1, Tips 1: First, you should "scald" the spinach. Spinach is astringent mainly because it contains alkaline substances. After the spinach is scalded with hot water, the acid-base balance can be reached, so that the spinach is not easy to change color, and the cooked noodles will not turn black, which is more tender, smooth and delicious. Blanching, draining, chopping, putting into a juicer, and adding warm water to squeeze out green spinach juice.

2. Tip 2: Mix noodles with spinach juice. Usually, spinach will have a certain temperature after juicing, and the temperature is about 45 degrees. First, pour the flour into the basin and add two spoonfuls of edible salt, which can increase the gluten of the flour and make it taste stronger. Then, pour in spinach juice and add it several times. While adding spinach juice, stir it with chopsticks until it is flocculent, and add a small amount of cooking oil to knead it into a smooth dough.

3. Tip 3: Cover the kneaded dough with plastic wrap and wake it for 20 minutes. After proofing, dough will become more elastic and soft. After waking up, put it on the chopping board, sprinkle a small amount of dry flour and rub it hard. This can prevent adhesion, roll it into pancakes and fold it. Cut into thin strips, shake and sprinkle with dry flour, and the spinach noodles will be ready.

Finally, you can cook noodles. When cooking noodles, be sure to boil the water first, and then put the noodles in the pot. Add a drop of cooking oil or a spoonful of edible salt, and the noodles will not be easy to cook. Moreover, the more you cook, the brighter the color. Emerald noodles are as smooth as jade, and spinach noodles can be cooked with some vegetables. Simply scald the pan, then cool it and add the fried egg marinade. Nutrition and delicious double harvest.