1. Prepare spinach, flour and salt.
2. Wash the spinach and blanch it with boiling water.
3. Cut the blanched spinach into small pieces and put it in a blender.
4. Add salt to the spinach.
5. Add 30 grams of water to the spinach and whipped into a spinach paste. This process is still relatively long, so you need to turn the spinach over with chopsticks to beat evenly.
6. Finally, the spinach that was made into rongrong was put on the gauze.
7. Tighten the gauze and squeeze out the spinach juice. Look, it's very green, it's really a natural dye.
8. Take 75 grams of spinach juice and put it into flour.
9. Use chopsticks to stir the flour into fluff.
10. Then knead the dough into a smooth dough by hand.
11. Cover the kneaded dough with gauze and let it stand for 15 minutes. The white gauze has been dyed green.
12. Roll out the loose dough and roll it out into a large thin dough piece.
13. Sprinkle hand powder on the dough, fold into thirds, and cut into thin strips.
14. The cut noodles can be pulled by hand, which can be stretched and rolled into a ball and frozen so that they can be taken when they are eaten.
15. Boil the noodles in a small pot and boil them, ready to eat.
