1, skill 1: first we have to put the spinach "hot a hot", spinach will eat the reason why astringent, mainly because spinach contains alkaline substances. After hot water can make spinach to achieve acid-base balance, in this way, spinach is not easy to change color, cooked noodles will not be black, eat will be more tender and delicious. After blanching, drain the water, chop it into the juicer, add warm water and squeeze it into turquoise spinach juice.

2, Tip 2: use spinach juice and noodles. Usually spinach juice with a certain temperature, the temperature of about 45 degrees is just right. First pour the flour into the pasta bowl, add two spoons of salt, can increase the gluten of the flour, eat more gluten, and then pour the spinach juice, add in several times. Add spinach juice while stirring with chopsticks until it becomes flocculent, add a little cooking oil and knead into a smooth dough.

3, Tip 3: Cover the kneaded dough with plastic wrap and let it rise for 20 minutes. After rising, the dough will become more elastic, and more fragrant and soft. Put it on the board and sprinkle it with a little dry flour and knead it vigorously. This will prevent it from sticking, roll it out into a thin cake and stack it on top of each other. Cut into thin strips, shake and sprinkle with dry flour and the spinach pasta is ready.

4, finally you can cook the noodles, when cooking the noodles, the water must be boiled before adding the noodles to the pot. Then add a drop of cooking oil or a spoonful of cooking salt, the noodles will not be easy to cook. And the more you cook the brighter the color, emerald green noodles like jade, smooth and smooth, spinach noodles can be accompanied by some green vegetables when almost cooked. Simply hot a hot can be out of the pot, out of the pot after the cool water, add scrambled egg marinade. Nutritional and delicious double harvest.