First, you need to prepare vegetables for squeezing vegetable juice. You can choose celery, carrots, spinach, tomatoes, purple cabbage and so on. Take off the leaves of leafy vegetables, wash and chop them for later use. Then put all the vegetables into a blender and beat them into vegetable juice at one time, and then take them out.

2, method steps

(1) Take 200g of flour and add about 80g of celery juice, carrot juice, spinach juice, tomato juice and purple cabbage juice respectively.

(2) Stir the flour added with vegetable juice evenly with chopsticks until the flour becomes flocculent;

(3) Next, knead the flocculent flour together by hand to form a hard dough;

(4) Then wrap the dough with plastic wrap and put it in the refrigerator for half an hour, then let it stand for another half an hour.

(5) Then roll the static dough into dough with a rolling pin and cut it into strips.

(6) Finally, you can cook.

3. Cooking skills

When using vegetable juice to make noodles, many people will encounter the situation that vegetable juice is "not colored". In fact, there are two main reasons for this. In the first case, when the vegetable juice is whipped, excessive water is added to the blender, resulting in excessive dilution of the stirred vegetable juice, which leads to inconspicuous coloring. The second is that the proportion of flour and vegetable juice is not well matched. If you are worried about the color, you can put more vegetable juice.