Spinach handmade noodles

1

Pour the medium-gluten flour into the salad bowl, beat the eggs well, knead the spinach with salt, and filter to squeeze out the spinach juice.

2

Mix the egg liquid and spinach juice well, add the mixture to the flour while stirring, knead it into a smooth hard dough, cover with plastic wrap and soak for about 20 minutes.

3

Divide the dough into 2 portions, one portion covered with plastic wrap to moisturize, and the other portion rolled into a thick round dough sheet.

4

Sprinkle a little flour on the round dough sheet and sweep it evenly by hand. Then roll the round dough sheet on a rolling pin, roll it open with even and greater force, constantly open, roll it up, and change the direction halfway, try to make the dough sheet uniformly stressed and has uniform thickness.

5

When rolling out the round dough sheet to a thickness of about less than 1mm, open the dough sheet, sprinkle with a little flour, sweep it, and stack the dough sheet into a stack.

6

Use a knife to cut the stacked dough sheets into the desired width, shake the cut noodles with your hands, and so on to roll out all the dough.

7

Add a large amount of water to the pan and bring to a boil. Add the noodles and stir. Cook for about 4 minutes until the noodles are broken. Remove and serve

8

Intimate tips: 6: Hand-rolled noodles will grow after cooking, so the rolled noodles should not be too thick, otherwise the finished product will be thicker. It should be less than 1mm. When cutting the noodles, the width of the noodles can be determined according to each person's preferences; 7: Use more water to cook hand-rolled noodles. Add the water to boil before adding the noodles. If you roll too much noodles at one time, you can add more flour and shake them open, put them into a well-sealed fresh-keeping bag or crisper box, put them in the refrigerator to freeze, and eat them as soon as possible.

1： The flour used to make hand-rolled noodles is best high-gluten flour, followed by medium-gluten flour. Low-gluten flour is not suitable for making hand-rolled noodles. When using high-gluten flour, the noodles are the most chewy and delicious, but rolling requires a lot of effort. When using medium-gluten flour, rolling is a little easier, and eggs can be added to increase the taste of the finished product; 2: Spinach juice can also be replaced with other vegetables, fruit juice, and water. When using spinach vegetable juice, try to only use pure vegetable juice. The filtered vegetable residue can be added with eggs, salt, flour, etc. and fried to make small points; 3: The dough cannot be rolled immediately. It should be covered with plastic wrap and moisturized for 20-30 minutes. If there are too many dough mixed at one time, when rolling separately, the dough placed on one side should be covered with plastic wrap and moisturized to prevent the moisture from evaporating and the dough from drying; 4: In principle, the rolling pin is longer and easier to use. When rolling dough, roll it out with even and greater force. Keep opening, rolling it up, and changing the direction of rolling it in the middle to try to ensure that the stress on all parts of the dough sheet is consistent and the thickness is uniform., you can sprinkle a little flour on the dough sheet halfway to prevent sticking; 5: After spreading the dough sheet and touching it with your hand. If you find that it cannot be rolled evenly, you can roll it a few more times to try to achieve a uniform thickness of all dough sheets;