Spinach Noodles
1.
Chop the spinach leaves into small pieces, just green leaves, not stems.
2.
Take 80 grams of spinach leaves, add 250 grams of water, break them with a food processor, and beat them for 2 to 3 minutes. If there is a wall breaker, it is better.
3.
Filter the whipped mixture, and then weigh 90 grams of vegetable juice for later use. If the whipping is fine enough, it is better to use pureed spinach directly.
4.
Put Fuqiang powder, salt, eggs, and spinach juice in a deep basin.
5.
Stir it with chopsticks into a flocculent shape.
6.
Then knead it into a matt dough, cover it with plastic wrap and relax for 30 minutes (if time is tight, there is no need to relax, just go to the next step).
7.
Divide the dough into 4 equal parts, each weighing about 115 grams.
8.
Pressing: First, start pressing from the thickest 7th gear, continuously fold and press the noodles. Each gear is about 4~5 times, 7 gears, 6 gears, 5 gears, 4 gears, 3 gears, and the dough is pressed in turn. Smooth dough pieces.
9.
When preparing the noodles, sprinkle the front and back sides of the noodles with rich powder to prevent the noodles from sticking.
10.
Use the thin noodles to cut out the thin noodles.
11.
In the same way, use the rough noodles to cut out the rough noodles. If the prepared noodles are not cooked right away, they can be packed in fresh-keeping bags and stored in the freezer layer of the refrigerator. The shelf life is 1 month.
Tips:
1. The dough of this formula is too dry. Do not add water. The dough will become smooth after repeated pressing. Just be patient and press it several times.
2. Remember to powder the front and back of the dough sheet before cutting to prevent it from sticking together.
3. You can usually make a little more and keep it in the refrigerator. Take it out when you eat it and put it in the boiled water after boiling.
