Lunch for my 26mo lo during the Public Holiday
Pan Mee with vegetable meat soup
Homemade Noodle/ Pan Mee
Ingredients:
1/2 cup / 65g all purpose flour
20-25ml vegetable puree
Steps:
1) Steam spinach for 5 minutes and blend. Set aside to cool.
2) add puree into plain flour, knead until it forms a dough. If the dough feels too dry, add more purée. If dough feels too sticky, add a little more flour.
3) Wrap the dough in cling film and let it rest in the fridge for 30 minutes before rolling flat into 2mm and cutting with cookies cutter.
4) If not cooking immediately, allow to air dry for an hour or two, until all moisture is gone. Make sure to dust with a little bit of flour to prevent the pasta from sticking.
5) Store in an air tight container in the fridge for up to three days, store in freezer for 1-2 months.
自製蔬菜星星和花型面
自己做麵條,方便又容易. 做了一次,把多餘的麵條收藏在冷凍庫,可以保存1-2個月哦!
材料：
1/2杯 / 65克 普通麵粉
20-25克菜汁/菜泥/南瓜泥/薯泥(我用紅色莧菜）
做法：
1) 首先，將蔬菜蒸5分鐘後打成泥。
2）把菜泥加入麵粉，揉成麵團。開始揉是非常粘手的，如果麵團太濕就加粉，如果太乾就加菜泥。揉到不在黏手為止。
3）用保鮮膜包起來，放進冰箱休麵團30分鐘。然後用擀麵棍麵團壓平2mm,用星星和花的餅乾模,印壓出每個形狀。
4）用麵粉撒在星星和小花面,以防黏著。如果不是馬上煮，可以把麵條風乾一兩個小時，直到水分消失。收在冰箱可以耐3-4天，收在冷凍庫可以耐1-2個月。
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