Tomato, egg and spinach noodles

Overview

Spinach noodles not only have the nutrition of spinach, but also combine the nutrition of noodles. Blanching spinach in boiling water effectively removes the oxalic acid in the spinach and then using spinach to make noodles. This does not damage the nutritional quality of the original grain, retains the original protein and carbohydrates of wheat, and adapts to the trend of returning to nature. This time I made tomato, egg and spinach noodles.

Tags

• staple food
• pasta
• noodles
• home cooking
• old man
• sober up
• xiaoman
• lunch
• hangover
• egg
• flour
• green garlic
• oil
• spicy spicy food
• spinach
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Wash the spinach.

   

2. 2 Pour water into the pot and blanch the spinach. Rinse the blanched spinach in cold water.

   

3. 3 Take out the spinach and squeeze out the water. Chop the spinach. Prepare the flour, add a little salt to the flour, add the spinach and knead the flour.

   

4. 4 Fold the spinach into the dough with force. The dough should be slightly hard. Set it aside to rest until

   

5. 5 Clean and dice tomatoes.

   

6. 6 Crack the eggs into a bowl and stir well.

   

7. 7 Fry tomatoes and eggs until marinated.

   

8. 8 Clean and chop green garlic.

   

9. 9 Add oil to the pot and sauté the green garlic until fragrant, add salt and soy sauce.

   

10. 10 Two fried vegetables are used to pour on the noodles.

    

11. 11 Start rolling out the dough and roll the risen dough into sheets.

    

12. 12 Sprinkle the thinly rolled dough with dry flour and fold it back and forth into a W shape.

    

13. 13 Cut into strips (either wide or narrow).

    

14. 14 Completely cut noodles.

    

15. 15 Add water to the pot and cook the noodles.

    

16. 16 After the noodles are cooked, pour them out and top with tomatoes, eggs, fried green garlic, and spicy oil.