Leafy green vegetables in blanching before the pot, often water a few drops of cooking oil, these few drops of oil plays a role in giving leafy green vegetables solid color. And do not add too much water, it will affect the concentration of spinach juice, which is directly related to the color depth of spinach noodles.

The recipe for spinach hand-rolled noodles is as follows:

Ingredients: 500 grams of all-purpose flour, 160 grams of spinach, 1 egg (50 grams of egg and egg wash), 3 grams of salt, and a little bit of fine cornmeal.

Steps:

1, wash spinach, drain and set aside.

2, boil a moderate amount of water, drop a few drops of cooking oil, and then the spinach in the pot, blanch until slightly softened when removed from the cold water.

3, spinach over cold water, clutch off the water, cut into small pieces.

4, put all the spinach segments into the cooking machine, add just enough water to start the machine (about 25 grams).

5. Add flour to the bowl, crack in 1 egg and add 3 grams of salt, the salt will be added in order to increase the gluten of the flour.

6, then add 185 grams of spinach puree.

7: Stir the flour with chopsticks to form a floury consistency, don't knead the flour yet, give it 10 minutes for the flour to fully absorb the spinach puree.

8: After that, knead the wadding into a smooth dough, cover with a damp cloth and let the dough relax for about 20 minutes before rolling it out.

9, when rolling out the dough, use corn flour, anti-sticking better.

10: Roll the dough into a large thin sheet, then fold it over and cut it.

11, the noodles will not change color even after boiling in high temperature water.