Spinach and egg soup noodles
Ingredients: spinach,eggs,MSG,salad oil,ginger,flour,spiced powder,diced green onion,refined salt
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Spinach and egg soup noodles
1
Wash the spinach and place it in a bowl for later use.
2
Put the spinach into a boiling water pot and blanch it, remove it, cool it too well, squeeze out the water, and place it in a bowl for later use.
3
Beat part of the spinach in a blender and add to the flour.
4
Stir the flour well and mix into spinach dough. Set aside.
5
Place the dough on a chopping board, roll it into thin slices, roll it up, and cut it into wide strips for use.
6
Shake the noodles and put them in a boiling water pot to boil.
7
Cook the noodles until medium done, remove them, cool them too well, and place them in a bowl for later use.
8
Put oil in a hot pan and saute chopped chives and ginger, pour in water to bring to a boil, add refined salt, five-spice powder, and beat in the eggs.
9
After the eggs are set, add the spinach noodles.
10
Cook the spinach noodles and add the remaining spinach.
11
Stir the spinach noodles well, and finally add MSG to taste.
12
Stir evenly, remove from the pan, and place into a bowl.