1. Choose fresh spinach leaves, remove the stems as much as possible, then blanch them in boiling water to remove oxalic acid, take them out for about 30 seconds, and cut them into sections for later use.

2. Put the chopped spinach into the juicer, add clear water, add appropriate amount of salt to taste, start the machine, and add clear water to make vegetable juice. (Spinach 150g, clear water 250g, this amount of water can be equal to 500g flour)

3. Sieve the prepared spinach juice three times repeatedly, only keep the pure juice, throw away the impurities, and then prepare an egg and 500 grams of flour.

4. Slowly put the spinach water and egg liquid into the basin, stir while pouring, and stir until the dough looks like batter, just like ordinary dough, except that the water is replaced by spinach juice. This kind of dough is also suitable for wrapping jiaozi. If you wrap steamed buns or steamed buns, you need to put yeast powder. )

5. After the flour wadding appears, knead it into dough. As long as it can reach the state of basin light, surface light and hand light, the dough will be slightly dry, so that the noodles will be more stiff. Cover it with a layer of plastic wrap and let the dough stand for 30 minutes.

6. When the time is up, take out the dough, knead it a few times casually, cut the dough into three parts, roll it into thin slices, and sprinkle some dry flour to prevent it from sticking.

7. Sprinkle dry powder on both sides, fold repeatedly, and then cut into noodles. Width and fineness according to personal preference. Shake it after cutting and sprinkle some dry flour to prevent sticking.

8. After the water is boiled, the noodles can be cooked for about 5 minutes under the fire. After cold water, you can make noodle soup, noodles with dregs and noodles with big bones, which are healthy, nutritious and delicious.