Noodles with tomato, egg and spinach(xi hong shi ji dan bo cai mian )

Noodles with tomato, egg and spinach

Introduction:

"Spinach noodles not only have the nutrition of spinach, but also integrate the nutrition of noodles. After blanching spinach in boiling water, the oxalic acid in spinach is effectively removed, and then spinach and noodles are used, which does not damage the nutritional quality of the original grain, retains the original protein and carbohydrate of wheat, and adapts to the diet trend of returning to nature. This time I made tomato, egg and spinach noodles

Production steps:

Step 1: clean the spinach.

Step 2: blanch the spinach in the pot, blanch the spinach in cold water.

Step 3: take out the spinach and dry it. Chop the spinach. Prepare the flour, add a little salt to the flour, put the spinach in and mix the flour.

Step 4: put spinach and flour into the noodles. Make the noodles a little harder and put them aside until they wake up

Step 5: clean and dice the tomatoes.

Step 6: beat the eggs into a bowl and stir.

Step 7: stir fry the tomatoes and eggs into brine.

Step 8: clean and chop the garlic.

Step 9: stir fry garlic with oil, add salt and soy sauce.

Step 10: stir fry two dishes and pour them on the noodles.

Step 11: start rolling the dough and roll it into a piece.

Step 12: roll the noodles into thin slices, sprinkle with dry noodles and fold them back and forth into W shape.

Step 13: cut into strips (wide or narrow).

Step 14: completely cut the surface.

Step 15: add water to the pan and cook noodles.

Step 16: cook the noodles, serve them, pour them with tomato and eggs, stir fry the garlic, oil and pepper.

Materials required:

Spinach: 300g

Flour: 100g

Tomatoes: 2

Garlic: 4

Egg: 1

Salt: right amount

Oil: right amount

Spicy oil: right amount

Soy sauce: right amount

Note: 1 use the juicer to extract juice and noodles is the current method, spinach must be blanched first, remove oxalic acid, pure manual method is blanching spinach and noodles directly, I think the latter is more scientific. 2 and noodles with a small amount of salt will be more vigorous Road, live noodles than dumpling noodles harder. When stacking 3 pieces of noodles, sprinkle dry powder on each fold to prevent adhesion. 4. Don't add water in the whole mixing process, just use spinach. 5 hand rolled noodles are better than machine pressed ones.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xi Hong Shi Ji Dan Bo Cai Mian