Spinach hand rolled noodles(bo cai shou gan mian )

Spinach hand rolled noodles

Introduction:

"In other words, noodles are always rolled by oneself. Hand rolled noodles are a common household pasta with strong taste and strong aroma. It's easy to make. It's easy to cook as you eat, and it's easy to pour vegetables and soup. This time, we changed spinach juice and noodles to make ordinary hand rolled noodles fresh and beautiful."

Production steps:

Step 1: clean the spinach

Step 2: cut into segments

Step 3: stir into pulp and filter out juice for later use

Step 4: divide the eggs and pour them into the bowl with flour. Add a little salt

Step 5: pour in the spinach juice

Step 6: stir into flocs with chopsticks

Step 7: knead into dough and knead for 20 minutes

Step 8: take part of the dough and knead it repeatedly

Step 9: roll into a large piece with uniform thickness

Step 10: sprinkle a little flour and fold the dough into several layers

Step 11: cut the dough into the width you like

Step 12: shake up the noodles

Materials required:

Flour: 300g

Spinach: 100g

Egg: 1

Salt: 1 teaspoon

Precautions: ① salt and eggs are added to increase the taste of hand rolled noodles. ② open, roll and change the direction of rolling during rolling. Try to make the force on all parts of the dough consistent. Sprinkle a little flour on the way to prevent sticking. ③ hand rolled noodles will swell after boiling, so the rolling should not be too thick, and it should be less than 1 mm

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: light

Chinese PinYin : Bo Cai Shou Gan Mian