How to cook colorful butterfly powder to be delicious, how to cook butterfly macaroni delicious

How do you cook colorful butterfly powder to make it delicious? I make water boiling, put in colorful butterfly powder, and simmer over low heat, so that it is delicious.

How to cook the colorful butterfly dance to eat, put it directly in that special pot to cook.

How do you cook this butterfly powder deliciously? It depends on what flavor you want to eat, if you want to eat something light and delicious, you can put some sea rice to boil oil, and pour water on the Shanghai rice, so that you can add butterfly powder.

Ingredients: Plain flour.

Carrots, spinach, dragon fruit (depending on your preference).

Method: In the first step, we juice carrots, spinach and dragon fruit, filter out impurities, and fill the filtered fruit and vegetable juice in containers for later use.

The second step is to prepare an appropriate amount of flour, mix the dough with carrot juice, spinach juice and dragon juice respectively, knead until the surface is smooth, and then we have 3 different colors of dough.

In the third step, we place the dough on the kneading mat, roll out the dough into a thin dough with a rolling pin, and press the dough into a circle one by one with the caps of beer bottles or other bottles at home.

In the fourth step, we use chopsticks to gently clip in the middle of each circle to make a beautiful butterfly shape, and the colorful butterfly surface is so simple and ready. We can also use different vegetables, fruit juices and noodles according to the different tastes and preferences of children, and you can have butterfly noodles of different colors.

Finally, we can sprinkle some flour on the extra butterfly noodles, use a plastic bag, or other containers to pack the butterfly noodles, put them in the refrigerator for refrigeration, and the next time we want to eat, we can take them from the refrigerator at any time, isn't it very convenient.

This method can not only make colorful butterfly noodles but also make colored noodles, the method is simpler, we only need to put the mixed colored dough on the kneading mat, roll it into thin slices with a rolling pin, fold the thin slices, and cut the noodles into uniform size with a dough cutting knife, just so simple and colorful handmade noodles are done.

It is the best taste when the powder village is not out in the later stage, it should be absorbed, and then boiled for a while in the afternoon, and then take out the cover and cover it, so it is very delicious.

How do you cook colorful butterfly powder to make it delicious? I usually use green bamboo, and then add some green vegetables and eggs and ham.

If you want to cook this kind of butterfly powder deliciously, you must put it into the pot while the water is boiling, and pay attention to the heat and time of cooking to make it more delicious.

1. Prepare the ingredients, cut the tomatoes and onions, and chop the garlic.

2. Put the pot on the stove, turn on high heat, heat the butter in the pot, melt and pour in the chopped onion and minced garlic, and stir-fry until fragrant.

3. Pour in the celery cubes, stir-fry, pour in the minced beef, and push away with a spatula.

How to cook butterfly powder to make it delicious? Colorful butterfly pink. I wouldn't just cook it like noodles.

How do you cook white butterflies to eat? This butterfly is not given? It is not allowed to eat, this. This one is not good to eat.

The colorful butterfly powder can be boiled directly with water, which is very nutritious and healthy.

The best way to make pasta is tomato bolognese with tomato sauce and meat, and then the colorful butterfly powder is cooked and then made into noodles.

Butterfly powder. Chinese name.

Butterfly powder. Main ingredient.

Butterfly powder, green beans.

Fast. Navigation.

Method. Materials.

Material. Dosage.

Butterfly powder. Pasta special-shaped class.

Green beans. Method.

1.Boil water, add a spoonful of salt, pour in the butterfly powder and cook for 10 minutes, until the butterfly powder is completely cooked, scoop up, put it on a plate, add a spoonful of olive oil and mix well. Pour broccoli and green peas into a pot of boiling water and set aside.

2.Red pepper, chopped onion, diced mushroom tomato ham.

3.Heat the oil in the oil pan, add the red peppers and onions on high heat until fragrant, add the chopped tomato pieces, fry over medium heat until the soup comes out, add the diced mushroom ham and add a little boiling water and fry until the mushrooms are ripe and flavorful.

4.Adjust a small bowl of water starch, pour it along the edge of the pot, add green beans and stir-fry evenly.

5.A little sticky can be put under the butterfly powder, and the butterfly powder is gently stir-fried, so as not to fry the butterfly powder. Add pepper, chili flakes, a pinch of salt, tomato sauce and you can remove from the pan.

6.Serve with broccoli.

1. Prepare the ingredients, mince the meat at room temperature, granulate the tomatoes, onions and tomatoes, and chop the garlic into puree.

2. Put the pot on the stove, turn on medium-high heat, heat the butter in the pot, melt and pour in the chopped onion and minced garlic, and stir-fry until fragrant.

3. Pour in the celery cubes and stir-fry.

4. Pour in the minced beef and push it away with a spatula.

5. Pour in the tomatoes and stir-fry for a while.

6. Pour in canned tomatoes, tomato sauce and tomato sauce, turn it evenly, add oregano, basil, thyme, salt, sugar, black pepper powder, if it feels too thick, you can add an appropriate amount of broth, mix evenly, try the taste, generally speaking, with more tomato products, sugar should be added in an appropriate amount, so, the most old friend after the step is to adjust the taste to be sweet and salty acidity, seasoning can be out of the pot, once not used up can be put in a dense box in the refrigerator, can be stored for about a week.

7. Use a larger pot, enlarge half a pot of water, pour it until it boils, put in butterfly powder, cook until it is thorough, boil it thoroughly to indicate that it is cooked, don't cook it too badly, and then pick up the filtered water after serving.

8. Then boil the pot, put the pot on the stove, pour in the beef tomato sauce, stir a few times, pour in the butterfly powder, and then see if the juice will be too thick, if it is too thick, you can add about 1 3 bowls of broth, and then try the taste, at this time the taste should not be too far away, the meat sauce itself has a strong taste, if it is not salty enough, add a little salt, if the taste is sour, add a little sugar.

Steps to prepare Italian butterfly macaroni.

1. Prepare the ingredients, mince the meat at room temperature, granulate the tomatoes, onions and tomatoes, and chop the garlic into puree.

2. Put the pot on the stove, turn on medium-high heat, heat the butter in the pot, melt and pour in the chopped onion and minced garlic, and stir-fry until fragrant.

3. Pour in the celery cubes and stir-fry.

4. Pour in the minced beef and push it away with a spatula.

5. Pour in the tomatoes and stir-fry for a while.

6. Pour in canned tomatoes, tomato sauce and tomato sauce, turn it evenly, add oregano, basil, thyme, salt, sugar, black pepper powder, if it feels too thick, you can add an appropriate amount of broth, mix evenly, try the taste, generally speaking, with more tomato products, sugar should be added in an appropriate amount, so, the last step is to adjust the taste to be sweet and salty acidity moderate curved mold, seasoning can be out of the pot, once not used up can be put in a dense box in the refrigerator, can be stored for about a week.

7. Use a larger pot, put the eggplant to change half a pot of water, pour it until boiling, put in the butterfly trembling powder, cook until it is thorough, boil it thoroughly to indicate that it is cooked, don't cook it too badly, and then remove the filtered water;

8. Then boil the pot, put the pot on the stove, pour in the beef tomato sauce, stir a few times, pour in the butterfly powder, and then see if the juice will be too thick, if it is too thick, you can add about 1 3 bowls of broth, and then try the taste, at this time the taste should not be too far away, the meat sauce itself has a strong taste, if it is not salty enough, add a little salt, if the taste is sour, add a little sugar.

9. Stir the meat sauce and butterfly powder well, put on a plate, and sprinkle the chopped fresh parsley on top to decorate.

1. 200 grams of spaghetti, it is best to use a large tube shape or shell shape, screw shape, butterfly shape can also be, depending on each person's preference.

2. Cheese (cheese shaved into shreds.

3. 50 grams of margarine (butter).

4. 250 grams of straw mushrooms, half an onion, cut into slices.

5. Seafood, I use squid and fresh scallops, and the squid is cut into small pieces. You are free to choose what you like, such as crab fillet and shrimp.

6. A few slices of bacon (smoked ham) are enough.

7. Whipped cream (2 tablespoons), milk can also be substituted.

8. A small amount of low-gluten flour (one spoonful) can be replaced with cornstarch.

9. A little garlic, stomp into puree.

Method: 1. Use a little more water and add a little salt to the spaghetti, cook, about 20 minutes, drain the water and rinse it with cold water, and set aside.

2. Find a non-stick pot, after it is hot, add some oil, first add bacon, onion and minced garlic, low heat, wait for the oil in the bacon to come out, add straw mushrooms and seafood and continue to fry.

3. Add thick chicken broth, if not, add water and chicken essence. Cut the cheese and margarine into small pieces, throw them into the soup, reduce the heat, and stir constantly, otherwise the cheese will stick to the bottom of the pan.

4. Add fresh cream (or milk) and finish the Chinese test with a small amount of cornstarch. At this point, the soup should be thick and sticky.

5. Find a container that can be used in the oven (porcelain is OK, but it is best not to have color patterns), first put the spaghetti in the container, and then pour the thick juice on top of the spaghetti, and spread the seafood, bacon, etc. on the surface.

6. When making thick juice, you can let the oven preheat first, put the container with spaghetti in it, and set the temperature at about 150 degrees to 180 degrees. Bake until the surface is golden brown.