Scrambled spinach hands
By VicentaLakin
Autumn is particularly good, with spinach juice and noodles, and it's not only good color, it's very nutritious, it's especially for children, and the kids at home call it delicious, delicious, beautiful, beautiful. This time, I'm using a goldfish corset of wheat. I've made a really good noodles。
Recipe Recommendations
- spinach 50 grams
- Arowana wheat core wheat flour 500 grams
- warm water 180 grams
- eggs one
- tomatoes one
- salt 2 tsp
- edible oil 2 tablespoons
- sesame oil 2 tablespoons
- green onion 1 tablespoon
- white sesame 1 teaspoon
Steps for Scrambled spinach hands
1
Sweep the spinach and cut the little bits into the kitchen。
2
Add warm water。
3
One minute mixer。
4
Get the spinach juice, the goldfish corset wheat powder and a little spoon of salt ready。
5
All raw materials in mixed step 4。
6
Dry-dry noodles, protective film, room temperature static for two hours。
7
with a crutches, the noodles are grafted to about 2 mm thick。
8
And a thin layer of dry powder covered with fine skin, then folded。
9
Cut。
10
Disperse the linen, and spread out a thin layer of dry powder, and keep it sticky。
11
Burn a pot of water, cook noodles。
12
Get ready for tomato eggs。
13
They pour oil into the pot, heat it, pour it into scattered egg fluid, and the eggs are sprouted。
14
The boiler is filled with edible oil, which heats up into tomatoes, evenly folded and added a small spoon of salt。
15
Pour in the eggs, keep squirming, about half a minute。
16
Cooked spinach noodles with soy oil。
17
Scrambled tomatoes and onions。
18
Just a little white sesame and a little soy sauce。
19
Super fond of spinach colors。Scrambled spinach hands Make Tips
One and the face are as hard as possible, so the good noodles are particularly strong. 2. Noodles can be eaten more than dry powder, bags of fresh bread, frozen, and then cooked without the need to unfrozen the next time。