1. Add some water to the cooked purple sweet potato and make a puree.
2. Appropriate amount of flour and purple potato mash.
3. Wake up with the purple sweet potato dough for a while. (I can't shoot purple, I'm drunk too 😅)
4. Cut pumpkin, onion, and Cantonese cabbage core into small cubes.
5. Heat an appropriate amount of oil in the pot.
6. Stir-fry star anise, garlic slices and dried red pepper until fragrant.
7. Three Ding put in.
8. A bowl of boiling water, salt, oyster sauce, Pixian bean paste, light soy sauce.
9. Cook three bell peppers for a while and serve.
10. Bring a proper amount of water to a boil in a boiling pot, turn to a low heat, hold the dough in your left hand, and scissors in your right hand, and cut along the edge of the dough into a suitable size.
11. Cook it and remove it several times with cold water, and pour it with pumpkin and cabbage marinade. Serve.
12. Finished product.
13. Finished product.
Tips:Strangely, the purple potato noodles are not so purple anymore. 😅 Lavender noodles and braised are two servings, you can add or subtract according to your discretion.
PS: The noodles should be a little harder, otherwise the noodles are easy to stick scissors, cut along the periphery of the dough, cut about 2 cm, the cut noodles are like small shells, super beautiful. After the dough has been cut a circle, it is rounded on the panel and then cut. It is not sticky, and the cut surface is good-looking, which helps to cut a beautiful scissors surface.
