1. The protagonist: Xiangxue dumpling powder
2. Cook the chicken breast and tear it into filaments. Wash the carrots, purple cabbage and lettuce to control the moisture and cut into filaments. Wash the cherry tomatoes and set aside.
3. Wash the spinach and scald it with boiling water to remove it, squeeze out a little bit of water, then cut into small pieces and break up with a blender for later use
4. Pour the crushed spinach into the flour, add eggs and salt and mix well
5. Knead the flour... ten minutes later, pull the small dough pieces one by one, round them and use a rolling pin to roll them into a dough, which is almost as thick as a wonton wrapper.
6. Preheat the oven: 160 degrees, ten minutes; put the rolled dough into a six-stage mold, and coat the sides of the dough with salad oil
7. Put the six continuous molds in the preheated oven, 160 degrees, middle level, 8 minutes
8. Put all the ingredients (the salad dressing and cherry tomatoes) into a large bowl and stir evenly, then use chopsticks in the jade cup, put the salad dressing and stir freely, or mix with peanut sauce, and cut the cherry tomatoes on the side.
Tips:The temperature of each oven is different, and the temperature should be adjusted according to your own oven.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
