沖繩紫薯法式麵
Purple Sweet Potato Nouille

紫薯用保鮮紙包好後放入700w的微波爐加熱4分鐘，再除去紫薯皮後粗切。魚柳亦同樣粗切。

將①的紫薯和魚柳、紫薯粉、櫻花蝦乾、蛋白和鹽放進食物處理器打成蓉。

用水溶掉葛粉後，加到食物處理器裏拌勻。

在食物處理器中放入中筋麵粉、幼粒全麥粉和橄欖油後輕輕攪拌至成麵團狀，然後取出。

將麵團放在碗裏後，一邊揉捏麵團，一邊加適量的高筋麵粉約5分鐘，直至麵團不再黏，然後在放在雪櫃裏約30分鐘。

將麵團桿至約2毫米厚，再切成闊1.5厘米的條狀。

在已經煮滾的水中加入少量橄欖油，在放入紫薯麵煮8分鐘。爲了不讓水煮得太滾，請根據情況随時調整火的大小。煮8分鐘候取出麵並放入凍水中冷卻，然後去除水分。

在鑊中加入橄欖油和切碎的蒜頭後開火，有香味後再加入已去皮和蕃茄籽，已粗切的蕃茄煮約5分鐘。圍着鑊邊加入蘋果醋，煮約3分鐘，直至醋已經蒸發後，蕃茄醬汁就完成了。

將⑧的醬汁的一半移到另一個鑊，再加入墨汁和白葡萄酒煮3分鐘，煮成墨汁。

在兩個有不同醬汁的鑊中加入紫薯法式麵，讓麵掛滿醬汁。

Wrap the purple sweet potatoes in a piece of plastic wrap and heat in a microwave at 700w for 4 minutes. Peel and cut into pieces. Cut the fish into chunks.

Add ①, purple sweet potato powder, dried shrimps, egg white, and salt in a food processor and blend into a paste.

Dissolve Honkuzu powder in water and add to ②, and blend further.

Add the all purpose flour, whole wheat flour, and olive oil, and blend lightly. Remove the dough from the food processor when it's formed into a ball shape.

On a countertop or in a bowl, spread the dusting flour until the dough is not sticky, knead for about 5 minutes, and place in the refregirator for about 30 minutes.

Roll out the dough until about 2 mm thick, then cut it into 1.5 cm wide strips.

Add a small amount of olive oil to boiling water and boil ⑥ for 8 minutes. Adjust the heat so that the water does not boil over. When the noodles are cooked, cool in cold water and drain.

[Tomato sauce] Add the olive oil and garlic in a frying pan and turn on the heat, once fragrant, add tomatoes and cook for 5 minutes. Pour the apple cider vinegar in from the edge of the pan and cook for 3 minutes to let the vinegar evaporate.

[Squid ink sauce] Transfer half of ⑧ to another pan, add the squid ink and white wine and cook for 3 minutes.

Place the nouilles in the pan with each sauce and mix into the sauce.