, and add the noodles.
10. Then add spirulina and salt. Boil for about 6-7 minutes and add the cleaned shrimp. Turn off the heat after the shrimp changes color. Put in coriander and sesame oil and it's done
Tips:1. When kneading the dough by hand, the dough is particularly hard and it is not easy to knead into a ball. Simply knead it together, just press it twice with the machine. Don't mix the noodles too soft, it is not easy to handle, and it is not chewy enough to eat.
2. Pumpkin puree can be replaced with other vegetables. If it is replaced with water, it should be reduced appropriately.
