Rainbow Butterfly noodles

Rainbow Butterfly noodles

Introduction:

"When I saw the picture of Rainbow Butterfly face, I felt itchy and wanted to try it myself. In fact, it's not difficult, but it takes a little effort. The so-called Rainbow Butterfly noodles are made in the colors of natural ingredients. They are very beautiful! Good looking and healthy. Rainbow Butterfly noodles, can be steamed, boiled, fried, dipped in sauce to eat, taste good

Production steps:

Step 1: prepare spinach, carrot, Monascus rice and condensed milk.

Step 2: wash the spinach and carrot, cut them into pieces, add water, press juice in the cooking machine, and filter the dregs. Soak the rice in boiling water for a few minutes, put Lianshui into the cooking machine to grind and filter the residue. (if there are purple potatoes, they can also be juiced.)

Step 3: knead with 1 tbsp of refined white flour, 2 tbsp of condensed milk and proper amount of water to make a smooth dough.

Step 4: Mix 1 tablespoon flour with spinach juice to make a green dough.

Step 5: according to the same method, flour and carrot juice knead into golden dough; flour and Monascus water knead into pink dough. 1 tablespoon corn flour is directly mixed with water to make yellow dough.

Step 6: cover the kneaded dough with a wet cloth and let it grow for 20 minutes. Knead it well again and roll out the dough.

Step 7: apply water on the rolled dough and stack it layer by layer;

Step 8: roll out the folded dough;

Step 9: roll out the dough about 1.5cm thick; cut it into strips 1 inch wide.

Step 10: erect the cut strips, and wipe them with a little water to make them fit firmly.

Step 11: Sprinkle dry powder, roll it around and roll it into thin slices.

Step 12: cut into 3x5cm cubes and pinch them from the middle to form a bow.

Step 13: steam in the steaming tray, or put it into the boiling water pot, or fry it; dip it in the sauce, sweet or salty.

Materials required:

Refined flour: 4 tbsp

Corn flour: 1 tablespoon

Condensed milk: 2 teaspoons

Spinach: 1

1 carrot

Monascus rice: 1 teaspoon

Note: if you want a bright color, add more vegetables and Monascus, less water.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: hot and sour