Spinach hand rolled noodles(bo cai shou gan mian )

Spinach hand rolled noodles

Introduction:

Production steps:

Step 1: medium gluten flour into the salad basin, eggs fully broken, spinach salt knead, filter out spinach juice

Step 2: mix the egg liquid and spinach juice well, add the mixture into the flour while stirring, knead it into a smooth hard dough, and cover it with plastic film for about 20 minutes

Step 3: divide the dough into two parts, one is covered with plastic film to keep moisture, and the other is rolled into thick round dough

Step 4: sprinkle a little flour on the round dough and sweep it evenly by hand. Then roll the round dough on the rolling pin with a uniform and large force. Keep opening, rolling and changing the direction of rolling in the middle. Try to make the dough uniform in thickness

Step 5: roll the round dough until the thickness is less than 1 mm, open the dough, sprinkle a little flour, sweep it open, and fold the dough into a pile

Step 6: use a knife to cut the folded dough into the width you like, shake the noodles by hand, and so on

Step 7: add a large amount of water to the pot and bring to a boil. Stir the noodles and cook for about 4 minutes until the noodles are broken. Remove and serve

Step 8: Tips: < br > 6: the hand rolled noodles will swell after boiling, so the rolled noodles should not be too thick, otherwise the finished products will be thicker, which should be less than 1 mm. When cutting, you can determine the width of the noodles according to your preference; < br > 7: the hand rolled noodles should be boiled with more water, and then rolled with the following strips. If too many noodles are rolled at one time, you can add more flour, shake them open, and fill them tightly Put the sealed fresh-keeping bags and boxes into the refrigerator for freezing, take them as you like and finish them as soon as possible.

Materials required:

Medium gluten flour: right amount

Eggs: right amount

Spinach: moderate

Salt: right amount

Note: 1: high gluten flour is the best way to make hand rolling flour, followed by medium gluten flour. Low gluten flour is not suitable for hand rolling flour. When using high gluten flour, noodles are the most delicious, but rolling needs more effort. When using medium gluten flour, rolling is a little easier, and eggs can be added to increase the taste of finished products. 2: spinach juice can also be replaced by other vegetables, fruit juice and water For the use of spinach juice, try to take only pure vegetable juice, filtered vegetable residue can be added to eggs, salt, flour and other fried into a small point to eat; 3: and good dough can not be rolled immediately, should be covered with preservative film moisturizing for 20-30 minutes, if a time and noodles are too much, separate rolling, placed on one side of the dough should pay attention to cover preservative film moisturizing, avoid moisture steaming 4: in principle, it's better to use a longer rolling pin. When rolling, it's better to use a uniform and larger force to roll the dough. It's necessary to open, roll and change the direction to roll the dough as much as possible, so that the force is uniform and the thickness is uniform, and a little flour can be sprinkled to prevent sticking. 5: when the rolled dough is spread out, touch it with your hand to find the place that can't be rolled evenly, You can roll it a few more times to make the thickness of all patches as uniform as possible;

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Bo Cai Shou Gan Mian