Multi-flavor salad cold noodles

First, make the purple cabbage hand-made noodles. Use a food processor or juicer to squeeze out about 110g of purple cabbage juice

Take about 250g of flour, make a hole in the middle, and pour in more than half of the purple cabbage juice (do not finish it all at once)

Use your hands to slowly stir the noodles into a uniform flocculation (this step is very important, the flocculation should be uniform, and there should not be lumps or dry powder)

Slowly add purple cabbage juice until the noodles become a very hard dough, cover with plastic wrap and rest for 30 minutes (the dough must be hard, or as hard as possible, so that the rolled noodles will not collapse when rolled out. If the noodles are too soft, in the words of Shaanxi people, the noodles will not straighten up and will collapse. Here is a tip for novices) The reference ratio is about 250g of flour and about 110g of liquid, but this is not necessarily true. It depends on the condition. Because the temperature, flour, and waking time are different, the softness of the noodles will be affected. My mother is not strong, and I knead the dough by hand.)

To make spinach dough, first remove the stems from a pound of spinach, leaving only the leaves, wash and set aside

Blanch the spinach leaves and let them cool, then slowly add the flour

Knead evenly

Knead the dough and knead it into a very hard dough, cover it with plastic wrap and let it rest for 30 minutes (just like the purple cabbage dough, make it as hard as possible while ensuring that it can be kneaded completely)

Knead the risen dough again and then flatten it and start rolling it out

Roll out

Roll up

Finally roll it into very thin pieces and stack them up (for the specific process, please refer to my diary: Shaanxi Qishan Saozi Noodles)

Cut noodles about 3mm wide (although cutting may seem easy, in fact this is the key step to whether the noodles are good or not. It is only good if they are plowed out with a knife. This technique has not yet been mastered)

The purple cabbage noodles are also the same thickness

Look, it’s still very thin

Below are the noodles and soba noodles that are bought dry noodles

Pour the cooked noodles into cold boiling water (it’s the same for every type of pasta, pasta is more resistant to cooking, so cook it longer)

Take it out, drain the water and mix with a little scallion oil

Now let’s get creative and make your own “dry noodles” by brushing the cake mold with a layer of oil (a little more oil is needed so it doesn’t stick and the finished product will be crispier)

Roll all kinds of cooked noodles into the cake mold, then brush with a layer of oil

Preheat the oven to 180 degrees and keep the middle rack for 30-35 minutes, until the moisture in the dough is gone. Place it on a plate as a "base" for cold noodles (the dough does not need to be fried, which is healthier and tastes good. As long as the dough is dried, it will feel like eating dry noodles. Just be careful not to burn it)

The buckwheat noodles are paired with an appropriate amount of Japanese-style sauce, and a little seaweed and caviar are sprinkled on top to create a Japanese-style [Japanese-style cold buckwheat noodles]

Pair the pasta with an appropriate amount of Thousand Island Salad Dressing to make a Western-style [Salad Pasta]

Purple cabbage noodles are served with an appropriate amount of roasted sesame salad sauce, and then sprinkled with fried white sesame seeds to make a rich sesame-flavored [sesame cold noodles]

Pair spinach noodles with an appropriate amount of ginger-flavored salad sauce, and then add fried minced garlic to make a Chinese-style [garlic and ginger cold noodles]

Shred cherry tomatoes, bitter chrysanthemums, and purple cabbage, then break the roasted "dry noodles" into pieces and mix with Caesar salad to make a very distinctive [Crispy Dry Noodle Salad] served with cold noodles

Place the mixed cold noodles on the corresponding [Homemade Dry Noodles] and add various embellishments.

Multi-flavor salad cold noodles

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