Willow noodles

By VicentaLakin

Willow noodles
IN MARCH AND APRIL, WHEN THE FIRST COLD WARMS AND PICKS OUT A BRIGHT DAY OF SUNSHINE, THE WIND IS SOFT, THE SUN IS WARM AND THE LEAVES GREEN AND THE FLOWERS ARE BLOOMING... EVERYTHING IS FULL OF LIFE, HOPE, A BEAUTIFUL SEASON WITH TWO CHILDREN GOING OUT TO THE SUN, BIG JUMPS, LITTLE TWITCHES, CHASES, FUN TO SEE THE BLOOMING FLOWERS. IT'S AMAZING TO SEE THE FRESHLY SPROUTS OF GRASS, AND IT'S AMAZING TO SEE THE YOUNG WILLOWS THAT JUST SPROUT GREEN TWIGS. I'M FULL OF THANKS, ALTHOUGH I'VE HAD A LOT OF HARD WORK, AND I'VE GOT A LOT OF TROUBLES AND TRIFLES, AND I'VE GOT A LOT OF THEM, BUT I'VE GOT THESE TWO LOVELY BABIES, AND I FEEL LIKE THEY'RE NOT MY APRIL DAY, AND I'VE GOT THEM MOANING, AND I'VE MADE THEM, AND I'VE MADE THEM, AND I'VE MADE THEM WITH FRESH SPINACH, AND WITH LITTLE TOOLS AND SCISSORS, AND THEY'RE NOT THE LONG, LONG, GREEN, BEAUTIFUL, AND BEAUTIFUL, AND SIMPLE. EVEN IF YOU'RE NEW IN THE KITCHEN, YOU CAN MAKE A NICE, NICE, GREEN FACE, AS IF YOU'D LIKE TO EAT THE EARLY SPRING OF SPRING, FINE, LONG, LIKE A PIECE OF LEAF, AND LIKE A LITTLE FISH, EATING A LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, AND LONG AND LONG AS YOU'D LIKE TO THINK OF THE FAMOUS ONE OF THEM, YOU'D LIKE TO HAVE A NICE, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG, LONG I DON'T KNOW WHO MADE IT, BUT I DON'T KNOW IF THE FEBRUARY SPRING WIND IS A SCISSOR, BUT I'D LIKE TO SAY WHY WE SHOULD HAVE TO WAIT FOR IT

Recipe Recommendations

  • noodles appropriate amount
  • spinach 60-80 grams
  • flour 200 grams
  • eggs 1
  • salt 1 teaspoon
  • pork belly minced 100 grams
  • yellow sauce half a bowl
  • chili bean sauce 2 tablespoons
  • sweet sauce 2 tablespoons
  • Beijing onion a short
  • Jiang 2 tablets
  • garlic a little
  • cucumber a little
  • oil appropriate amount

Steps for Willow noodles

  • Make Willow noodles step 0
    1
    Noodles first wash the spinach
  • Make Willow noodles step 1
    2
    Put the spinach in the boiler
  • Make Willow noodles step 2
    3
    A little hotter, a little color change, a little cold water, a bit dry
  • Make Willow noodles step 3
    4
    Cut the spinach
  • Make Willow noodles step 4
    5
    Sliced spinach with a small amount of salt and made it muddy
  • Make Willow noodles step 5
    6
    Take a clean pot, pour flour into the egg (or not) and pour the well-bred spinach mud back and forth while mixing it with chopsticks to control dry moisture
  • Make Willow noodles step 6
    7
    Just wait for flour in the bowl to come in the form of snowflakes with chopsticks, with hands rubbing into smooth facials, with wet cloths or a covering for half an hour
  • Make Willow noodles step 7
    8
    Take out the face, take a pair of scissors, wipe it with a cloth, cut it off along the surface of the face of the face, and make the noodles in the shape of a willow
  • Make Willow noodles step 8
    9
    Put the water in the pot and put noodles down, and when the pot opens, it's full
  • Make Willow noodles step 9
    10
    Cut the ready vegetables to the surface
  • Make Willow noodles step 10
    11
    Then you see the sauce and the onions and the ginger
  • Make Willow noodles step 11
    12
    You put ginger down in the pot, and then you slip down into the meat, and when the meat changes, you fall down into the onion
  • Make Willow noodles step 12
    13
    And then it goes down to chili petal
  • Make Willow noodles step 13
    14
    Then we'll split into soy sauce and sweet sauce
  • Make Willow noodles step 14
    15
    When the water or the soup is boiled, the fire drys the juice
  • Make Willow noodles step 15
    16
    When the soup's thicker in the pot, it'll turn off the fire, and then you can put some more onions in it, so the sauce will blow up, the sauce and the noodles together, and the rest of it will be stored in the fridge after the natural cooling
  • Make Willow noodles step 16
    17
    Just pour the sauce on your face

    • Willow noodles Make Tips

    1. Noodles made with spinach puree are greener, prettier, and more nutritious. 2. If the dough sticks to the scissors while cutting, sprinkle some dry flour and knead it again after cutting the surface layer, or simply coat the surface with dry flour to prevent sticking effectively. 3. Spinach needs to be blanched because it contains oxalic acid. 4. Blanched spinach should be rinsed in cold water to maintain its green color. 5. The thickness and length of the noodles can be adjusted by feel; it is recommended not to cut too deep, or the noodles will be too thick with a poor texture; cutting along the surface layer is sufficient. 6. Adding a little salt when making the spinach puree makes the noodles more chewy. 7. I did not use the traditional Beijing-style recipe for the sauce but adjusted it to my family's preference; feel free to adjust it to your own taste. 8. Choose pork belly for the sauce to make it more fragrant. 9. Pay attention to the heat when frying the sauce, as it burns easily. 10. The sauce is edible after stir-frying, but I prefer to simmer it with water and reduce it so the flavors of the meat and sauce blend better.

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