1. Wash the spinach in a handful, break it with a food processor, and filter out the juice with gauze or a mesh sieve.
2. Take 150 grams of plain flour, mix in 2 grams of yeast powder, a little oil, and then pour in spinach juice in batches to form a dough. If you want a light green color, you can add an appropriate amount of water.
3. If you add the same amount or a little more white dough, you also need to put yeast and oil. The two doughs are put into food bags separately to prevent the water from evaporating. If you don't do it at that time, let it be refrigerated and fermented overnight.
4. Stir fragrant pepper and coriander seeds over low heat, like any other spices, and beat them into powder.
5. The appropriate amount of Sophora japonica, wash and control dry water, salt an appropriate amount.
6. Take out the white dough and roll it into a round piece. Fold in half into a semicircle and roll it out to the desired thickness. Spread some water on the flat side and glue the two half circles into a half white and half green circle. Then flatten the middle seam.
7. Divide the green part into equal parts. This time there are 8 braids, which is 24. Then every three braids are made into a small braid.
8. Sprinkle oil, salt, and pepper flavour powder on the white noodle sheet; cover with sophora japonica. Roll up.
9. Roll up to the small braid and continue rolling, adjusting the position of the braid. If there is any excess at the end, pinch off, apply some water, and hide the joint underneath. Finally, pinch the two ends together.
10. The place where the two ends are kneaded is ugly, so you can decorate it with the small noodles you just pinched off. Here are two little flowers, little green roses. Dip some water on the corresponding position of the wreath after finishing.
11. After adjustment, find a non-stick mold, put the garland in, cover with plastic wrap, leave for half an hour, and steam in the pot for half an hour.
12. After steaming, turn off the heat and steam for three minutes, then remove from the mold.
13. Eat this while it's hot, or steam it before eating it, it's more delicious. The fragrance of Sophora japonica is refreshing.
