Three-coloured bouquets
By VicentaLakin
We eat regular food, which is also the healthiest natural dye, and extracts fresh colours that can be colored foods. Today we'll share with you a three-coloured dumpling, with the pelvis of vegetable juice, more resilient, better tasted and more fun. {\i1 \cH30D3F3F4}
Recipe Recommendations
- cabbage half a
- meat 300 grams
- onion appropriate amount
- fungus 10 grams
- mushrooms
- Tricholoma of 5
- eggs of 1
- carrots 2 pieces
- spinach 200 grams
- purple cabbage
- flour 600 grams
- ginger appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Three-coloured bouquets
1
Because this is what's left of Sunday's cooking, and there's not a lot of pictures, so it's a simple one, so let's just get it ready
2
I like to put some mushrooms and mussels in dumplings, and these guys usually hate it, they don't even touch it, they break it in the pie, they're both nutritious and they're popular with picky families。
3
The cabbage and other foods are shredded, with better salt to dry up, then dry water, mixed with meat pie, with old, raw, oil and adequate salt, and a single egg, evenly mixed in one direction。
4
This time, we used carrots, spinach and purple kale to make a colored natural dye。
5
These are too common foods and are easy to colour and do not affect taste. If you want yellow, you can do it with a pumpkin's steamed juice. Make these foods small and put them in a juicer or a cooker。
6
Three dyes are ready! They've just been squeezed out and they're almost gone。
7
Some 600 grams of flour, divided into 3 equals, mixed with three colours of vegetable juice。
8
The three types of vegetable juice are different in water-sorting nature, so you have to put the vegetable juice in line with the pasta, pour it into the vegetable juice slowly, and mix the flour with a chopstick. When all the flour is in the form of a tart, don't put it on, start rubbing the face with your hands, feel too dry to put too much water。
9
Each one of them has three lights: handlight, facelight, facelight。
10
Wake up a little bit more.
11
Growing stripes。
12
The three pieces of noodles are cobbled together and the two heads are squeezed。
13
Then we're going to twist the dough a few times and stretch it to the right width。
14
The noodles are longer, so they cut open from the middle and then cut into a flat little agent。
15
Start skinning. Wraps the material, clasps the dumplings to the fold, and squeezes out the even edges. Turn the edges inside, close the right and the left
16
Pack the dumplings。
17
When the dumplings are packed, boil them in the boiler。