Hand rolled noodles with spinach and eggs(bo cai ji dan shou gan mian )

Hand rolled noodles with spinach and eggs

Introduction:

"I suddenly want to eat the spinach and egg stewed noodles made by my mother many years ago. But in the past, when my mother did it, it was not hand rolled noodles, it was bought noodles. I wanted to eat the second rolled noodles on a whim, but when I finished eating and felt my stomach, I forgot to take pictures of the finished products..."

Production steps:

Step 1: mix the flour, add a little water to the flour, use chopsticks and snow to pack, knead into dough, put the flour on the dough, and continue kneading until the dough is less water and hard, as shown in the figure

Step 2: roll the dough into pieces. I lift up the tail so that you can see the thickness of the pieces. I roll the dough a little thicker than the paper

Step 3: fold up the noodles like a folding fan, so that the cut noodles are easy to shake off

Step 4: cut noodles. The thickness depends on yourself. Whether you like to eat wide or thin noodles, but generally the cooked noodles are wider than when you cut them. Be prepared

Step 5: add some flour to the cut flour and shake it off

Step 6: I'm free. I hang all the shaken noodles on the top, but it's not easy to lump up at the bottom

Step 7: beat two eggs with half a teaspoon of salt

Step 8: put the oil in the pot, add the egg liquid when the oil is hot, and stir fry

Step 9: add spinach and water, and then add appropriate amount of salt and chicken essence (people who don't like chicken essence can not put it), salt can be put a little more, that is, when you eat spinach scrambled eggs, it's salty. When the soup is boiling, remove the spinach and egg soup.

Step 10: boil water in the pot. When the water starts to come down, you should stir it frequently with chopsticks. At the bottom, you should also try to put a small amount of water into the water as many times as possible. Prepare a basin of cold water when the water boils

Step 11: after the noodles are cooked, take out the noodles with chopsticks, put them into the cold water prepared in advance, take the noodles stimulated in the cold water into your own bowl, and then pour the spinach and egg brine just now, and you're done!

Materials required:

Flour: 200g

Spinach: a handful

Eggs: two

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: of course, if you think it's troublesome to roll your own noodles, you can use the noodles you bought. It's a lot more convenient

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bo Cai Ji Dan Shou Gan Mian