The method of squeezing spinach juice and making noodles is as follows:

1. Select fresh and tender spinach leaves, remove as many stems as possible, and then blanch them in boiling water to remove oxalic acid, about 30 seconds Then take it out and cut it into sections for later use.

2. Put the cut spinach into the juicer, add water, add an appropriate amount of salt to the base, start the machine, add water and blend into vegetable juice. (150 grams of spinach, 250 grams of water, this amount of water can be mixed with 500 grams of flour)

3. Repeat the sieving of the beaten spinach juice 3 times to keep only the pure juice and throw away the impurities. Prepare another egg and 500 grams of flour.

4. Slowly add the spinach water and egg liquid into the basin, and stir while pouring until the dough looks like dough, just like ordinary kneading noodles, except that the water is replaced with spinach juice. (This dough is also suitable for making dumplings. If you are making steamed buns or steamed buns, you need to add yeast powder)

5. After the dough appears, start kneading it into a dough. It can achieve a light, smooth and smooth dough. Just keep your hands light. The dough should be slightly dry so that the noodles will be more chewy. Cover with a layer of plastic wrap and let the dough rest for 30 minutes.

6. When the time is up, take out the dough, knead it a few times, cut the dough into 3 parts, roll each into thin sheets, and sprinkle some dry flour to prevent sticking.

7. Sprinkle more dry flour on both sides, repeatedly fold the front and back, and then cut into noodles. The width and thickness are according to personal preference. After cutting, shake it up and sprinkle some dry flour to prevent sticking.

8. After the water is boiled, you can put in the noodles. Boil over high heat for about 5 minutes and take it out. Pour it over with cold water and you can make soup noodles, fried noodles, and big bone noodles, which are healthy, nutritious, and delicious.