1. Use an appropriate amount of red yeast rice flour to form a smooth and moderately hard dough for fermentation.
2. Use proper amount of spinach powder to make a smooth and moderately hard dough and ferment.
3. The proper amount of pumpkin powder is fermented into a moderately hard and smooth dough.
4. Knead the fermented dough until evenly.
5. Roll the dough of the three colors into a thin and even dough and overlap them together.
6. Cut into appropriate size and overlap the required height in turn.
7. The finished rainbow backgammon dough is being sent for the second time.
8. Put the dough in a small cage, boil in a pot of cold water and steam for 20 minutes, then lift the lid after 5 minutes.
9. The steamed finished rainbow BBK pasta has distinct layers and is soft and fluffy.
10. The cut out four sides of the finished product are novel in shape, no pigment added, safe to eat, soft and puffy, sweet and delicious, and the festive family banquet rainbow backgammon has a good meaning and adds a festive atmosphere.
