[private house feicui spinach noodles] - delicious private house hand rolled noodles

[private house feicui spinach noodles] - delicious private house hand rolled noodles

Introduction:

"This noodle is my private noodle, and it's also the most primitive way to turn soup into food. After eating noodles, it's really comfortable to drink a bowl of feicui soup. The color of this noodles is green, just like feicui soup. It's delicate and full-bodied. The noodles are smooth and strong. It tastes better with fried spinach. Such a bright color is not added with a drop of pigment. It's the color of spinach itself. Oh, I don't like spinach very much, because I don't like the astringency It's delicious. It's still a lot to eat. Because it's really delicious. At the top of the family dinner, you can serve as both a vegetable and a meal. The delicate color, the rich flavor of feicui soup, and the smell of spinach are really fragrant. They don't have any astringent taste at all. Will they surprise you

Production steps:

Step 1: prepare the spinach

Step 2: clean the spinach

Step 3: put water in the pot, add some salt and edible oil in the water, after the water is boiled, add spinach to blanch, add salt and oil can effectively prevent spinach from discoloring, but also make spinach color more bright, and blanching water can remove oxalic acid contained in spinach

Step 4: take out the water and cool it

Step 5: then divide into two parts, a larger one will be fried later, and a smaller one will be added with water to make spinach juice

Step 6: add a small portion of spinach and appropriate amount of water into the cooking machine

Step 7: beat into delicate spinach juice

Step 8: filter out the spinach paste

Step 9: you can get a bowl of spinach juice and a bowl of spinach paste. Don't throw away the spinach paste. You can add some ingredients to make a milk stewed egg topping or add it to the soup

Step 10: prepare the spinach juice, some flour and a little salt. Leave part of the spinach juice in the noodle soup later

Step 11: knead into a smooth dough, cover and wake up for 10 minutes

Step 12: after waking up, take out the dough, knead well and roll it into thin slices

Step 13: until rolled to your favorite thickness, remember to sprinkle dry flour to prevent sticking

Step 14: then cut into strips of your favorite width

Step 15: Sprinkle with dry flour and shake to prevent sticking

Step 16: boil water in the pan, add salt and cooking oil to the water, and then pour in the remaining spinach juice

Step 17: after pouring in, the soup immediately becomes delicate and crisp. Here comes the emerald soup

Step 18: when boiling water, you can fry spinach, and prepare scallion first

Step 19: put the oil in the pot, heat the oil, add the scallion and stir fry until fragrant

Step 20: stir fry the spinach, because the spinach itself is cooked, so stir fry for a while, add some salt, sesame oil and chicken juice, mix well, put it in the pot, and wait for the noodles

Step 21: after the water boils, roll the noodles from the bottom, just as usual. When the noodles are cooked, just fish them out

Step 22: after fished out, pour on the feicui soup, then put on the fried spinach, and mix well when eating

Step 23: take a recent photo

Step 24: smooth noodles

Step 25: if you don't think the soup in the bowl is enough, add another bowl. It's comfortable just to drink soup. be good to hear or see

Materials required:

Spinach: moderate

Flour: right amount

Water: moderate

Scallion: right amount

Salt: right amount

Sesame oil: appropriate amount

Edible oil: right amount

Precautions: 1. When blanching spinach, add salt and oil to the water to prevent spinach from discoloring and make spinach brighter, and blanching water can remove oxalic acid of spinach very well. 2. When mixing noodles, add salt to make the noodles stronger. 3. When below, add salt and oil to the water, pour in spinach juice, boil the water, and then add noodles. 4. When below, stir fry spinach again

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh