Emerald noodles

Emerald noodles

Introduction:

Production steps:

Step 1: wash spinach, carrot, tomato and mushroom

Step 2: make spinach into vegetable juice by juice machine

Step 3: put the spinach juice, flour and a small spoon of salt into the toaster

Step 4: take out the hard dough kneaded by bread maker

Step 5: roll the dough into 5 mm pieces

Step 6: evenly spread thin surface on the surface of the patch

Step 7: roll in from both ends of the patch

Step 8: cut the rolled dough into equal size noodles, the width of which is as you like

Step 9: shake off the cut noodles quickly to prevent them from sticking together

Step 10: put the noodles into the boiling water pot and put them into the cold boiling water to cool

Step 11: Chop tomatoes, carrots and celery, stir fry them in oil to make tomato sauce; cross the surface of Lentinus edodes and blanch them in boiling water

Step 12: pour the tomato sauce into the supercooled noodles and serve

Materials required:

Flour: right amount

Spinach: moderate

Eggs: right amount

Tomatoes: right amount

Carrot: right amount

Lentinus edodes: right amount

Celery: moderate

Salt: right amount

Note: the dough should be hard, and wake up more than 30 minutes, so as not to affect the taste.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: light