Cooking Steps

1. 

   Step1:Ingredient

2. 

   Step2:Take mustard leaves and chop tips - here mustard can be replaced by spinach and rape leave

3. 

   Step3:When the water boils, add the chopped mustard leaf blanching water to 1mintips mustard vegetables, which contain glucosinolates. Blanch with water, and generate volatile mustard oil after hydrolysis. The taste is better, and it can promote digestion and absorption

4. 

   Step4:Put the blanched mustard leaves into the wall breaking machine. Pour in proper amount of water tips - no wall breaking machine. It can also be done with the juicer. But it needs to be screened. Add the water to the juicer and stir it

5. 

   Step5:Stir into mustard mud tips - I use a wall breaking machine here. The mustard mud is very delicate, so it doesn't need to be screened. If there is a wall breaking machine, stir it with a wall breaking machine. After all, the nutrition of vegetables is in the mud

6. 

   Step6:Mustard puree weighs 75g. Pour it into 150g flour. Start the toaster and noodle for 10mintips - here, the toaster and noodle can be replaced by hand and till the noodle is polished in the basin

7. 

   Step7:Tips - hand and face. It's better to wake up for 10mi

8. 

   Step8:Roll out the dough and roll it thin tips - as thin as possible. It's easier to cook

9. 

   Step9:Fold the two sides of the dough separately. Fold it again. As shown in tips - spread some dry flour on the dough to avoid adhesion

10. 

    Step10:Cut into noodles to tips - specific width. According to your preferenc

11. 

    Step11:Shake your hands and spread the noodles to tips - the extra noodles can be put in the refrigerator for freezing

12. 

    Step12:Mothers can also make yellow pumpkin noodles, pink pitaya noodles, butterfly noodles and conch noodles. It can be dried and frozen.