1. Squeezed spinach juice, put an appropriate amount of salt.
2. Put the flour and stir into a floc. The ratio of spinach juice to flour is about 500 grams of flour and 220 grams of spinach juice.
3. Knead into a smooth dough, cover with plastic wrap and wake up for 20 minutes.
4. Take about 50 grams of dough and roll it into a cake.
5. stack up.
6. Cut into a width of about one and a half centimeters and a half.
7. Boil hot water in a pot to scald the fungus.
8. Add the noodles and cook on high heat.
9. After boiling, put a spoonful of salt, some cold water, and boil for 2 times.
10. Cooked noodles.
11. Scoop out the noodles.
12. Put the cut red pepper and fungus shreds.
13. Just drizzle with oil chili.
14. Oil chili has a salty taste, and salt is added when cooking noodles, so if the noodles are not strong in taste, salt can be omitted after the noodles are out of the pan. If the taste is heavy, first add salt to mix the noodles, then add the shredded cabbage and oil chili.
