Heart blue hand-made private dish [colorful butterfly noodles] - hold! Extremely cute(xin lan shou zhi si fang cai huan cai hu die mian zhu ji du meng wu lai xi )

Heart blue hand-made private dish [colorful butterfly noodles] - hold! Extremely cute

Introduction:

"Xinlan likes to make pasta, because when kneading dough, she always thinks that she is playing with dough, which reminds me of the time when I was a child. You can't play with only one color. Colorful is fun. So heart blue always like to use all kinds of vegetable juice instead of water to mix noodles. Carrot juice, spinach juice, purple potato juice, amaranth juice, tomato juice, purple cabbage juice All can see with color vegetables, heart blue have tried, ha ha. Today, Xinlan wanted to eat butterfly noodles, so she began to play "rubber clay". Red, orange, green, white, see the dough into pieces, heart blue began to operate. At the moment of cutting, an idea flashed through Xinlan's mind. I've played with the same color for many times. Can I have some new patterns today? Yes, let's play magic lottery! So, there was this butterfly dance. So, there is the flower room of the butterfly show. So, there is this extremely cute thing, hehe. Cooking is an omnipotent magician, as long as you want to, you can do it. A kind of food, watch me change! Meng, it's so simple. Cute, is a lovely attitude, a childlike heart. Really, you're not old. You're the youngest. Hehe. "

Production steps:

The first step: 1. Carrot, spinach, purple cabbage juice filtration

Step 2: 2. Divide the flour into four parts, each with a little salt, three parts with vegetable juice and color dough, one part with water and white dough, knead until smooth

Step 3: 3. Roll the 4 dough into thick pieces

Step 4: 4. Cut the dough into a uniform size, layer by layer, and let it stand for half an hour

Step 5: 5. Cut the overlapped patch into 0.2 cm wide strip and splice it into a wider patch

Step 6: 6. Roll the spliced dough into a 0.1cm thick skin, and cut off the rough edge with a corrugated knife

Step 7: 7. Cut the long dough into appropriate size pieces with a corrugated knife

Step 8: 8. Use chopsticks in the middle of the dough block to shape, then cook it in the pot

Materials required:

Flour: 600g

Three color vegetable juice: 60g each

Water: 60g

Salt: a little

Note: 1. The dough and hard, water should also be less, better shape, you try 2. Overlap the dough with the palm of your hand gently, make it fully adhesion 3. Clip the dough piece not too hard, the dough piece is dry, easy to clip crack 4. Butterfly dough green color will be more bright, after cooking the color will be lighter 5 I'm afraid of high temperature. After heart blue observation and careful consideration, I think it's a bunch of nonsense. If the natural pigment is afraid of high temperature, why the orange of carrot and the green of spinach don't fade seriously in the process of cooking?! Are they not "natural pigments"?! Heart Blue's conclusion is that the fading of color dough during the cooking process has nothing to do with the temperature, and whether the fading depends on whether the color is water-soluble or not! Spinach and carrot will not make the water discolor when boiling water, while purple potato and amaranth will make the water discolor when boiling water, indicating that the pigment contained in purple potato and amaranth is water-soluble, while the pigment contained in spinach and carrot is not water-soluble, which is the real reason for the color loss of purple dough in the process of cooking! Because of this, orange and green pasta are still bright after cooking, with less color loss! 7. According to the analysis of heart blue, the pigment contained in carrots is oil soluble. We all know that when you fry carrots, the oil will turn orange. As for spinach, the pigment contained in spinach is Shenma soluble. Heart blue has not figured out yet. I'll let you know if I want to

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Huan Cai Hu Die Mian Zhu Ji Du Meng Wu Lai Xi