Among vegetable noodles, spinach noodles are often cooked. Green spinach noodles look good and delicious, but everyone knows that spinach is easy to change color and yellow when heated, and it looks ugly. Spinach noodles are actually very simple if they don't change color. As long as you add a little baking soda to the dough, the cooked spinach noodles are not only beautiful in color, but also delicious. The three kinds of vegetable noodles I taught you today are made by three methods: spinach juice, pumpkin puree and purple potato powder. As long as you learn these three proportions, you can make noodles of any color in the future. Noodles sold outside are not safe to eat. I'm afraid of additives. The noodles I make are delicious and healthy. What are you waiting for? Do it quickly.

Composition:

Spinach noodles: 300g medium gluten flour, spinach juice 120g, 2g baking soda.

Pumpkin noodles: 300g medium gluten flour, 140g steamed pumpkin paste.

Purple potato noodles: 300g medium gluten flour, clear water 120g, purple potato flour 10g.

Production steps:

Step 1: Prepare the ingredients used, spinach juice. I juiced fresh spinach with a little water, cut raw pumpkin into pieces, steamed it in a pot and cooled it, and directly used purple potato powder.

Step 2: Put the spinach juice, flour and baking soda into the chef's bucket. Baking soda powder can prevent spinach noodles from changing color when cooking. If not, you can keep it.

Step 3: Knead the dough with the chef's machine at low speed, then stop kneading the dough and knead it into a ball by hand.

Step 4: In the same way, cool the steamed pumpkin puree and put it into the chef's bucket with flour.

Step 5: Knead into yellow flour wadding and knead the dough together by hand.

Step 6: Put purple potato powder, medium gluten powder and clear water into the chef's bucket.

Step 7: Knead into purple flour wadding and knead the dough together by hand. The dough is a little dry, so you can only stick it together by hand. If the dough is too wet, it is not easy to form when pressing the dough, and the pressed noodles are easy to stick together.

Step 8: Knead dough of three colors and flatten it with your palm for later use.

Step 9: The chef installs the accessories of the dough press, puts the spinach dough into the dough sheet, first presses it into a thick dough sheet, repeatedly presses it back and forth for three or four times, and then presses it into a dough sheet with a thickness of about1mm.

Step 10: Then put the top auxiliary materials, put the dough pieces in, and directly press them into noodles with the required thickness.

Step 11: Squeeze out the yellow pumpkin noodles in the same way, which is golden and attractive.

Step 12: Squeeze out purple potato noodles in the same way. After all, you can sprinkle some flour on the noodles to prevent sticking.

Step 13: Three-color vegetable noodles are ready, very thick and beautiful in color, and can be eaten healthily and safely.

Step 14: the noodles cooked by yourself are not easy to break and the color will not change.

Tips:

1, spinach is easy to change color when it is hot. You can add a little baking soda to the dough to prevent it from changing color. It will be green and beautiful when cooked.

2. The ratio of flour to liquid is preferably 3: 1, and the liquid should be put as little as possible, otherwise it is easy to stick when pressing the noodles, and the pressed noodles are also easy to agglomerate.

3. Noodles can be cooked more than once, dried and preserved, or fresh noodles can be frozen and stored in bags. You don't need to thaw it when you eat it, just cook it in a pot.