Baby Butterfly Noodles Home Recipe

Cut the baby bok choy into pieces.Wash the green leaves of the baby bok choy. Blend the green leaves with a little water in a blender to make juice.Mix the vegetable juice gradually into the flour until it forms dough. Knead the dough into a firm one, cover it with plastic wrap and let it rest.

Rework the dough after resting to get a smooth surface.

　　Flatten the dough and roll it out, dusting with cornstarch to prevent sticking. Roll out the dough thinly.Cut out butterfly shapes using a mold.Insert chopsticks into the center of each piece lightly so as not to break them easily. The pasta dough should be harder when making noodles; it will be smoother after resting and kneading again, resulting in better-looking noodles.You can make more dough and freeze it for later use; simply boil the noodles when you want to feed your baby. Starch Appropriate amount

Steps

1. Wash the Chinese cabbage

2. Do not use the white stem; only use the green leaves, cut them and place in a blender with a little water to make cabbage juice

3. Gradually add the cabbage juice to the flour while stirring to form dough balls

4. Knead into a firmer dough, cover with plastic wrap and let it rest

5. The rested dough can be kneaded very smoothly after resting

6. Flatten, roll out, and dust with cornstarch to prevent sticking

7. Roll out thinly

8. Use a floral stamp cutout to shape them

9. Gently press a bamboo stick into the center of each small dough piece; do not press too tightly or they may break

Tip: The dough for noodles should be harder, and after kneading uniformly, let it rest before kneading again; the dough will be smoother and the noodles will look better.

Make more and freeze them. You can take out some whenever you want to cook noodles for your baby.