At this time, when you untie the wet rag, you can see that the batter is very thick and you can also see the green silk of spinach leaves. The following technological process is to knead the dough continuously until the cabbage leaves and flour are fully combined. When the batter in the washbasin is carefully turned into a piece of jade, you can roll the dumpling skin. Hang the rolled green satin dough for a while, sprinkle with corn flour and fold it into four layers to cut. The slender fresh noodles are called "plow noodles" and the fruit knife is attached to the rolling pin.
When the rolling pin rotates to the left for half a minute, the slender fresh noodles with a width of half a minute are cut out on the right. The hot pot water under the surface should be wide. Throw a long, thin noodle into boiling water, and scoop it up as soon as you open it. This is also a hot noodle. You can eat noodles or noodle soup at will. To be a vegetarian, add fried spinach stalks, fried leeks and fried celery. Eat meat noodles, pour some meat, fried sauce meat, shredded Chinese cabbage, etc. People who can eat Chili peppers should have a spoonful of Chili peppers in a fresh noodle bowl. People who don't eat spicy food decorate fresh noodles and spicy green noodles. This is really a delicious bowl.
Cui Fei noodle raw materials: 500g of refined flour strips, 0/50g of cold water/kloc-,4 raw eggs, 250g of spinach, a small amount of edible salt powder and a proper amount of cassava refined starch. Production process: put 250g of accurate vermicelli into the pot, break two raw eggs, pour them into parallel surfaces, stir, add a small amount of edible salt, make the noodles ear-shaped with one hand, and at the same time, continuously introduce 75g of cold water, slowly synthesize milky white batter, knead it evenly, and cover it with a wet clean cloth for about 20min.
Remove the rolled leaves and old roots from spinach, wash it with tap water, chop it into powder, wrap the vegetable powder with clean cloth, screw the spinach water into another pot with great strength, break the other two eggs and pour them into spinach juice, add a little salt, then pour the remaining 0 ~ 250g wheat flour into the pot to make ears, and add appropriate amount of cold water to synthesize emerald batter. Knead evenly and smoothly, and cover with wet emery cloth for about 20 minutes.
When the batter arrives, knead the dough of two colors into rectangles with the same size, stack them together, and roll them out like a rolling pin. Gradually, roll on both sides (that is, roll the white flour twice, and then roll the green flour twice). When rolling into a large area, you can roll on one side (you can use fine cassava starch as a noodle puff) until you roll into a large area with a thickness of about 1mm, cut into fresh noodles with a width of 5mm, and put them in a boiling pot to boil. The cold water is too cold, so you can mix them with sesame oil.