Multi-flavored Salad Noodles

Multi-flavored Salad Noodles

1. First, make the purple cabbage noodles. Use a cooking machine or a juice machine to squeeze about 110g of purple cabbage juice.

2. About 250g flour, cut a hole in the middle, pour more than half of the purple cabbage juice (do not 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 even, and the noodles should not be the noodles or the dry powder)

4. Slowly add the 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 said that it will be as hard as possible, so that the rolled noodles will not collapse. If the noodles are over Soft, in the words of Shaanxi people, it means that the noodles can’t stand upright, and the noodles are dripping. Here is a reference for novices to mix 250g of flour with about 110g of liquid, but this is not necessarily true. It depends on the state. Because the temperature is different, the flour Different, different waking time will affect the hardness of the noodles. Still take the hardness of the dough as the standard. Mom is very 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 it with plastic wrap and wake up for 30 minutes (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, it was rolled into very thin noodles and stacked up (see my diary for the specific process: Shaanxi Qishan Boiled Noodles)

13. Cut the noodles into 3mm wide noodles (don’t look at the noodles, it seems easy, but this is the key step in making the noodles good or not. It’s best if you use a knife to plow the noodles. 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 water (each kind is the same, the pasta is more resistant to cooking, and cook for a longer time)

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 (the oil should be a little bit more so that it is not sticky, and the finished product will be more crispy)

20. Roll all kinds of cooked noodles into cake molds, and apply a layer of oil to work

21. Preheat the oven to 180 degrees, 30-35 minutes for the middle layer, until the moisture of the noodles is lost, and put them on the plate as the "base" of the cold noodles (the noodles made in this way do not need to be fried to be healthier and have a good taste. Baking the noodles will give you the feeling of eating dry noodles. Just be careful not to bake them.)

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.

23. The pasta is served 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 sauce, and then sprinkled with fried white sesame seeds to make a rich sesame flavor [Cold sesame noodles]

25. Spinach noodles with appropriate amount of ginger-flavored salad sauce, and stir-fried garlic to make Chinese-style [garlic and 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] with cold noodles.

27. Put the mixed cold noodles on the corresponding [Homemade Dry Noodles] with various decorations.