1. Wash spinach with water.
2. Put it on the chopping board and cut it into inches with a knife.
3. Put it into a cooking machine and squeeze it into spinach juice.
4. The squeezed spinach juice is filtered with a strainer to remove impurities.
5. Leave spinach juice165g.
Preparation method of spinach dough;
1. 300 grams of flour is put in the basin of dough.
2. Add 1/4 teaspoons of salt.
3. Stir the salt and flour evenly with chopsticks, and make a small hole in the flour.
4. Pour spinach juice into the flour several times.
5. Stir the flour and spinach juice evenly with chopsticks to form grape-like snowflake flour wadding.
6. Knead the flour wadding together by hand and knead it repeatedly.
7. Knead into wet spinach dough with unsmooth surface, set aside for 20 minutes, and let the dough fully absorb spinach juice.
8. Knead the wet spinach dough into dough with smooth surface by hand, and put it aside for baking 1 hour.
Kneading method of dough:
1. Put the dough on the chopping board and push it forward with your palm.
2. Push the dough forward and roll it inward
3. Push the dough forward again
Step 4 roll it in again
5. Roll the dough back and forth on the chopping board with the palm of your hand to smooth the dough surface.
6. Repeat the above actions and knead the dough in one direction all the time until it is smooth and long.
Kneading method of dough:
1. Rub a small amount of cooking oil into the palms of your hands.
2. Press the palm of your left hand on one end of the smooth strip dough and roll it back and forth.
3. Make the edge roll length and thickness even and smooth.
4. Hold the end of the dough kneaded by the left palm in the right hand.
5. Press the palm of your left hand on the dough evenly rubbed in step 3, and roll it back and forth, while gently pulling the noodles with the palm of your right hand.
6. Stretch the dough into a uniform noodle the thickness of your fingers, and simmer it on the chopping board for 20 minutes.
Oil soaking process of noodles;
1. Good noodles
2. Wipe a small amount of cooking oil in the palms of your hands.
3. Hold one end of the noodle in the left hand and put it in the palm of the right hand. The left palm rubs the noodle while lifting it, while the right palm gently pulls the noodle.
4. Prepare a plate and pour a small amount of cooking oil into the bottom of the plate.
5. Repeat the method in step 3, and put the pulled noodles on the plate.
@ @ Put the cooked noodles aside and bake 1 hour, so that the noodles can fully absorb the oil.
Stretching process of noodles;
1. Noodles with good oil absorption
2. Hold one end of the noodle with your left hand.
3. Put it in the palm of your right hand, rub the noodles with the palm of your left hand, and gently pull the noodles with the palm of your right hand.
4. The noodles are stretched into thin noodles with uniform thickness and smooth surface.
When cooking noodles at home, I usually pull them and put them in a boiling pot. For everyone to see clearly, I hang the pulled noodles on a rolling pin.
The second stretching and cooking process of noodles;
1. Put water in the pot and bring it to a boil.
2. The noodles pulled for the first time are moved to the pot.
3. Hold one end of the noodle in your left hand, pull it and put it in the pot for cooking.
4. Until all the noodles are pulled into fine noodles, cook them in the pot and take them out.
Dish features
"One noodle" is also called "longevity noodle", which is a famous pasta in Shanxi and must be eaten by Shanxi people on their birthdays. Its characteristic is that "a bowl has only one noodle, and a pot is also a noodle." How long is a noodle? "Noodles are smooth and smooth, flexible and elastic, and the more you chew, the more chewy you are! The essence of a noodle is to eat the taste of the noodle itself rather than the taste of the seasoning! Even without blending (noodles), the taste is delicious! How to eat a noodle is also very particular: you must hold a long noodle and eat it from beginning to end. If you put it in your mouth with a big clip, it will never taste.
"One noodle" is a very popular pasta in Shanxi, which is easy to say and requires skill and effort to do. If you don't have enough skills, you can only sigh and wait for the northwest wind.
First: talk first and face to face. The ratio of water to flour is very important, generally, it is 1 kg flour 5.5, and the good flour should be wet and dry to achieve the "three lights"-face light, basin light and hand light. And the dough is flexible and strong, and the noodles will be continuous.
Second, a small amount of salt should be added to the dough. Although the amount is small, the effect should not be underestimated. First, it can make the dough stronger, and second, the noodles are not easy to break when pulled.
Third: the method of kneading dough. Always knead the dough in one direction, and never knead it indiscriminately, otherwise, the gluten of the dough will be broken and it will break easily when pulling the noodles.
Fourth: rubbing noodles is also the key. Rub a small amount of cooking oil in the palms of your hands when rubbing, and the noodles are neat and not sticky when rubbing. Knead the dough into fingers-like noodles with uniform thickness and smooth surface. The noodles are not well rubbed and easily broken when pulled.
Fifth: oil-soaked noodles. Rubbed noodles are coiled in a dish filled with oil, which is to prevent the noodles from sticking to each other, to prevent the noodles from drying out, and to prevent the noodles from breaking when being pulled by absorbing oil. The noodles are very beautiful when they are well served. The basin walls are shining, and the noodles change into dragons and snakes and swim in the clear cooking oil.
Sixth: pull noodles. This is the most wonderful and complicated step. As we saw on TV, a large pot of water boiled on the stove and an empty bowl was placed at the edge of the pot to prevent noodles from flying around at will. The pastry chef is about a step away from the pot, and his left hand pulls out a plate of noodles from the oil basin. The thumb and forefinger cooperate with each other, the right hand is gently pulled out, and the noodles as thick as fingers are stretched again. A skilled chef can stretch the noodles as thin as bamboo sticks, up to several hundred meters long. This requires skillful and sensitive techniques, so that the noodles can be even, smooth and continuous.