Mulberry leaf hand-made noodles

2024-06-21 20:46:56  Views 2 Comments 0

Ingredients

(Mulberry leaf juice) Mulberry leaves ( 50g )
(Mulberry leaf juice) warm water ( 50 grams )
(noodle making) mulberry leaf juice ( 130ml )
(noodle making) all-purpose flour ( 300 grams )
(noodles) salt ( 3 grams )

How to make noodles with mulberry leaves by hand

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    1.Prepare the main ingredients.

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    2. Boil water in a pot.After the water boils, add 1 teaspoon of salt (ingredients off-balance sheet).

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    3.Put in the washed mulberry leaves and blanch them in water for 1-2 minutes.

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    4. Take it out and put it into cold water to cool down.

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    5.Put it into the cooking cup of the wall breaker together with warm water.

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    6. Beat into fine mulberry leaf juice.

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    7. Add salt and mulberry leaf juice to the flour and stir into a coarse floc.

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    8. Knead into a ball.

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    9. Seal it in a fresh-keeping bag and place it.

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    10.Every 20 minutes or so, you can knead it directly through the plastic bag for 2 minutes.

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    11. Take out the dough after about 2 hours and sprinkle some dry flour on the cutting board.

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    12.Use a rolling pin to roll into thin slices.

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    13. Roll into a cylinder.

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    14.Cut into the thickness you like.

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    15.Shake it off.If the surface is a little wet, you can apply some dry powder to prevent sticking.

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    16. Boil water and cook noodles.

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    17. Serve with mulberry leaves and seasonings.

Tips

1.You can also add an egg to make the kneaded noodles more chewy
, but the amount of mulberry juice needs to be reduced by reducing the amount of egg liquid.
2.Kneading the dough is difficult the first time.Just knead it into a ball, seal it in a plastic bag and put it in the refrigerator.Take it out and knead it when you have time, then continue to put it in the refrigerator, and roll it out after 1-2 days.Yes, the dough will naturally become softer and softer.
3.The liquid of hand-rolled dough should be controlled within 45% of the flour.Different flours will have slight differences, for reference.


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