The trick of color dumpling skin not changing color: when beating vegetable juice, put less water to make the juice thicker. Adding a little salt to the juice can fix the color. A little white vinegar can adjust the color of purple cabbage. If you use purple potatoes, you need to steam them before using them. After juicing, the residue is filtered to avoid uneven color and particles piercing the dumpling skin. The practice is as follows:

Ingredients: spinach, carrots, purple cabbage, flour, water, salt and white vinegar.

1, prepare a handful of spinach and make green vegetable juice first. After cleaning the spinach, cut it into pieces and put it into a wall-breaking machine. In order to make the color darker, you need to add a little water to make the soup thicker and add a spoonful of salt.

2. Filter the vegetable juice.

3. Then knead these soups into dough respectively. The ratio of all flour to vegetable juice is 10: 6.

4. In the same way, slice carrots into orange juice and vegetable juice in a wall-breaking machine, filter them and pour them into a bowl for later use; Chop purple cabbage, put it into a wall-breaking machine, beat it into purple vegetable juice, filter it and pour it into a bowl for later use. Purple potato can also be used in purple vegetable juice, but it must be steamed to make juice.

5, add a spoonful of white vinegar to the juice of purple cabbage, so you will get a beautiful pink purple. And live.

6. After all the colored dough is kneaded, add the white dough. Then wrap it in plastic wrap to prevent air drying and put it in a basin to relax for half an hour. Then roll it into dumpling skin.