Color surface

Overview

Carrot (scientific name: Daucus carota L. var. sativa Hoffm.), also known as red radish or sweet potato, is a variant of wild carrot (scientific name: Daucus carota L. var. carota). The difference between this variant and the original variant is that the root is fleshy, long cone-shaped, thick and fat, and is red or yellow. Biennial herb, 15-120 cm tall. The stem is solitary and has white coarse bristles throughout. The basal leaves are membranous and oblong; the petioles are 3-12 cm long; the stem leaves are nearly sessile and have leaf sheaths. Compound umbel, peduncle 10-55 cm long, with hispid hairs; the involucre has many bracts, leaf-like, pinnately divided; there are many radii, and the outer radials are bent inward during fruiting; the small involucre bracts are 5-7, linear; the flowers are usually white, sometimes with light red; the flower stalks are unequal in length, 3-10 mm long. The fruit is round and oval, 3-4 mm long and 2 mm wide, with white thorns on the edges. The flowering period is from May to July. The roots are eaten as vegetables. It also contains a variety of vitamins A, B, C and carotene.

Tags

• staple food
• noodles
• home cooking
• autumn recipes
• lunch
• dinner
• carrot juice
• flour
• spinach juice
• salt
• water

Ingredients

Steps

1. 1 Peel the carrots and cut into small pieces, add an appropriate amount of water. Wash the spinach and cut it into sections, add an appropriate amount of water

   

2. 2 Knead 100 grams of flour with about 50 grams of water and an appropriate amount of salt to form a dough. Similarly, add 100 grams of flour with about 50 grams of spinach juice and carrot juice and knead the dough separately. It needs to wake up for a while.

   

3. 3 Then roll the dough of the four colors into a rectangular shape

   

4. 4 Arrange the four kinds of dough pieces in order

   

5. 5 Brush the first dough piece with water, then press the second dough piece on top, then brush with water again, put the third dough piece, and press firmly

   

6. 6 Then cut it into long strips of about 0.4 cm, so that each strip will have various colors

   

7. 7 Lay it on its side so that each strip will have various colors. This way, it will be easier to press when entering the dough machine. If there is no dough machine, use a rolling pin to slowly roll it out.

   

8. 8 Cut out the colored strips and press them into dough sheets from thick to thin. You can cook them as wide noodles without making them into shapes.

   

9. 9 Use a flower or circle die to stamp out the small flowers.

   

10. 10 It can be cooked and eaten without being shaped.

    

11. 11 Use chopsticks to pinch it perpendicular to the lines.

    

12. 12 Well-made pasta.

    

13. 13 Combine braised eggs, shank meat, and rapeseed with stock for seasoning.

    

14. 14 Combining big stick meat, sea cucumber, vegetables, and egg rolls, your child's nutritious breakfast is ready.