Egg spinach fried noodles
Overview
As a girl born and raised in Guangdong, I am very fond of northern noodles. At the same time, I also want to eat more nutritiously and healthily by making noodles by myself.
Tags
Ingredients
Steps
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First blanch the fresh spinach in boiling water to remove the oxalic acid.
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Since I don’t have a juicer at home, I use a rolling pin to squeeze out the vegetable juice bit by bit and pour out the vegetable residue.
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Beat a free-range egg into the flour to add nutrition and color.
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Use chopsticks to stir the eggs clockwise.
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While stirring the flour, add the spinach juice and some salt powder, and then knead the dough vigorously until the color turns golden brown and the dough is soft and hard. Then put it in a plastic bag and put it in the refrigerator to wake up for twenty minutes.
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While the noodles are waking up, you can prepare the fried sauce, which include tomatoes, eggplants, green peppers, coriander, and lean pork. Chop them all and put them on a plate.
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After twenty minutes, take out the risen dough, press it onto the board, sprinkle some flour on your hands to prevent it from sticking, and start rolling it out evenly with a rolling pin until it becomes thin and wide. Then cut into strips with a kitchen knife.
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After the water in the pot boils, add the noodles and stir them with chopsticks to prevent them from sticking together. After about four minutes, take it out and put it in cold boiled water. This way, the noodles will not be mushy and will be very tough.
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Pour the prepared ingredients one by one into the pot and stir-fry quickly, add a little sugar, soy sauce, salt, pour some boiling water, then sprinkle some starch to reduce the juice, pour it into the pot and pour it into the noodles.
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Mix the fried soybean flour and noodles evenly, and the refreshing egg spinach fried soybean noodles are ready.
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So delicious.
