Hand-rolled Noodles with Spinach

Name: Hand-rolled Noodles with Spinach
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece spinach; 300g Flour; 1 piece tomato; 2 pcs egg; 1 Cucumber; 1 tablespoon Cooking oil; Some Sugar; Some salt

by Huaer's gourmet kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

A bowl of cold noodles is the most enjoyable food in summer. Eating noodles in summer is also exquisite.
Flour is processed from wheat. Wheat is sweet and cool in nature. Eating hot noodles in summer can get rid of the moisture and heat trapped in the human body. It is a simple dish of marinated noodles and cold noodles with water, it will be especially enjoyable to eat.
At the same time, use a bowl of spinach juice to knead the noodles to make a green and clear hand-rolled noodles. It is not only nutritious but also has a beautiful color. The children at home will also fall in love with the feeling of eating noodles.

Ingredients

1 piece Spinach
300g Flour
1 piece Tomato
2 pcs Egg
1 Cucumber
1 tablespoon Cooking Oil
Some Sugar
Some Salt

Hand-rolled Noodles with Spinach

1. Prepare the ingredients you need, wash the spinach, and squeeze a bowl of spinach juice. Do not put water when squeezing the juice.

2. The required flour is determined according to the amount of spinach juice. This time I make about 300 grams of flour.

3. The dough does not need to be fermented, first use chopsticks to stir it into a flocculent shape, then knead it into a smooth dough, cover it with a damp cloth and let it rise for 20 minutes.

4. Roll the dough into thin slices, and sprinkle an appropriate amount of flour in the meantime.

5. Fold in half twice and sprinkle thin powder to prevent sticking when cutting.

6. Cut the noodles into even strips according to the thickness of the noodles you like.

7. Beat the two eggs and cut the tomato into cubes. Put an appropriate amount of oil in the pot, put the eggs in the pot after the pot is 60% hot, and stir-fry them quickly after the egg liquid has solidified, and remove them for later use.

8. Put a little oil in the pot again, add the tomato cubes, stir-fry the soup, add some sugar and salt, the tomato will become soft, pour the egg, and take out about ten seconds.

9. Make a pot of water, make the noodles, add cold water when it is boiling, and add twice. Bring out the pan with cold water, stir in the tomato and egg marinade, and add the right amount of cucumber shreds.