Rainbow Butterfly Face
By JazmynPurdy
Ingredients: red yeast rice
Recipe Recommendations
- corn flour 1 tablespoon
- condensed milk 2 teaspoons
- spinach 1 tree
- carrots art. 1
- red yeast rice 1 scoop
- hot and sour
- cook
- ten minutes
- ordinary
Steps for Rainbow Butterfly Face
1
Prepare spinach, carrots, red yeast rice, and condensed milk.
2
Wash the spinach and carrots, chop them up, add water, juice in the cooking machine, and strain off the dregs. Soak red yeast rice in boiling water for a few minutes, place the water together in a cooking machine, grind it, and filter the residue. (If you have purple sweet potatoes, you can also squeeze juice)
3
Use 1 tablespoon of white flour, 2 teaspoons of condensed milk, and add appropriate amount of water to knead into a smooth dough.
4
Knead with 1 tablespoon of flour and appropriate amount of spinach juice to form a green dough.
5
In the same way, knead flour and carrot juice to form a golden dough; knead flour and red yeast water to form a pink dough. 1 tablespoon of corn flour directly add water and knead it into a yellow dough.
6
Cover the kneaded dough with a damp cloth and let it soak for 20 minutes, knead it again, and roll each into long round slices.
7
Apply water on the rolled dough sheet and stack it one by one;
8
Roll out the folded dough;
9
The rolled dough is about 1.5 cm thick; cut into 1-inch wide strips.
10
Stand the cut strips up and wipe them with a little water to make them fit firmly.
11
Sprinkle dry powder, roll it around, and roll it into thin slices.
12
Cut it into small squares of 3X5CM and pinch it together from the middle to form a bow shape.
13
Put it on a steaming drawer and steam it, or put it into a boiling water pot to cook and remove it, or fry it; dip it in the sauce and eat it, it can be sweet and salty.Rainbow Butterfly Face Make Tips
For bright colors, add more vegetables and red yeast and less water.