Vegetable handmade noodles
By GriffinCole
Ingredients: salt,spinach,purple cabbage,flour,qingshui
Recipe Recommendations
- flour appropriate amount
- purple cabbage half a
- spinach appropriate amount
- salt appropriate amount
- qingshui appropriate amount
Steps for Vegetable handmade noodles
1
Wash the spinach, drain it, and break it with a blender.
2
Mix the shredded spinach and flour, add a little salt
3
Pour some water and stir clockwise until snowflake shape, then mix with dough until the surface is smooth. The hardness of the mixture is slightly softer than the surface of the steamed buns.
4
Wrap the dough in plastic wrap and place it in the upper layer of the refrigerator. After half an hour, take out, knead, beat, then wrap with plastic wrap and put it in the upper layer of the refrigerator. Repeat this many times.
5
Wash the purple cabbage, drain it, and put it into a blender and break. Mix into flour and add a little salt.
6
Add appropriate amount to the dough in step5, twist clockwise until it is snowflake, and then knead until the surface is smooth.
7
This step is the same as Step 4.
8
After repeated beating and kneading, the dough becomes strong. Use a large rolling pin to roll the dough to the thickness you like, trying to keep the thickness consistent. Remember to use powder to prevent sticking.
9
Purple dough and green dough take the same steps. Spread the dough evenly on both sides, then fold it in half a few times, and cut it into the width you want. Then gently grasp the noodles with your fingers, shake them loose, and shake off excess loose powder.
10
The delicious and nutritious hand-rolled noodles are ready.Vegetable handmade noodles Make Tips
Repeated kneading in step 4 can make the dough more muscular and ferment better. Because the vegetables are broken with a blender in advance, the juice and vegetable fiber of the vegetables can be directly added to the dough without filtering, and the nutrients are preserved. More complete.