[pink noodles] - pure natural pigment

[pink noodles] - pure natural pigment

Introduction:

Production steps:

Step 1: wash amaranth and blanch it in boiling water

Step 2: squeeze out the juice.

Step 3: add 1 teaspoon salt to the juice and mix well. (the color of the juice taken at the beginning is a little light, but the color of the juice taken after all is dark, as shown in the figure below)

Step 4: pour the amaranth juice into the flour slowly and stir with chopsticks until all the juice is poured into the flour.

Step 5: knead into a hard dough, master the surface light, basin light, hand light. About 10 minutes.

Step 6: put in the fresh-keeping bag for 20 minutes.

Step 7: take out the dough and knead it evenly. The dough is divided into two parts.

Step 8: roll a wafer with a rolling pin.

Step 9: sprinkle flour on the dough and roll it up with a rolling stick until the dough becomes thinner.

Step 10: the appearance after rolling.

Step 11: sprinkle a little more dry flour on the dough and fold it up.

Step 12: cut into thin strips and control the width by yourself.

Step 13: shake the rolled noodles loose and put them into the basin for use;

Step 14: bring the water to a boil and pour in the noodles.

Step 15: cook for two or three minutes without cover

Step 16: the noodles are very Q and won't stick together.

Step 17: make it more beautiful with some green vegetables. The rest of the amaranth is fried. And a little spare ribs.

Step 18: the two bowls are cooked with half of the noodles, and the other half is refrigerated.

Materials required:

Flour: 200g

Amaranth juice: 90g

Salt: a little

Note: the first attempt to make this noodle is quite successful. To explain is to take amaranth juice is to pick purple leaves, extruded juice color is dark. Dough and slightly hard, 200 grams of flour with 90 grams of juice just right (with the kitchen scale), made of noodles toughness is good.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: other