Everyone may have seen colored noodles. Colored noodles are not only beautiful in appearance, but also nutritious. Eating colored noodles often can play a good role in health care. Many friends always wish they could make colored noodles at home when they eat colored noodles. In fact, the practice of color painting is not very complicated. Below we will introduce you to the specific methods of colored noodles.

Ingredients: green spinach, red carrots, crimson amaranth, and very dark yellow old pumpkin.

Exercise:

1, juicing

To make colorful noodles, you definitely need to juice vegetables of various colors. Spinach and carrots are usually used the most, pumpkin puree is also one of them, and amaranth was used last year, and the color is pleasant and warm. Juicing plays a decisive role in the color of the final noodles. First of all, when choosing vegetables, I will buy very green spinach and very red carrots. Almost the whole leaf is dark red amaranth, and its anthocyanin is far greater than chlorophyll. Pumpkins are of course very old pumpkins, and the color is very dark yellow.

Step 2 knead dough

1, noodles should be hard. If you rub it by hand, it should be as hard as possible. Knead for a while, then knead for 10 minutes. Repeat this several times and the dough will become stronger and stronger.

2. If you use a dough press, the dough should be as hard as a stone, so it will become a little soft after repeated pressing with the dough press, so you should add dry flour while pressing. The dough is hard enough to cook, so that the cooked noodles are strong.

3. Surface pressing/rolling

The skill of handmade noodles has been said many times before. There is no skill in pressing noodles, just adjust the widest gear first, press, fold and continue pressing until dry powder is not used and it is not sticky. In this way, you can use the third gear to press the surface, and then use the fifth gear to press the surface. It is only because it is thin enough that the noodles are pressed to the fifth gear. Colored noodles are not suitable for rolling too thick, because almost all natural pigments are not resistant to high temperature. After heating for a long time, the color will gradually fade or even disappear. This is why so many people make amaranth noodles with light color. So roll the noodles thin and cook them in one or two pots, and the color will remain beautiful.

There is no problem when cooking noodles, just remember that time is the enemy of color, and cook as soon as you cook.

In the above article, we introduced what colored noodles are. Colored noodles are not only beautiful in appearance, but also delicious. The method of colored noodles requires several processes. The specific method of colored noodles is introduced above.