Beef Spinach Noodles

Name: Beef Spinach Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g beef; 400g Flour; 8g Spinach powder; Some Lamb bone soup; Some spinach; 2g pepper; Some salt

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised noodles are Henan's specialty noodles, and almost everyone in Henan likes to eat it. The person in my family has to eat braised noodles at least once a week, 2-3 times is better. I say he does not bother to eat braised noodles every day. Especially in winter, a bowl of hot braised noodles is really comfortable. Today I made a special braised noodles, that is, instead of ordinary braised noodles, the noodles are braised with spinach powder. The soup is still mutton bone soup, but the beef is simmered in the mutton bone soup, and then this soup is used for the bottom. I added spinach powder this time because I have made a lot of spinach powder and need to eat it. You can also use fresh spinach blanched and pickled mustard to make the noodles, so that the color of the dough will be greener and more beautiful. "

Ingredients

500g Beef
400g Flour
8g Spinach Powder
Some Lamb Bone Soup
Some Spinach
2g Pepper
Some Salt

Beef Spinach Noodles

1. Put the flour and spinach powder in the noodle bucket, add 3 grams of salt, and add 205 grams of water.

2. Add 205 grams of water and form a smooth dough, then make half an hour.

3. Divide the dough into the dough.

4. Roll out into a long strip and press a mark in the middle with chopsticks to make it easier to split the dough after stretching.

5. Coat the surface of each piece of cooking oil, then put it in a fresh-keeping bag, and seal it for more than 1 hour.

6. Cut the beef into large pieces about 2*3 cm, and I put an egg to compare the size. The beef will shrink a lot when cooked.

7. Clean.

8. If cold water is blanched, remove blood foam.

9. After blanching, use hot water to wash off any residual foam on the surface.

10. The lamb bone soup cooked before is made with fresh lamb bones, ginger, star anise, and cinnamon.

11. Put the blanched beef into the lamb bone soup, boil on high heat and turn to low heat and simmer for 1 hour.

12. Put the stewed lamb bone beef soup in another pot, season with salt and pepper.

13. Put in the right amount of beef.

14. After the soup is boiled, stretch the noodles and split them into two longitudinally, and put them into the pot.

15. Cook for about three minutes.

16. Add some fresh spinach and cook for another minute before it is out of the pot.

17. The boiled beef and spinach noodles have more nutrients than the white noodles.

Tips:
I added spinach powder when making the noodles, because I have made a lot of spinach powder and need to eat it. You can also use fresh spinach blanched and pickled mustard to make the noodles, so that the color of the dough will be greener and more beautiful.