Homemade emerald noodles
By VicentaLakin
A fine juice made of leaves and water, and a nice, green, jade noodle. This formula: It's also for hand-skinned and lasagna, and I'm using Beko beige cook machine K6. Feeder: 125g of vegetable juice, 300g of barbed flour, 1g of salt。
Recipe Recommendations
- vegetable juice 125g
- medium-gluten flour 300g
- salt 1g
Steps for Homemade emerald noodles
1
A melon leaves one to wash。
2
Cut。
3
water for juice, take 125g。
4
Flour + cuisine + salt in the chef's barrel。
5
Select 2 to rub 5 minutes。
6
Scratch a little bit, because of the small amount of water, not all of it, and then gently with the hand。
7
Load the fresh bag for half an hour。
8
Noodles flatten and flat。
9
Cut into small pieces。
10
Load the pressurer and turn the thickness to 8。
11
Noodles are pressured with a pressurizer。
12
Noodles fold up。
13
The face is thinned down by the 1st shift in thickness (in turn to 7-5-4-2)。
14
Repeat the process! Until it's the thickness you want。
15
Crushed flour with dry flour to prevent adhesive。
16
Put on the noodle cutter, cut the noodle。
17
Refrigeration can be stored for three days and can not be exhausted. It is best to cook now and, if it is not finished, to dry (or blow-dry) or to freeze in the fridge and take whatever it takes。Homemade emerald noodles Make Tips
One, the key to making noodles: the hard side of the noodles; two, the juice: I use a juicy, non-filtered, e.g. spinach leaf, and then cut with water; and three, because of the different water quality of flour, adjust the amount of water, soften the flour and dry up the water. Powdered on noodles, evenly mixed to prevent adhesive。