1. First, make the purple cabbage noodles. Use a cooking machine or a juice machine to squeeze about 110 grams of purple cabbage juice.
2. About 250 grams of flour, cut a hole in the middle, pour more than half of the purple cabbage juice, and don’t finish it all at once.
3.
Slowly stir the noodles into a uniform flocculent shape with your hands. This step is very important. The noodles should be evenly flocculent. What can't be the noodles or the dry powder
4. Slowly add the remaining purple cabbage juice until the noodles become a very hard dough. Cover with plastic wrap and wake up for 30 minutes. The dough must be hard. It should be as hard as possible so that the rolled noodles will not collapse. If the noodles are too soft, in the words of the Shaanxi people, the noodles will not be straight and collapsed. Here is a reference for novices to mix 250 grams of flour and about 110 grams of liquid, but this is not necessarily the case. It depends on the status. Because the temperature is different, the flour is different, and the waking time is different will affect the softness of the noodles. Still take the hardness of the dough as the standard. My mother is weak, I knead the dough by myself
5. To make the spinach dough, first remove a pound of spinach from the stems, only the leaves, wash and set aside
6. Blanch the spinach leaves and let them cool, then slowly add the flour
7.
Knead evenly
8. Knead the dough and knead it into a very hard dough. Cover with plastic wrap and wake up for 30 minutes. Just like the purple cabbage dough, make it as hard as possible while ensuring that it can be kneaded.
9.
Knead the awake noodles again and then flatten them and start rolling them
10. Roll out
11.
Roll up
12. Finally roll out into very thin dough pieces, stack them up
13. Cutting into noodles with a width of about 3 mm does not seem to be easy regardless of the noodles. In fact, this is the key step in making the noodles good or not. It is good if it is made with a knife. This technique is currently not mastered
14. Purple cabbage noodles are the same thickness
15. Look very fine
16. Below, soba noodles are purchased dried noodles
17. Put the next noodles in cold boiled water, each is the same, the pasta is more resistant to cooking, and it will cook longer
18. Take out the dry water and mix with a little scallion oil
19. At this time, let’s get some creativity. First, apply a layer of oil to the cake mold. Use more oil so that it is not sticky, and the finished product will be more crispy and crispy.
20.
Roll all kinds of cooked noodles into cake molds, and apply a layer of oil to work
21.
Preheat the oven at 180 degrees, 30-35 minutes for the middle layer, until the noodles lose their moisture. Put them on the plate as the "base" of the cold noodles. The noodles that do not need to be fried are healthier and have a good taste. Just use the noodles. Baked cakes are very dry to eat noodles. Just be careful not to burn it
22. Soba noodles are paired with a moderate amount of Japanese-style sauce, and a little seaweed and caviar are sprinkled on top to make a Japanese-style cold soba noodles with Japanese characteristics.
23. The spaghetti is matched with a moderate amount of Thousand Island salad dressing to make a western-style salad pasta
24. The purple cabbage noodles are served with some roasted sesame salad dressing, and then sprinkled with fried white sesame seeds to make cold sesame noodles with rich sesame flavor.
25.
Spinach noodles with a moderate amount of ginger-flavored salad sauce, and stir-fried garlic to make Chinese garlic-ginger cold noodles
26. Cut small tomatoes, bitter chrysanthemum, and purple cabbage into shreds, and then crush the roasted "dry noodles" with Caesar salad sauce to make a very distinctive crispy dry noodle salad, served with cold noodles
27. Place the mixed cold noodles on their corresponding homemade dry noodles with various decorations.
Tips:See steps for details
