Spinach and egg hand-made noodles

Overview

The spinach and egg hand-made noodles are made without adding a drop of water. They are delicious, beautiful and nutritious. They remind me of my mother’s taste. There is too much greasy food outside, so at home on the weekend, open the refrigerator, mix a few vegetables at will, and make a steaming bowl of hand-made noodles by yourself, which is the best way to calm the stomach. Green spinach is paired with jewel-like tomatoes, red and green, and colorful. Just looking at the colors on the table will whet your appetite. Moreover, both ingredients provide pure natural edible pigments, so adults and children can eat it with confidence! Spinach, like other leafy vegetables, has nutritional characteristics such as sufficient water, low energy, high dietary fiber, and contains a variety of vitamins and minerals. Squeeze half of the spinach juice and add it to the flour. Spinach contains a lot of plant crude fiber, which helps digestion. Moreover, the carotene contained in spinach can be converted into vitamin A in the human body, which can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children. The extract from spinach leaves and stems also has the effect of promoting the proliferation of cultured cells, which not only resists aging but also enhances youthful vitality. I am a beauty-loving girl, and eating more vegetables has many benefits!

Tags

• staple food
• noodles
• home cooking
• lunch
• dinner
• big spinach
• edible oil
• egg
• flour
• ham
• sesame sesame oil
• baby spinach
• green onions
• salt

Ingredients

Steps

1. 1 First, prepare all the ingredients needed to make this hand-made noodles: why do you prepare two kinds of spinach for spinach and egg noodles? Because I think the tender spinach tastes fresh and tender when put into the noodle soup; the juice from large spinach and the noodles contain more dietary fiber and the noodles are chewier.

   

2. 2 The roots of spinach are also relatively nutritious and can be kept. Remove the old leaves and stems from the spinach, wash them with clean water, blanch the young spinach and set aside. Squeeze the juice from the big spinach and pour it into the flour to knead the dough.

   

3. 3 No need to add water separately, mix spinach juice and flour, knead and shape into green dough.

   

4. 4 After the dough has risen for a few minutes, you can start rolling out the noodles. If the chopping board is small, you can divide the large dough into small pieces and then roll them out with a rolling pin.

   

5. 5 Use a rolling pin to roll the dough into a thin and even sheet, remember to add dry flour to prevent sticking.

   

6. 6 When the thickness is about the same as the noodles you usually eat, fold the dough pieces in the "anyway, anyway" order, and cut them into the width you need with a knife. The wide ones are called dough sheets, and the thin ones are called noodles.

   

7. 7 Pick up the cut noodles and shake them twice to prevent them from sticking and to shake off excess flour.

   

8. 8 After rolling out the noodles, start preparing the vegetables: first wash the tomatoes, cut them with a cross cutter, blanch them in boiling water and peel them.

   

9. 9 Blanch the tomatoes in boiling water for 2 minutes and take them out. The blanched tomatoes are easy to peel.

   

10. 10 Peel and dice the tomatoes and set aside, slice the ham, chop the green onions, break the eggs into a bowl and beat well.

    

11. 11 Heat a wok over medium heat until it feels hot in the palm of your hand. Pour in cooking oil and heat. When the pan is hot, add in egg liquid and stir-fry until cooked.

    

12. 12 After the scrambled eggs are taken out of the pan, stir-fry the ham in base oil until both sides are golden brown and slightly crispy. Set aside.

    

13. 13 Pour in a little cooking oil, heat it and add the green onions to the pot.

    

14. 14 Stir-fry the onions until fragrant, add the chopped tomatoes and stir-fry.

    

15. 15 Fry tomatoes to make sauce and add appropriate amount of boiled water to prepare noodles.

    

16. 16 Bring the water to a boil over high heat and roll out the noodles with your hands. Use chopsticks to shake the noodles to prevent them from sticking.

    

17. 17 The hand-rolled noodles are very thin so they cook easily. You can add baby spinach, ham and eggs as soon as the noodles are put into the pot.

    

18. 18 Boil the baby spinach and add salt to taste. Add a little sesame oil for a better taste.

    

19. 19 The fragrant hot soup hand-made noodles are ready. Do you want to have a bowl?