A handful of amaranth (80g juice)

230 grams of flour

20g of water

Salt 3g

Practice of longevity noodles

1. Wash and drain the amaranth, boil water in the pot, not too much, put the amaranth in, and turn off the heat after a little scalding. At this time, the water in the pot is magenta. After cooling, you can directly take 80g of water and add 20g of water and flour. You can do without water, and the color of noodles will be much darker.

Flour 2.230g, salt 3g (or not), amaranth water 100 g (containing 20 g of water), thoroughly knead into hard dough. Put it in a fresh-keeping bag for at least 30 minutes, or 1 hour, and you can take it out and knead it again in the middle.

3. Roll the baked dough directly into a dough sheet with a thickness less than 2mm, as shown in the figure. Dry flour when rolling to prevent adhesion.

4. Shake out the rolled noodles and add a little dry flour or corn flour to prevent adhesion. Boil the noodles in water and then cook them. Add halogen when eating.