How to make vegetable butterfly noodles

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  1.Peel the purple sweet potato, wash and cut into pieces, put it into a food processor, add a little water to squeeze the juice and filter it

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  2.Squeeze the juice and filter the spinach, carrots and tomatoes separately as in the first part

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  3.Put 100g of flour into a clean basin, add a little salt, slowly pour the filtered purple sweet potato juice into the flour, and stir continuously until the flour becomes flocculent

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  4. Knead the flour into a smooth dough, cover it with plastic wrap and let it rise

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  5. Repeat steps 3 and 4, mix the carrot juice, tomato juice and spinach juice into a dough, and let it rest for 20 minutes

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  6.Knead the woke spinach dough evenly and deflate it

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  7. Roll the kneaded spinach dough into a thin round shape

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  8.Use a round bottle cap to press on the dough to make a small circle

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  9.Use chopsticks to pinch the small round pancake from both sides to the middle

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  10.Spinach flavored butterfly noodles are ready!

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  11. Repeat steps 6 to 10 to make butterfly noodles from the other three pieces of dough.!

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  12.After making the extra butterfly noodles, you can put them in the refrigerator and freeze them when you want to eat them.Just cook it!