Vegetable noodles are not just a kind of pasta that emphasizes the sense of satiety, but also because of the addition of various vegetables, with the ability to eat dietary fiber health claims, in addition to flour, can be mixed with carrots, sweet potatoes, yams, or spinach, red anchovies, red amaranth and other vegetables, to make a variety of vegetable aroma and different colors of the noodles. Just beat the vegetables into juice or stir them into a fine puree, and then mix them with flour to make vegetable noodles with different characteristics. However, since the color of the noodles is not stable, natural coloring can be used to increase the look and feel of the noodles when they are made in large quantities. Vegetable noodles are made with vegetable juice, and the thin, wet, loose noodles are laminated and calendered to the desired thickness and then cut into strips.

The product should have the following characteristics: smooth and clean appearance, not too much anti-sticky powder on the exterior, clear strips, cooked noodles should not be mushy, sticky, broken strips, vegetable color.

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Vegetable noodles practice Vegetable noodles how to do delicious (Photo credit: photo net)

Making

Quantity: 130g

Length: 20 ? 30cm

Thickness: 1.2±0.2mm

Ingredients

Dough(130 ? 150g)

Dry ingredients: 100g of medium gluten flour, 1g of fine salt

Wet ingredients: 50±5g of vegetable juice (for handmade use), 32±3g of vegetable juice (for mechanism use)

Methods

Vegetable Juice Method:

First, stir (mash) the vegetables.

Squeeze the juice with a fine cotton bag.

1. Stir

Mix the dry ingredients (salt needs to be added to the water first to dissolve) well, and add the wet ingredients slowly to form wet noodles.

Then knead the dough with your hands to form a smooth dough and relax for 5?10 minutes.

2. Compound

The wet fine grained dough is compounded (pressed or pressed) into a dough band and relaxed for 10?30 minutes.

3. Pressing

The surface of the tape is sprinkled with anti-sticky powder and pressed into a thin tape of 1.2±0.2mm.

4. Cutting

Use a pasta cutter or a sharp knife to cut thin or wide noodles of 20?30cm length.

5. Finished product

After the noodles are cut, sprinkle some anti-sticky powder, then pack and refrigerate.