Hand-rolled Noodles with Spinach

Name: Hand-rolled Noodles with Spinach
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 2 pcs egg; 100g spinach; Some water; 10g salt

by Yushi Beibei

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Archaeological discoveries and historical data prove that noodles originated in China and have been made and eaten for more than four thousand years. Noodles are a kind of healthy and healthy food that is simple to make, easy to eat, and rich in nutrition. It can be a staple food and fast food. It has long been accepted and loved by people all over the world. The earliest written record of noodles that can be tested is China during the Eastern Han Dynasty. In 2005, Ye Maolin, a researcher at the Institute of Archaeology of the Chinese Academy of Social Sciences, discovered noodles with a history of more than 4,000 years at the Lajia site in Minhe County, Qinghai Province (buried by an earthquake about 4,000 years ago), about 50 cm long and 0.3 cm wide. Made of millet, with the earliest written and physical evidence, it is obvious that the noodles originated in China.

Hand-rolled noodles were often made for us by my mother when I was young, and now I also make it for the children, and add eggs and spinach juice, the nutrition is more comprehensive, family health is the greatest wish of mothers all over the world. "

Ingredients

500g Flour
2 pcs Egg
100g Spinach
Some Water
10g Salt

Hand-rolled Noodles with Spinach

1. Ingredients: 500 grams of flour, 2 eggs, 10 grams of salt, 100 grams of spinach, and appropriate amount of water.

2. Pick and wash spinach.

3. The washed spinach is sucked into a pot of boiling water to remove oxalic acid.

4. Add spinach and 100 ml of water to a food processor to make a puree.

5. Pour the spinach juice into the bucket of the bread machine, then knock in two eggs.

6. Add table salt.

7. Add flour to start the kneading program without a bread machine or kneader, and you can knead the dough manually.

8. The reconciled dough becomes a smooth sphere or hemisphere.

9. The reconciled dough is divided into equal parts according to the size of the panel.

10. Take a piece of dough and use a rolling pin to turn the rolling pin back and forth and roll the rolling pin into thin slices.

11. Sprinkle some dry powder every few rolls to avoid sticking.

12. Rolled dough pieces.

13. Roll it up with a rolling pin, and then fold it to a width of about 10 cm. Use a layer of flour for each layer you fold.

14. Cut into thin strips.

15. Pick up the upper layer and shake it lightly, the noodles are ready, put them on a plate or put them on a rolling pin, and wait for the noodles to boil.