Ingredients: warm water and corn flour.

Accessories: a little salt.

3 production steps

1. Let's talk first. The mixed dough should be hard, and then a small amount of water is put into the dough through wet hands, and finally the "three lights" are achieved. Wash and chop spinach.

2. Put it in a cooking machine and add a little water to make a delicate vegetable paste.

3. Pour into a bowl, add a little salt and warm water and mix well.

4. While slowly pouring spinach water into the flour, stir it quickly until the flour is completely stirred into dry flour floc, and then stop adding water.

5. Knead the dough together by hand to make a hard dough. It may be a little laborious at first, but it will be easy to wipe slowly. If there is still a small amount of dry flour floc that can't be kneaded into the dough, wet your hands in water, then stick them into the dough according to the shape of your fist, and so on until the dough is kneaded into shape.

6. Cover, let stand for five minutes, and knead evenly into smooth dough again. Stamp and stamp for half an hour.

7. Let's talk about rolling noodles again. On our side, we can see whether a person's noodles are good or not. One is to see if his noodles are hard enough and shiny enough. The other is to see if the whole noodle he finally rolled out is round enough and the thickness is consistent. Take the baked dough out of the basin, knead it vigorously for three to five minutes, close it face down, and flatten it by hand first.

8. Sprinkle a little corn flour evenly on the surface and roll out the dough slightly with a rolling pin.

9. Roll up the noodles from one side with a rolling pin, hold the rolling pin with both hands and push forward, while pushing, push with both hands evenly, and constantly move the place.

10. Take it away, slightly away from where it was just rolled up, roll it up again, roll it up.

1 1. Repeat rolling, and change the starting point of the rolling pin until the whole surface is rolled to a proper thickness.

12. Spread corn flour evenly on the whole noodle, roll it up, and fold the noodle like a folding fan with the help of a rolling pin.

13. Cut it to your favorite width.

14. The cut noodles are supported by plugs for about two or three layers, and then all of them are put away to make a neat handmade noodle.