Jade Wild Mountain Mushroom Braised Noodle
1.
Wash the spinach, chop it, put it in a juicer, add a little water, beat it into juice, use a strainer to separate the juice and vegetable puree.
2.
Add 1 teaspoon of salt to the noodles, add spinach juice, and mix the noodles
3.
Knead the dough repeatedly and let it rest for 15-20 minutes.
4.
Time to wake up noodles to prepare the marinade, cut the mushrooms (first cut along, and cut horizontally), the fungus into small pieces; eggplant, tofu, cut into pieces, sliced pork belly, onion, garlic, sliced
5.
Stir-fried bittern: hot oil, pork belly, green onion, garlic, pepper noodles, salt, stir fry
6.
Put mushrooms, fungus, and continue to stir fry
7.
Put the eggplant and stir fry
8.
Put tofu and stir fry
9.
Bring the water to a boil and turn to a low heat
10.
Before cutting the noodles, you can put the boiling pot to boil water and wait for the noodles to cook, which can save time.
Then cut the noodles: roll out the long strips with a rolling pin
11.
Put it in the noodle machine to press the dough sheet and sprinkle it to prevent sticking
12.
Put it in the noodle stall and start to cut the noodles, the width is up to personal preference, I pressed thin
13.
Hold the noodles and beat them on the flour. The noodles will stick evenly without sticking. Put it on the chopping board to be cooked. Can be covered with plastic film to prevent air drying.
14.
This is the water boiled before the noodles are cut, and the noodles are boiled in the pot. (Put a small spoonful of salt in the water to prevent the temperature from being high and the spinach noodles are easy to decolor)
15.
Put the noodles into a bowl and cover with the marinade.
