Purple Cabbage Hand Rolled Noodles

Name: Purple Cabbage Hand Rolled Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 125g Purple cabbage; 420g Flour; 200g water; no no

by Little grapefruit MAMA

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Purple cabbage is rich in nutrients, especially rich in vitamin C, vitamin E and vitamin B, as well as rich in anthocyanin and cellulose, etc., which is popular among people. In addition, this vegetable can also provide the human body with a certain amount of important antioxidants: vitamin E and vitamin A precursor substances (β-carrot), these antioxidant components can protect the body from free radical damage, and can have Contribute to the renewal of cells. It has the effect of strengthening the body, and regular consumption can enhance people's vitality.

But the baby often can't chew purple cabbage, so we can make it into pasta so that the baby can eat it easily. A bowl of handmade noodles full of love.

Ingredients

125g Purple Cabbage
420g Flour
200g Water
no No

Purple Cabbage Hand Rolled Noodles

1. 125 grams of purple cabbage is the unwashed weight, wash and tear small pieces.

Purple Cabbage Hand Rolled Noodles recipe

2. Put it in a blender, add 200 grams of water, and beat into a slurry. I played for 2 minutes. It was very delicate. I can't see the shadow of the vegetables without filtering. If I want to see the vegetables, I can beat it for less time.

3. Without filtering, flush all the pulp into 420 grams of flour. The nutrition is in the vegetable puree, not in the juice. Don't filter it.

4. Knead into a smooth dough, cover with plastic wrap and let stand for 15 minutes. (I knead for 20 minutes, a good opportunity to exercise O(∩_∩)O~)

5. Knead again several times, dust the bottom plate with flour.

6. Flatten the dough and roll it into thin slices. Sprinkle the dough evenly with powder every few times. Turn it over and continue rolling, and roll it out as thin as possible. Turn it over often.

7. Finally, roll it out, dust the surface evenly, and fold it in half. Sprinkle a layer of powder evenly and fold in half.

8. Every time you fold a piece, dust it with flour.

9. Cut into even noodles.

10. After the cut is finished, shake it open with your hands (the flour is less when you fold it, here is not shaken), after all, remember to dust the noodles and shake the noodles again with your hands.

11. In the end, just leave them scattered. Prepare to cook. If you make too much, sprinkle more flour in the bag, put the noodles in, mix well, put in the refrigerator, and finish eating within 2 days.

12. After the water boils, put the hand-rolled noodles in and cook on high heat, stirring the bottom of the pot with the spatula to prevent sticking to the pot. (Hand-rolled noodles boiled in lamb soup, served with prawns and broccoli~~~ Freshly turned.)

Tips:
With this method, you can also make a lot of colored noodles, orange carrot noodles, green vegetable noodles and so on.
Every day a baby nutrition meal, welcome everyone to share!