Spinach and Mushroom Lasagna

Overview

This wide noodle soup noodle needs to be thinner to taste better.

Tags

• noodles
• chili oil
• crab mushroom
• high powder
• light soy sauce
• mushroom sauce
• spinach
• salt
• water

Ingredients

Steps

1. 1 Pour flour and water into a bread machine and mix into floc, let it rest for 15 minutes, then use a dough press to roll it into thin slices (the same applies to hand-rolling);

   

2. 2 Cut into 10cm wide noodles;

   

3. 3 Pick up all the dough and shake it, and prepare the wide noodles for later use;

   

4. 4 Wash the crab mushrooms, wash and cut the spinach into small pieces, shred the ginger, and cut the green onions into small pieces;

   

5. 5 Heat oil in a wok, sauté ginger until fragrant, add crab-flavored mushrooms and stir-fry;

   

6. 6 Stir-fry the water and scallions until fragrant;

   

7. 7 Add the spinach segments and stir-fry for a while, then add light soy sauce, salt and other seasonings;

   

8. 8 Put the vegetables out and set aside, add water to the wok and bring to a boil;

   

9. 9 Boil the water for about 4-5 minutes;

   

10. 10 Pour in the pre-fried vegetables and mix well;

    

11. 11 Remove and add a spoonful of mushroom sauce and pour in chili oil.