Jin Shuang Spinach Hand Rolled Noodles

Jin Shuang Spinach Hand Rolled Noodles

1. Wash the spinach, cut into small pieces and put it in the food processor.

2. Add warm water.

3. The mixing function of the food processor is 1 minute.

4. Prepare spinach juice, Arowana wheat cob flour and 1 teaspoon of salt.

5. Mix all the ingredients in step 4.

6. Knead into a hard dough, cover with plastic wrap, and let stand at room temperature for 2 hours.

7. Use a rolling pin to roll the dough into a dough about 2mm thick (I use a marble rolling pin, which saves effort).

8. Sprinkle a thin layer of dry powder on the rolled dough and fold it.

9. Cut into sections.

10. Spread the cut noodles and sprinkle a thin layer of dry powder to prevent sticking.

11. Boil a pot of boiling water and cook the noodles.

12. Prepare the ingredients for scrambled eggs with tomatoes.

13. Pour edible oil into the pot, heat up, pour in the beaten egg liquid, and the egg is formed and served.

14. Pour edible oil into the pot, add tomatoes when the oil is hot, stir fry evenly, add 1 teaspoon of salt and stir well.

15. Pour in the eggs, continue to stir-fry, and it will be out of the pan about half a minute.

16. Stir the cooked spinach noodles with sesame oil.

17. Pour in the fried tomatoes and eggs, sprinkle with chopped green onions.

18. Sprinkle some white sesame seeds and drizzle a little sesame oil.

19. I really like the color of spinach.

Tips:

1. Make the noodles as hard as possible when making the noodles, so that the noodles are particularly strong.
2. Sprinkle more dry powder on the unfinished noodles, put them in a fresh-keeping bag, and freeze them. You don't need to defrost them when you eat them next time, just cook them directly.