Emerald noodles
Introduction:
Production steps:
Step 1: wash spinach, carrot, tomato and mushroom
Step 2: make spinach into vegetable juice by juice machine
Step 3: put the spinach juice, flour and a small spoon of salt into the toaster
Step 4: take out the hard dough kneaded by bread maker
Step 5: roll the dough into 5 mm pieces
Step 6: evenly spread thin surface on the surface of the patch
Step 7: roll in from both ends of the patch
Step 8: cut the rolled dough into equal size noodles, the width of which is as you like
Step 9: shake off the cut noodles quickly to prevent them from sticking together
Step 10: put the noodles into the boiling water pot and put them into the cold boiling water to cool
Step 11: Chop tomatoes, carrots and celery, stir fry them in oil to make tomato sauce; cross the surface of Lentinus edodes and blanch them in boiling water
Step 12: pour the tomato sauce into the supercooled noodles and serve
Materials required:
Flour: right amount
Spinach: moderate
Eggs: right amount
Tomatoes: right amount
Carrot: right amount
Lentinus edodes: right amount
Celery: moderate
Salt: right amount
Note: the dough should be hard, and wake up more than 30 minutes, so as not to affect the taste.
Production difficulty: simple
Process: boiling
Production time: 20 minutes
Taste: light
Chinese PinYin : Fei Cui Mian
Emerald noodles
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