Spinach hand rolled noodles

Spinach hand rolled noodles

Introduction:

Production steps:

Step 1: wash the spinach and blanch it in boiling water for a while

Step 2: take out the cold, hold the water, add the right amount of water and put it into the cooking machine to make juice

Step 3: after cooling, take 100g spinach juice and noodles directly. 100g purple amaranth juice, 230g flour, 3G salt (or not),

Step 4: after cooling, take 100g spinach juice and noodles directly. 100g purple amaranth juice, 230g flour, 3G salt (or not),

Step 5: knead thoroughly to make a hard dough. Put it in the fresh-keeping bag for at least 30 minutes, or 1 hour, then take it out and knead it again.

Step 6: roll the dough directly into a dough with a thickness of less than 2mm

Step 7: fold the section as shown in the figure. Dry flour should be sprinkled during rolling and folding to prevent adhesion. If the panel is not large enough, divide the dough into two pieces before rolling, and operate separately.

Step 8: shake the rolled noodles, add a little dry flour or corn flour to prevent adhesion

Materials required:

Flour: 230g

Spinach juice: 100ml

Salt: 3 G

Note: Boil the noodles under the water and cook for two times. If you don't eat it directly, you can divide it into several portions and put them into bags for direct freezing.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: light