1. Wash spinach and juice.
2. Add spinach juice little by little, beat an egg, add 2 grams of salt, and mix into a dough. At this time, it doesn’t matter if the surface is rough. Make the dough for 15 minutes, knead the dough again, and make the dough for 15 minutes. Repeat this three or four times. Make the dough smooth.
3. Sprinkle cornmeal on the chopping board and start rolling out the noodles.
4. Roll it into a circle, roll up the dough with a rolling pin, start rolling the dough, sprinkle the corn flour continuously to prevent sticking. Roll it to the proper thickness, fold the dough back and forth, and cut it to the desired width with a knife.
5. Shake off the cornmeal and cook.
Tips:The amount of water should be less and the noodles should be firm.
