It has been many years on the market of color noodles, but there is still no large area of ??popularity. Compared with you, you are worried about whether the merchant uses real vegetables and whether it has added pigments.It is no wonder that people think so about the food safety issues in my country.But today, lets take a look at the practice of vegetable color noodles. You should always rest assured to make it yourself.
The practice of wide color noodles
Generally speaking, color noodles are all colorful vegetable juice that are added. It is commonly used here is green leaf vegetables, carrots, purple cabbage, pumpkin, etc. This different vegetables certainly have different nutrition. Let us eat noodles. Let us eat noodles.When you can get more vitamins and minerals, it is more valuable than ordinary noodles.
Method of Family Color Noodles
The ingredients are 300 grams of flour, 50 grams of carrot juice, 50 grams of spinach juice, 50 grams of water, a little salt.
Method step 1. Put the carrot and cut into pieces and add a little water to stir into a paste, filter the juice;
2. The same method to get the juice in the same way, and then the flour are divided into three copies of the dough each;
3. After rolling the three colors of dough to grow square, brush a layer of water in turn, and then overlap;
4. After repairing the corners of the corner, cut into a long strip of about 0.4 cm wide, then dip a little corn starch, press and put it into the crusher machine, and press it into a wide noodle.
Practice of color noodles
The ingredients are prepared for the amount of flour, the amount of purple and sweet blue, the right amount of spinach, a little egg.
Method step 1. Fry the purple cabbage, spinach with a cooking machine, and break the eggs;
2. Big vegetable juice and egg liquids into doughs of different colors, respectively, and send 15 minutes;
3. Then divide the dough into a small dough, flatten it, and use the wrong open stack;
4. But roll it into a large noodle piece and cut it into a proper thickness noodle.

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