Rainbow Noodles = Glamorous + Delicious + Nutrition, Dedicated to You, The One I Love
1.
Prepare natural colors.
2.
Chop carrots and spinach separately, put them in a food processor to make a paste, and squeeze out the juice. If you want the color to look good, it is best not to add water, and the cost of materials is more. What needs to be reminded is that spinach needs to be blanched with boiling water in advance to change the color and remove oxalic acid. My carrot is mixed with water, so the color is not bright.
3.
Slice the purple sweet potatoes, steam them in a pot, and grind them with flour.
4.
Prepared pigment
5.
Add salt to the water so that to make the flour stronger, slowly pour in the flour little by little and stir it into cotton wool. The same goes for all flour.
6.
Knead them separately. And wake up for more than half an hour.
7.
Use a noodle machine to press into pieces respectively, to the 4th gear. If you don't have a noodle machine, you can roll it out by hand, and the thickness is about 1mm.
8.
Layer by layer, layer by layer, and then cut horizontally.
9.
The two cut pieces are stacked together to form eight layers. Find a ruler, or a straight thing to measure, use a knife to cut a thin layer, the thickness is about 1-2mm
10.
As shown in the picture after cutting, the cross section is facing up
11.
With the cross section facing upwards, continue to press it again with four steps, or use a rolling pin to roll it to a thickness of about 1mm.
12.
Press all the noodles separately.
13.
As shown
14.
You can apply a little starch to prevent sticking.
15.
Put water in the pot. After the water is boiled, add the noodles. After the pot is boiling, cook for about 3 minutes. Take out the noodles and pass them over with cold boiling water. This makes the noodles stronger and not easy to stick.
16.
Fried a plate of shredded potatoes, a plate of tomatoes and eggs, let's have a rainbow noodle topping. Haohao's little pot friends are eating heartily.
Tips:
1. When making noodles, add water or vegetable juice little by little. The dough for noodles needs to be harder.
Second, the good noodles are best left over in cold water so that the noodles are firm and not sticky. The taste is better.
