1. Cook the spinach and take it out. Add a bowl of water to the wall-breaking machine, squeeze into juice, pour out for later use, pour spinach juice into flour, and mix the flour.

2. Prepare 50% chopped green onion, diced garlic, diced potatoes, diced carrots, diced tomatoes, diced tofu and red oil, add chopped green onion, diced lettuce, diced potatoes, diced garlic, diced tomatoes, diced Chili oil and diced tofu in turn, stir fry, add braised soy sauce and clear water, add salt to taste after boiling, and add coriander before taking out.

3. When the marinade is ready, roll out the noodles to a suitable thickness and cut them into strips. Put the noodles in a pot and cook for five minutes, then take them out and pour the marinade on them, and the spinach pickled with garlic moss, potatoes and tomatoes is finished.