Hand-rolled Noodles with Spinach and Egg

Name: Hand-rolled Noodles with Spinach and Egg
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 100g Big spinach; 100g Baby spinach; 110g (2 pieces) egg; 60g Ham; 5g Shallots; 3g salt; 5ml Sesame sesame oil; 10ml Cooking oil

by Short and long

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The hand-rolled noodles with spinach and eggs made without a drop of water and noodles are delicious, beautiful and nutritious, just like the taste of mother in my memory.
I eat too much oil outside. I’m at home on the weekends. I open the refrigerator and mix with a few vegetables at random. Making a bowl of steaming hand-rolled noodles is the best way to iron my stomach. The emerald green spinach is paired with gem-like tomatoes, red and green, and colorful. Just looking at the color on the table will make people appetite. Moreover, the two ingredients provide pure natural edible coloring. Adults and children can eat with confidence. !
Spinach, like other leafy vegetables, has the nutritional characteristics of sufficient water, low energy, high dietary fiber, and a variety of vitamins and minerals. Squeeze half of the spinach juice and put it into flour. Spinach contains a lot of crude plant fiber, which helps digestion. The carotene contained in spinach can be converted into vitamin A in the human body, which can maintain normal vision and epithelial cells. Health, increase the ability to prevent infectious diseases, and promote the growth and development of children. The extract from the spinach leaf and stem also has the effect of promoting the proliferation of cultured cells, which is anti-aging and can enhance youthful vitality. I am a beauty student, and there are so many benefits to eat more vegetables! "

Ingredients

300g Flour
100g Big Spinach
100g Baby Spinach
110g (2 pieces) Egg
60g Ham
5g Shallots
3g Salt
5ml Sesame Sesame Oil
10ml Cooking Oil

Hand-rolled Noodles with Spinach and Egg

1. First of all, prepare all the ingredients needed to make this hand-rolled noodle: Spinach and egg noodles. Why do you prepare two kinds of spinach? Because I think the baby spinach is fresh and tender when it goes down to the noodle soup; the juicing of the big spinach and the dietary fiber in the noodle are more chewy.

Hand-rolled Noodles with Spinach and Egg recipe

2. The root of spinach is also more nutritious and can be kept. Remove the old leaves and stems of the spinach, wash with water, blanch the baby spinach for later use, squeeze the large spinach and pour it into the flour to neutralize the noodles.

3. Without adding water separately, blend the spinach juice with the flour and knead it to form a green dough.

4. After the dough wakes up for a few minutes, you can start rolling the noodles. If the chopping board is small, you can divide the large dough into small parts and then use the rolling pin to roll it out.

5. Use a rolling pin to roll the dough into a thin and even dough sheet, remember to put dry flour to prevent sticking.

6. When you roll it to the same thickness as the usual noodles, fold the noodles in the order of "anyway, anyway" and cut them to the width you need. The wide ones are called noodles, and the thin ones are called noodles.

7. Pick up the cut noodles and shake them twice to prevent sticking, and to shake off the excess flour on the noodles by the way.

8. After the noodles are rolled, let's prepare the dishes: wash the tomatoes first, then use a cross knife, and then boil them in boiling water to remove the skin.

9. Scald the tomatoes in boiling water for 2 minutes and take them out. The blanched tomatoes are easy to peel.

10. Peel the tomatoes and dice them for later use, slice the ham, chop the shallots, and beat the eggs into a bowl to beat and stir well.

11. Heat the wok over medium heat until it feels hot in your palms, pour in cooking oil and heat, stir in the hot pan and stir-fry the egg liquid.

12. After the scrambled eggs are out of the pan, stir-fry the ham with bottom oil until golden and slightly crispy on both sides and serve.

13. Pour in a little edible oil and heat it up and put in a small green onion saucepan.

14. Stir-fry the shallots for a fragrant aroma, pour in the chopped tomatoes and stir fry.

15. Stir-fry tomatoes and add some boiled water to prepare the noodles.

16. Bring the water to a boil over high fire and roll out the noodles. Use chopsticks to shake the noodles to prevent sticking.

17. The hand-rolled noodles are very thin so they are easy to cook. You can put baby spinach and ham and eggs in the noodles.

18. The baby spinach is boiled and seasoned with salt, and a little sesame oil tastes better.

19. The fragrant hot soup is done by hand rolling the noodles. Do you want to have a bowl?

Tips:
Tips: Add tomatoes to spinach noodles to make the noodle soup more flavorful. The tomatoes are easier to digest after being boiled and peeled. The spinach is tender and not blanched. If it is a large spinach, it is best to blanch the oxalic acid in water. The taste is more fresh and tender.