Fried noodles with willow leaves and soy sauce

Fried noodles with willow leaves and soy sauce

Introduction:

"In March and April, it's cold and warm at the beginning. When you go out on a sunny day, the wind is soft, the sun is warm, the leaves are green, and the flowers are blooming. Everything is full of vitality and contains hope. It's a beautiful season to lead the two children out to bask in the sun. It's very interesting to see the blooming flowers and the new ones The sprouted grass was also very surprised. The girl pointed to the weeping willow which had just pulled out the tender green branches and said, "Mom, it's like the princess's long hair...". The child's world is really pure and beautiful. I am full of gratitude, although life has a lot of hard work and trivial, life will also have a lot of troubles and trivial, but I am still grateful to have such two lovely babies. In my heart, I feel that they are not my "April day in the world" well, no longer moaning without illness. Ha ha, today I made a noodle, which has the flavor of spring. I colored it with fresh spinach and made it with the help of small tool scissors It's not the usual long hand rolled noodles. It's tender green and looks like willow leaves. It's very beautiful, and the method is very simple. Even if you are a novice in the kitchen, you can also make beautiful pasta. The green noodles are just like the spring color in early spring. They are thin and long, like leaves and small fish. It's very smooth to eat, mixed with carefully cooked sauce, and full-bodied Soy sauce is very attractive. You can also add some soup to make a bowl of light noodle soup. You can eat it any way you like. As long as you like to think of the poem "Jasper makes a tree high and ten thousand green silk tapers hang down" by Tang Dynasty poet he Zhizhang. I don't know who cut out the thin leaves. The spring breeze in February is like scissors. "I don't know if there is any disrespect to the ancients. I want to say why we need to wait for the spring breeze. Just a pair of ordinary scissors, you and I can make beautiful green silk tapers, ha ha."

Production steps:

Step 1: first look at the noodles and wash the spinach

Step 2: blanch spinach in boiling water

Step 3: scald a little to change color, quickly pick up the cold water, rinse and drain

Step 4: chop the spinach

Step 5: mash the chopped spinach with a little salt

Step 6: take a clean basin, pour in the flour, beat in the eggs (or not), pour in the beaten spinach puree by several times, pour on one side, while stirring with chopsticks to control the dry humidity

Step 7: wait until the flour in the basin is flaked with chopsticks, knead it repeatedly into a smooth dough, cover it with a wet cloth or wrap it with plastic wrap, and then wake up for half an hour

Take out the dough and cut it into shape with a pair of scissors

Step 9: put water in the pot and bring to a boil. Put in the noodles. When the pot is boiling, uncover them (keep the color bright) and serve them

Step 10: cut the prepared vegetables into shreds and place them on the noodles

Step 11: then look at the method of fried sauce. Chop the scallion and ginger

Step 12: put ginger into the pot and stir until fragrant. Then put minced meat into the pot and spread it. When the meat changes color, add chopped green onion and stir until fragrant

Step 13: add hot bean paste

Step 14: stir fry slightly, then add soy sauce and sweet flour sauce respectively, stir fry evenly over low heat

Step 15: add water or stock to boil, and slowly dry the juice over low heat (stir occasionally)

Step 16: when the soup in the pot becomes thick, you can turn off the fire. At this time, you can add some chopped green onion, so that the sauce is fried. The fried sauce and noodles are served together. The rest of the sauce is stored in the refrigerator after natural cooling

Step 17: finally pour the sauce on the noodles

Materials required:

Noodles: right amount

Spinach: 60-80g

Flour: 200g

Egg: 1 (can not put)

Salt: 1 teaspoon

Minced pork: 100g

Soy sauce: half a bowl

Spicy bean paste: 2 tbsp

Sweet flour paste: 2 tbsp

Jingcong: a short period

Ginger: 2 tablets

Garlic: a little

Cucumber: a little

Oil: right amount

Note: 1, spinach paste made of spinach color is more green, more beautiful, nutrition is also more rich. 2, if the dough is cut with scissors, you can cut the surface layer, sprinkle some dry flour and knead the dough, or the surface with some dry flour can be very good anti stick. 3, spinach should be blanched, because spinach contains oxalic acid. 4, blanched spinach should be supercooled water, which can make the spinach taste better The color of the noodles is greener. 5. The thickness of the noodles can be adjusted by your hand. It is recommended not to use scissors too deep. The noodles are too thick and taste bad. You can make them along the surface. 6. Add a little salt when making spinach puree. The noodles are more stringy. 7. I don't use the traditional Beijing style version of fried sauce. I adjust it to suit my family's taste. You can make it Adjust the sauce by yourself. 8. Choose pork with fried sauce. The fried sauce is more fragrant. 9. Pay attention to the heat. The sauce is easy to paste. 10. The fried sauce can be eaten, but I like to stew it in water and then dry it. This can make the meat and sauce taste better

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Maotai flavor