1. After the spinach is blanched, the wall-breaking machine is pureed for later use.
2. All-purpose flour is mixed with eggs, salt, and spinach puree.
3. Slowly add a little water, knead into a smooth dough, let it rest for half an hour, and wake up for a while.
4. The awake dough is shiny and soft.
5. Place the dough on the chopping board and use a rolling pin to roll it out into a large piece.
6. Cut into wide strips.
7. Chopped sauerkraut and chopped celery.
8. Put a little oil in the wok, pour sauerkraut and sauté until fragrant.
9. Add water, bring to a boil over medium heat and then change to low heat for five minutes to make the soup more sauerkraut flavor.
10. Gently pull the sliced noodles long, put them in a pot, cook over medium heat, turn off the heat and sprinkle a little chicken essence to improve the flavor.
11. After cooking, remove, pour sauerkraut soup and garnish with chopped celery.
Tips:Knead the dough to moderate hardness. No more salt was added during the whole process, because the sauerkraut was salty enough and it was just right to cook.
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