After washing the spinach steamed bread and broccoli, beat the spinach juice with a blender. You can add a little salt to taste it, and then pour the spinach juice into the flour with yeast in batches. First, synthesize flour into flour wadding, rub it by hand for a while, rub the juice evenly in the flour, then add spinach juice to synthesize dough and knead it until it is completely steamed, and then steam it in a pot for about 30 minutes. When steaming steamed bread, the fermentation time should be controlled well, not too much, otherwise it will collapse when steaming.

Carrot noodles are very hot in front of vegetables, and the method is very simple. First, squeeze carrots into juice, add an egg and a little salt to the flour, stir well, pour the carrot juice into a big snowflake shape, pour it on the chopping board, knead it into dough by hand, wake up for ten minutes, knead it again, roll it into a cake with a rolling pin, sprinkle a layer of powder on it and roll it again until it becomes a thin and uniform dough, and stretch it together. Before cooking by hand, it is best to blanch the noodles until they are 70% ripe, then stir-fry the hot pot with side dishes to make soup, and put the noodles in the pot for 2min.

Vegetables such as jiaozi, steamed bread, small wonton, cakes, etc. This kind should be stuffed with all kinds of vegetables and wrapped into buns or cakes. The key method is to cut vegetables into hard grains, stir-fry lean meat with seasonings or use other seasonings as stuffing. Root vegetables that can be used as fillings include radish, carrot, turnip, green bamboo shoots, lettuce, spring bamboo shoots, Toona sinensis buds, lotus roots, ginger, water chestnut, onion, garlic and lily flowers. The leafy vegetables that can be used as fillings include Chinese cabbage, mustard tuber, shepherd's purse, Chinese kale, chrysanthemum morifolium, broccoli, shepherd's purse, lettuce, chrysanthemum morifolium, lettuce, Chinese cabbage, shallot and amaranth.

Spinach noodles, take appropriate spinach leaves, without stems; Hot water scalding can make dough greener and will not fade too much after cooking. You can also add a little baking soda to make the dough greener. Don't add water to spinach juice, immediately combine it with flour to form a smooth dough. In addition, take some white flour and 30-degree lukewarm water to mix flour, and the ratio of flour to water is about 2: 1. Add a little egg white when kneading the dough, and the dough will be stronger. Broccoli dough does not need additional water, so the dough is green and beautiful.