Spinach hand rolled noodles(bo cai shou gan mian )

Spinach hand rolled noodles

Introduction:

"I'm envious to see the beautiful spring, green and cherry blossoms flying all over the country. I want to travel every year, but I'm cowardly every time. Miss the rape flowers in Wuyuan, miss the cherry blossom in Wuda, miss the tulip in Jingshan, miss the chrysanthemum in Phoenix, miss the ink painting in Jiangnan, only in the dream to go to the Jiangnan with small bridge and flowing water. Sitting in front of the window, I look forward to the apricot blossoming out of the window, the willow spreading its branches and green buds, and the wild flowers sticking out of the ground to see the unknown world Outside the window, the wind is flying, and the branches are dancing wildly in the wind. I don't know whether it's Carnival for the arrival of spring, or I have to be at ease in nature. A few days ago, the snowflakes were flying. They were much bigger and denser than the snowflakes in winter. It was wet and cool on the face, and it was cool to the bottom of my heart. As soon as I got to the yard, I was forced into the house by snowflakes. It's time for spring to be warm and flowers to bloom, but it's still so cold, so the heating has always been mild. The heating company's practice this year is still very humane. Although spring has not yet patronized this small town, the seasonal vegetables and fruits of spring have been on the market early. Strawberries, spinach and pineapples have been on the table early. Since spring is coming late, we should first use green to brighten the table. "

Production steps:

Step 1: add alkali noodles into the flour and mix well.

Step 2: pour in the spinach juice.

Step 3: mix into a slightly hard dough and wake up for 15 minutes to half an hour.

Step 4: knead the dough well and put it on the panel.

Step 5: Sprinkle potato starch on the panel and roll it into large slices with a rolling pin.

Step 6: fold up. When folding, spread a layer of potato starch on each side to prevent adhesion.

Step 7: cut into the width you like with a knife.

Step 8: lift up, throw away the extra flour and put it in the refrigerator.

Step 9: when eating, take out the noodles and put them in the boiling water pot to cook.

Materials required:

Gluten: 200g

Spinach juice: 60g

Alkali noodles: appropriate amount

Potato starch: right amount

Note: 1. When mixing noodles, add alkali noodles to increase the gluten of noodles. I think the effect of alkali noodles is better than salt. I only use alkali noodles and salt. The noodles are easy to break. 2. Put the noodles in the boiling water pot and boil them again. If you cook for a long time, the noodles will be too soft and easy to break.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Bo Cai Shou Gan Mian