Cooking Steps

1. 

   Step1:In 100g flour. Add 40g spinach puree. Stir with chopsticks to form floccules. Put 50g of purple sweet potato puree and 20g of clear water into 100g of flour. Also stir into flocs. Put 1g of Monascus powder into 100g of flour. Add 35g of clear water. Stir to form floccules.

2. 

   Step2:It's a hard dough. Cover with plastic wrap and wake up for 10 minutes.

3. 

   Step3:Cut into thick pieces with a knife.

4. 

   Step4:The chef installs the accessories of the dough. Open the first gear of pressing the dough. Put the thick dough on it. Start pressing the dough. The pressed surface is rough. The dough will be smooth after pressing several times. The side pressing can adjust the accessories of the dough to high-grade. The dough will be thinner and smoother.

5. 

   Step5:Make spinach, purple potato and red koji noodles in turn. Next, I'll change it into a 9-gear pressed face. It's just thin and thick.

6. 

   Step6:Cut the pressed dough into small rectangular pieces.

7. 

   Step7:Pack the stuffing.

8. 

   Step8:Fold it up from below. Wrap it up as shown in the figure.