If you don't have a juicer at home, you can choose to juice by hand. After washing spinach, blanch, boil and chop it. Blanch it in the middle, and make sure it's hot, so it's easier to handle later. Take out the scalded spinach and prepare a container. If you have a garlic can at home, you'd better try mashing spinach. If there is no garlic hammer, you can use a rolling pin. After mashing, add appropriate amount of water to make the required spinach juice. If you need spinach juice without impurities, you can filter it with a sieve, and then the pure liquid will come out. Tip: Spinach can also be directly mixed with flour without juicing. Spinach will be fully blended with flour, and noodles will appear beautiful green.

Gauze filtration: After washing spinach and controlling water, chop it with a knife on the display board. It is best to choose an environmentally friendly synthetic exhibition board that does not absorb water. Chop the spinach as much as possible, prepare clean high-density gauze, put the chopped spinach into the gap in the center of the gauze, then wrap it in gauze, catch it in a basin, squeeze the gauze or wring it out hard, and let the spinach be squeezed by external force and flow out of the gauze until it can't be squeezed out.

3 Squeeze the juice with a juicer. Soak the washed spinach in boiling water for one minute (this step makes the oxalic acid in spinach melt into water), then pick up the spinach and cut it into sections, put it in a juicer and squeeze it into juice (add appropriate amount of water), and filter out the residue. At this time, knead the dough with spinach juice. The kneaded dough is very green. It is nutritious and delicious to make noodles, jiaozi, steamed buns or steamed buns!