Vegetable juice and noodles to prevent color loss can be through the water, vegetable juice into vegetable puree, and mix with flour. Vegetable noodles are rich in nutrients and contain vitamins and carotenoids, which are beneficial to the body when eaten more often.

Steps:

1, over water, after the test of boiling water, the pigment will be more solid.

2, put the water over the vegetables into the juicer into the vegetables into the mud, do not recommend filtering into a particularly fine vegetables into the juice, vegetable puree more intact lock nutrients.

3, put the squeezed vegetable puree into the appropriate amount of flour.

4. Stir the mixture into a floury dough, knead it into a smooth dough and leave it on the counter for a short while to rise.

5, ready to press or rolling pin, pressed into thin slices cut into noodles ready to pot.

6, boiling water in the pot, put the noodles and wait for the water to roll for five or six minutes after the fish out.