emerald face
Ingredients: chicken essence
Recipe Recommendations
- spinach a
- pork a
- quail eggs two
- Beautiful radish in my heart half
- onion moderate
- coriander moderate
- eggs one
- chicken essence two spoonfuls
- oyster sauce a spoonful
- dried chili two
- octagonal one
- cooking wine a spoonful
- salty and fresh
- cook
- half an hour
- ordinary
Steps for emerald face
1
Prepare the ingredients: spinach, pork, quail eggs, heart-beautiful radish, green onion, ginger and garlic.
2
Put the salty salt into the pan and blanch the spinach with water.
3
Chop the blanched spinach into pieces. The more broken the better
4
Separate the spinach leaves and spinach juice, squeeze out with gauze, beat the part into juice with a blender, and make the rest into spinach meatballs
5
Put the spinach that has been squeezed out of the water into the pork filling, add the twenty-three spices, eggs, salty salt, starch, cooking wine, onions, ginger and garlic, sesame oil, stir into spinach meatballs, wear disposable gloves, stir the meat filling until the spinach and pork filling is chewy. far
6
The water is boiling, turn down the heat, and dip the spinach into meatballs.
7
flour in spinach juice
8
Live into spinach dough without cover
9
Knead the dough until smooth
10
Roll it into a 0.5cm thick cake, cover it with wet steamer cloth, and wake it up for the second time
11
one-breath section
12
Draw into noodles and finish the noodles with dry flour
13
When cooking noodles, don't boil the noodles too big. Bring the water to 70% and cook the noodles. Just boil the water.
14
Shred radish in your heart.
15
The stock is chicken, star anise, pepper water, fragrant leaves, salty salt, chicken essence, cinnamon, orange peel, dried pepper, coix seed, and yam slices.
16
Prepare the soup.
17
Prepare meatballs
18
Put the noodles into the stock, sprinkle the quail eggs, shredded radish, fragrant leaves and chopped green onions on the noodles.emerald face Make Tips
1. If you want to make the color of the jade noodles greener, you need to use a juice blender. The deeper the juice, the thicker the color of the noodles, the better the color of the noodles. 2. The meatballs should be boiled in proportion, one egg, a small bowl of starch, and 8 Two pork, this ratio is just right.