The practice of jade noodles is to select large spinach, pick off the leaves, wash them, blanch them in a boiling water pot, pick them up and let them cool. Beat a few raw eggs, separate the egg whites, and knead the dough with egg whites and vegetable puree without adding water. In addition, egg white improves the ductility of batter, because there are chemical fibers in spinach, which will damage the ductility of batter. Cover the mixed batter with a clean wet rag to wake it up.

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 flour continuously until the cabbage leaves and flour are fully combined. When the batter in the washbasin carefully turns into a piece of jade, you can roll the dumpling skin. Hang the rolled green satin dough for a while, sprinkle 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 from the right. The hot pot water under the noodles needs to be wider. Throw a slender fresh jade noodle into boiling water and take it out as soon as you open it. This is hot noodles, too. You can eat dry noodles or noodle soup at will. If you want to be a vegetarian, you can add fried spinach stalks, fried leeks and fried celery. To eat meat noodles, pour some sliced meat, fried pork with soy sauce, shredded Chinese cabbage, etc. Those who can eat Chili peppers should put a spoonful of Chili peppers in their fresh noodle bowls. People who don't eat spicy food should decorate fresh noodles and spicy green noodles. This is really a bowl of delicious food.

Raw materials of Cui Fei noodles: 500g refined flour,150g cold water, 4 raw eggs, 250g spinach, a small amount of edible salt powder and a proper amount of fine cassava starch. Making process: put 250g of accurate vermicelli into a pot, break two raw eggs, pour them into a parallel plane, stir, add a little edible salt, make the noodles into ears continuously with one hand, and introduce 75g of cold water continuously at the same time, 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, clean 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 a proper amount of cold water to synthesize turquoise batter. Knead evenly and smoothly, and cover with wet emery cloth for about 20 minutes.

When the batter arrives, knead and grind the dough of two colors into rectangles with the same size, stack them together and roll them out like noodles with a rolling pin. Gradually, roll both sides (that is, roll white flour twice, then roll green flour twice). When it is rolled into a large area, you can roll it on one side (you can use fine cassava starch as a noodle flutter) until it is rolled into a large area with a thickness of about lMm, cut it into fresh noodles with a width of 5mm, and boil it in a boiling pot. The cold water is too cold, so you can mix it with sesame oil.