I had chicken for dinner last night, but there was thick chicken soup left, so I thought of today's breakfast-chicken soup noodles.
The noodles still need to be colored, haha ~~~ I made green spinach hand-rolled noodles.
Green egg noodles
By MontanaBogan
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Green egg noodles
1
Add a small amount of water to the spinach, stir until a puree, and strain out the green juice. (Spinach is best blanched with boiling water to remove oxalic acid)
2
Mix the spinach juice and flour together, knead into a ball, and wrap it in plastic wrap for 5 minutes.
3
Knead the awakened dough into a smooth dough and cut it into 2 halves with a very delicate cross-section.
4
Roll out half of the dough into large thin discs, about 1 mm thick. Sprinkle with flour and fold it 30% off, cut into evenly distributed noodles, sprinkle with flour and beat up.
5
Look at the beautiful noodles: they are tender and green.
6
Cut carrot slices and press out beautiful flowers.
7
One small pot boiled water and noodles, the other put chicken soup and carrots, and opened fire at the same time
8
At the same time, boil eggs in the egg boiler.
9
Put the blanched green noodles into the boiling soup, boil again, add salt and serve out of the pan. You don't need chicken essence.
10
After filling the bowl, cut half of the egg and put it into the bowl. It's beautiful.
11
The green color is eye-catching, delicious, nutritious and nutritious breakfast is a good choice ~~~