The spinach paste

The spinach juice makes hand paste, which, like fresh water, is about 50 per cent in quantity, can be slightly less, and a good pasta needs to pass through the hair, the twigs behind the hair, the face becomes softer, the power is extended, and the face needs a little salt, which can make the noodles stronger, which can prevent the break. Spaghetti foods: 200 grams of flour, 93 grams of spinach juice, 1 grams of salt; headbrush foods: two eggs, one tomato, three tons of mushrooms, onions, one large spoon of soybea, half a spoon of platinum oil, a small amount of fresh water, a proper amount of cooking oil。

Recipe Recommendations

medium-gluten flour 200 grams
spinach juice 93 grams
refined salt 1 gram
eggs 2 only
tomato one
mushrooms 3 flowers
chives appropriate amount
bean paste 1 tablespoon
oyster sauce half a spoonful
soy sauce a little
qingshui appropriate amount
edible oil appropriate amount

salty and fresh
cook
an hour
ordinary

Steps for The spinach paste

Prepare spinach juice and flour with a proper amount of salt, about one third of a spoon. The spinach juice pours into the flour and mixs。

It'll be smoother and dryer when it's 10 minutes later, 30 minutes -- 60 minutes later。

It's soft and thin, and it doesn't turn back. A small amount of dry flour is adhesive and thin。

Thin pieces folded into noodles, thin and random. Dry powder can be frozen or frozen for storage. Refrigerated overnight as breakfast is also good。

The pot is hot and oily, and the eggs are added to it, and the shovels are drawn and made into eggs。

Oil is left in the pot, onions and mushrooms are added, onions are fried, tomatoes are added to the sand, soybean bean bean sauce, oak oil, old smoke, small amounts of fresh water, and one burn is sour。

When cooking the noodles, the water should be wider, with a small amount of salt, two or three minutes of fire, and if you like soft, you can cook for five minutes. It's hot enough to pour onion oil or soy oil into the boiled ketchup。