Vegetable roll(shu cai shou gan mian )

Vegetable roll

Introduction:

"It should have been a long time since we came into contact with the world of delicious food. When there were any dishes we wanted to cook, we just came up to have a look and learned a lot. Hand rolling noodles was one of the achievements at that time. Our family is half Southerner and half northerner. Although I have been living in the south, I like pasta more than rice since I was a child. Dumplings, noodles, steamed bread and so on. Noodles are packed in cans from supermarkets and pressed by machines from pasta shops. There are many kinds of noodles, which are convenient to make. However, they are not as good as hand rolled noodles at home. So every time I make hand rolled noodles, I always make more. I put them in the refrigerator. When I want to eat, I come to a bowl, which is called satisfaction and warmth I gradually accumulated some experience, and made some small improvements in the details. The taste is better and more nutritious. I share it with you

Production steps:

Step 1: wash the spinach, drain and crush it with a blender.

Step 2: mix the crushed spinach and flour, add a little salt

Step 3: pour some water and mix it clockwise until it is snowflake like, then mix it with flour until the surface is smooth. And the hardness is slightly soft than the steamed bread.

Step 4: wrap the blended noodles in plastic wrap and put them on the top of the refrigerator. After half an hour, take it out, knead it, beat it, then wrap it in plastic wrap and put it in the upper layer of the refrigerator. So many times.

Step 5: wash the purple cabbage, drain and smash it in a blender. Mix with flour, add a little salt.

Step 6: add proper amount of flour in step 5, mix it clockwise until it is snowflake like, and then knead until the surface is smooth.

Step 7: Step 4

Step 8: after repeated beating and kneading, the dough becomes strong. Use a large rolling pin to roll the dough to the thickness you like, and try to keep the thickness consistent. Remember to use powder to prevent sticking.

Step 9: Purple dough and green dough step by step. Sprinkle flour evenly on both sides of the rolled dough, then fold it in half and cut it into the width you want. Then grab the noodles with your fingers, shake them loose and shake off the excess powder.

Step 10: delicious and nutritious hand rolling noodles are ready.

Materials required:

Flour: right amount

Purple cabbage: half

Spinach: moderate

Salt: right amount

Water: moderate

Note: the repeated kneading in step 4 can make the dough more muscular and ferment better. Because the vegetables are smashed by the blender in advance, the vegetable juice and vegetable fiber can be directly put into the flour without filtering, and the nutrition will be preserved more completely.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Shu Cai Shou Gan Mian