Green spinach noodles

Green spinach noodles:

Raw materials for making green spinach noodles:

Flour, spinach juice, egg white

Processing steps of green spinach noodles:

First class flour, spinach juice and egg white are mixed into a very hard light green water dough. After kneading, the dough is rolled into noodles by hand, folded several times, and cut into willow leaves or thin noodles. There are many ways to eat green spinach noodles. First, it is boiled and then put into a clear soup to make green spinach noodles, which is light and refreshing. Second, it is made with milk soup, which is characterized by white and green soup, natural color matching and rich nutrition. Third, it is used with various kinds of noodles, such as three fresh, sea cucumber, abalone, sauerkraut squid and so on. Among them, three fresh and sauerkraut squid noodles are most commonly used. Sauerkraut and squid noodles are cooked with Sichuan pickled vegetables, shredded squid and shredded meat. It tastes salty and sour. It is delicious and smooth.

characteristic:

It is green in color, tough and smooth in texture, and delicious in soup. It is popular in Western Sichuan.

Green spinach noodles

Green spinach noodles are popular in Western Sichuan. Use the best flour, spinach juice and egg white to make a very hard light green water dough. Knead it well and roll it into noodles by hand. Fold it several times and cut it into willow leaves or thin noodles.

Food label

Dish name: green spinach noodles

Cuisine: Sichuan cuisine

Main ingredients: wheat flour, spinach juice and egg white

Method: boiling

Flavor: salty and fresh

Adult food: staple food

Green spinach noodles are green in color, tough and smooth in texture, and delicious in soup. It is the top grade of Sichuan pasta.

Raw material analysis

flour

Flour is rich in protein, fat, carbohydrate and dietary fiber. Traditional Chinese medicine believes that flour is sweet and cool in nature and has the functions of nourishing heart and kidney, strengthening spleen and intestines, removing heat and relieving thirst. Steamed buns, dumplings and wonton are all salty food with flour as skin and various fillings.

Spinach

Ancient Chinese called it "red billed green parrot", also known as Persian food, Chigen food. According to compendium of Materia Medica, eating spinach can "dredge blood vessels, open chest diaphragm, regulate lower Qi, quench thirst and moisten dryness". Ancient Arabs also called it "the king of vegetables". Spinach is not only rich in beta carotene and iron, but also an excellent source of vitamin B6, folic acid, iron and potassium.

egg

Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is high-quality protein, which can repair liver tissue damage. It is rich in DHA, lecithin and lutein, which is beneficial to nervous system and physical development, can strengthen brain and intelligence, improve memory, and promote liver cell regeneration. Eggs are rich in vitamin B and other vitamins Trace elements can decompose and oxidize carcinogens in human body, and have anti-cancer effect.

mushrooms

Shiitake mushroom is also called Xiangjun and Donggu. Because of its delicious taste, refreshing aroma and rich nutrition, it is not only ranked above straw mushroom and oyster mushroom, but also known as "Queen of plants" and one of "mountain treasures". Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins. Because Lentinus edodes contains agaric acid and trichomonic acid, which are rare in common food, it tastes delicious.

Production technology

Main raw materials

There are 400g spinach, 300g high gluten flour, 50g fresh mushrooms, 50g ham sausage, 50g old chicken, 50g mushroom and 50g flour.

Basic seasoning

3 grams of edible alkali, 80 grams of egg liquid, 10 grams of salt, 8 grams of chicken powder, 5 grams of monosodium glutamate, 10 grams of ginger and green onion, 500 grams of milk soup, 15 grams of green onion, 20 grams of salad oil.

Production process

1. Wash the spinach, chop it, wrap it in gauze, filter out the juice and keep it; mix the high gluten powder, egg liquid, spinach juice and edible alkali evenly, knead it into dough and set aside for 20 minutes.

2. Wash mushrooms, mushrooms and chicken, cut into pieces of the same size as nails with ham sausages, put them in boiling water for 1 minute, remove and set aside; wash and chop scallions and ginger.

3. Add salad oil into the pot, and when it is 70% hot, add minced ginger and green onion to stir fry until fragrant. Add milk soup, diced fresh mushrooms, diced ham sausage, diced old chicken and diced mushroom. Bring to a boil over high heat and simmer over low heat for 20 minutes. Season with salt, chicken powder and monosodium glutamate and then out of the pot to make noodles.

4. After the dough is finished, roll it into a large round piece with a dough stick, and then fold it into strips 10 cm wide (5 g flour for each layer). After the dough is folded, cut it into noodles 0.1 cm wide with a knife, boil it in boiling water for 15 minutes, remove it and put it into a bowl, then pour it with water and sprinkle with scallion.

Production essentials

When selecting flour, the information we need to get is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the grade of flour purity, and the expression of mineral and crude protein content.

First class flour, spinach juice and egg white are mixed into a very hard light green water dough. After kneading, the dough is rolled into noodles by hand, folded several times, and cut into willow leaves or thin noodles. When the round dough is folded into wide strips, flour should be sprinkled on each layer to prevent adhesion, but the more the flour is sprinkled, the better, because the more the flour is sprinkled, the color of the cooked noodles will be affected.

Main eating method

There are many ways to eat green spinach noodles

One is boiled and then put into the clear soup to make the clear soup green spinach noodles, which is characterized by clear soup, green noodles, light and refreshing;

Second, it is made with milk soup, which is characterized by white soup, green face, natural color matching and rich nutrition;

Third, the use of a variety of noodles, such as three fresh, sea cucumber, abalone, sauerkraut squid, etc., in which the three fresh and sauerkraut squid noodles are the most commonly used.

Sauerkraut and squid noodles are cooked with Sichuan pickled vegetables, shredded squid and shredded meat. It tastes salty and sour. It is delicious and smooth.

nutritive value

Green spinach flour is rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body, low fat, polysaccharide, amino acids and vitamins.

It is rich in DHA, lecithin and lutein, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote the regeneration of liver cells; it contains a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and has anti-cancer effect; it contains a lot of antioxidants such as vitamin E and selenium, which has anti-aging and promoting cell proliferation It can not only activate the brain function, but also enhance the vitality of youth, help to prevent brain aging and prevent Alzheimer's disease.

Relevant comparison

Zhongjiang dried noodles

Sichuan Zhongjiang noodles, with a history of more than 1000 years, is a well-known specialty food at home and abroad. The noodles are as thin as hair, white and hollow, smooth and pliable, with unique flavor and as fresh as new. Mixed noodles

Stewed noodles is a special snack in Dachuan, Sichuan, China. It is made of more than 10 kinds of vegetables and meat. It is delicious and nutritious.

Sweet water

Sweet water is a famous special snack in Sichuan Province. It's named for its sweet taste. This noodle mainly highlights the sweetness, followed by the acidity of mature vinegar, supplemented by the fragrance of ginger and garlic juice, the crispness of bean sprouts and the spicy of pepper. Other places also have different tastes of sweet water. The noodles with sweet water surface are thick, strong, unique in flavor and long in aftertaste.

Longitude: 104.06573486

Latitude: 30.65946198