Spinach hand rolled noodles(bo cai shou gan mian )

Spinach hand rolled noodles

Introduction:

"I don't have much experience in making spinach for the first time. I put a little less spinach and more water, so the color of the noodles is very light. It's not as beautiful as everyone makes it ~, but it's very delicious and tasty ~"

Production steps:

Step 1: wash two spinach, cut into small sections and put them into soybean milk machine.

Step 2: add a glass of water, press the fruit and vegetable cold drink key to make juice.

Step 3: add appropriate amount of spinach juice into the flour (the ratio of flour to water is 500g flour and 200g water).

Step 4: add a spoonful of salt and put it into the dough mixer to make dough. Wake up for half an hour.

Step 5: take out the dough and knead it. Add some flour and knead it round.

Step 6: roll the dough into a thin circle.

Step 7: fold it up layer by layer and cut it into filaments.

Step 8: sprinkle some flour on the cut noodles to avoid adhesion.

Step 9: Boil the water in the pan, put in the noodles to cook, then boil the pan with a little cold water, and then the pan is almost cooked.

Step 10: cool the cooked noodles.

Step 11: live with peanut butter and your favorite dish.

Materials required:

Flour: 400g

Spinach: 2

Vegetables: moderate

Salt: right amount

Water: moderate

Peanut butter: right amount

Note: hand rolled noodles made by ourselves feel more delicious and stronger than those made outside. Adding a little salt makes the taste stronger.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: Original

Chinese PinYin : Bo Cai Shou Gan Mian