Rainbow Butterfly Noodle

Name: Rainbow Butterfly Noodle
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 150 Purple cabbage; 1/2 root (muddy) carrot; 150 spinach; Some warm water; Some beef; A parsley; 1 spoon Shrimp skin powder; A rape; Some Walnut oil; Some Red radish

by There is a little snail named An Qi

4.9 (1)

Favorite

4

Difficulty

Normal

Time

30m

Serving

2

My little snail loves the quick and easy-to-make rainbow butterfly noodles. Nutritional and healthy. "

Rainbow Butterfly Noodle

1. Spinach (blanched), carrots, purple cabbage, squeeze the juice and set aside. Knead the flour and warm water into a colored dough. Cover with plastic wrap and let for 30 minutes.

2. After the noodles wake up, roll them into rectangular strips.

3. Superimpose the faces.

4. Cut the stacked noodles into pieces.

5. Use a rolling pin to roll the noodles into thin slices.

6. Cut the noodles into cubes with a knife, and just grab them with chopsticks.

7. Put the prepared noodles in the pot and cook them up.

8. Add an appropriate amount of water to the pot and boil the beef, red radish and rapeseed. Put a few drops of walnut oil and a spoonful of dried shrimp peel powder. Pour the soup on the butterfly noodles you just picked up. Finally, a coriander.