The method of making Jade Jade Noodles is to select large pieces of spinach when the spinach looks plump, remove the leaves and wash them, blanch them in a pot of boiling water, pick them up and let them cool. Beat several raw eggs, separate the egg whites, and knead the dough with the egg whites and vegetable puree without adding water. Adding egg white will increase the elasticity of the batter. Because spinach contains fiber, it will affect the elasticity of the batter. Cover the combined batter tightly with a clean damp cloth to rest.

At this time, take off the wet rag and see that the batter is very thick, and you can also see the green threads of the spinach leaves. The following process is to keep kneading the dough until the green cabbage leaves and flour are fully mixed. combined together. When the batter in the washbasin carefully turns into a piece of emerald green jade, you can roll out the dumpling wrappers. The rolled green satin-like dough is allowed to dry for a while, then sprinkled with cornmeal flour and folded into four layers for cutting. The long and thin noodles cut out are called "plow noodles". The fruit knife is pressed tightly against the rolling pin.

Turn the rolling pin half a little to the left, and cut out long thin noodles a little wider on the right side. The hot pot water for the noodles needs to be wide. Throw a handful of long and thin jade noodles into the boiling water. Even if you fish it out, it is also hot noodles, you can eat dry noodles, or eat noodle soup as you like. You want vegetarian noodles with stir-fried spinach stalks, stir-fried leeks, and stir-fried celery. You want meat noodles topped with pork noodle, fried soybean pork, shredded pickled pork, etc. Those who can eat chili can add a spoonful of red oil chili to their fresh noodle bowl. , those who don’t like spicy food add a small amount of red spicy oil to garnish the fresh noodles, spicy oil green noodles, this is really a bowl of special food with complete color, flavor and flavor

The raw materials of Jade Noodles: 500 grams of precision vermicelli, 150 grams of cold water, 4 eggs, 250 grams of spinach, a small amount of salt, and an appropriate amount of fine tapioca starch. Production process: Take 250 grams of precise vermicelli and put it into a basin. Crack 2 eggs until they turn yellow. Pour the remaining liquid into parallel noodles and mix well. Add a small amount of salt. With one hand, continue to shape the noodles into tassels. On the other hand, continue to add 75 grams of cold water. Slowly Slowly form a milky white batter, knead until smooth, cover with a damp clean cloth for about 20 minutes. Remove the curly leaves and old roots from the spinach, wash it with tap water, chop into pieces, wrap the vegetable powder with a clean cloth, twist the spinach water into another pot, crack the other two eggs into the yellow and pour them out. Pour into the spinach juice, add a little salt, then pour the remaining ~250 grams of flour into a basin and make it into ears, then add an appropriate amount of water to form a green batter. Knead until smooth and cover with wet gauze for about 20 minutes.

After the batter is ready, knead the two-color dough into a rectangular shape of the same size, stack them together, and roll them out with a rolling pin in the same way as rolling noodles. Gradually roll out both sides (i.e. roll out the white flour twice, then turn over and roll out the green flour twice). When it becomes a large area, you can roll it out on one side (you can use fine tapioca starch as dough) until it is about 1mm thick. Cut a large area into 5mm wide fresh noodles, put it in a pot of boiling water and bring it to a boil. If the cold water is too cold, just stir it with sesame oil.