Can spinach juice be mixed with noodles? How do you make spinach juice and dough greener?

Preparation of spinach noodles.

Place the spinach in a juicer to juice it.

Put the flour and spinach juice in a bread maker, cover with a damp cloth and let it rest in a warm place for 15 minutes.

Let it sit until the dough is moistened, then put it back in the bread maker and the dough for 15 minutes.

After the second mixture, the tendons are formed. After taking it out, press the dough with a dough stick, and add flour to dry it while pressing until it is pressed into a flying cake shape. The thickness of the stall is determined according to the taste you like.

Fold the "flying cake" in half twice, cut it with a knife, and then pull it into strips, if the shape is uneven, you can pull the ends of the noodles with both hands and gently adjust it.

Dry the noodles with an appropriate amount of dry powder to avoid sticking.

Spinach juice and dough are prepared as follows:

1. Select the tender spinach leaves, remove the stalks as much as possible, then blanch them in boiling water to remove oxalic acid, remove them after about 30 seconds, and cut them into sections for later use.

2. Put the cut spinach into the juicer, add water, an appropriate amount of salt into the bottom taste, start the machine, and add water to make vegetable juice together. (150 grams of spinach, 250 grams of water, this amount of water can be and 500 grams of flour).

3. Beat the spinach juice, repeat the sieve 3 times, only retain the pure juice, throw away the impurities part, and prepare an egg and 500 grams of flour.

4. Slowly put spinach water and egg liquid in the basin, stir while pouring, and stir until the dough is stirred, just like ordinary noodles, but the water is replaced with spinach juice. (This dough is also suitable for making dumplings, if you make steamed buns and steamed buns, you need to put yeast powder).

5. After the appearance of the dough, start to knead the dough with your hands, so that you can achieve the state of pot light, face light, and hand light, and the dough will be slightly drier, so that rolling the noodles will be more gluten, cover with a layer of plastic wrap, and let the dough stand for 30 minutes.

6. When the time is up, take out the dough, knead it a few times, cut the dough into 3 parts, roll them out into thin sheets, and sprinkle some dry flour to prevent sticking.

7. Sprinkle dry flour on both sides, fold it repeatedly, and then cut it into noodles, the width and fineness according to personal preference, after cutting, shake it and sprinkle some dry flour to prevent sticking.

8. After the water is boiled, you can put down the noodles, boil for about 5 minutes on high heat, and go through the cold water to make soup noodles, fried sauce noodles, and big bone noodles, which are healthy, nutritious and delicious.

Spinach juice is used to mix noodles to make a delicious salad, which is delicious and easy to learn.

If you want to make the spinach juice and noodles greener, of course, increase the amount of spinach according to the green you want.

In recent years, people have paid attention to the appearance of food, and at the same time, they have begun to pay attention to health, and use natural pigments instead of food pigments, which are not only pleasing to the eye, but also rest assured to eat.

Among them, spinach is green and green, and it is loved by foodies, and all kinds of beautiful green pasta and noodles have become the protagonists of the table.

Although spinach is good, it is rich in carotenoids, vitamin C, vitamin K, minerals (calcium, iron, etc.), coenzyme Q10 and other nutrients. However, spinach contains more oxalic acid, and when it encounters calcium, it is easy to form calcium oxalate, which will affect the absorption of calcium and iron, and calcium oxalate will also be deposited in the kidneys and bladder, which can easily lead to urinary stones. Therefore, patients with hyperuricemia and kidney stones should not eat more.

Therefore, many people will blanch boiling water to remove 80% of oxalic acid before eating spinach, so you can eat it with confidence and don't worry too much. How can you make it greener with spinach juice and pasta? First of all, you must know that the spinach juice and the color of the dough that comes out are all ** spinach.

Knowing this, the question is easily answered: just increase the amount of spinach.

Generally, spinach and noodles are made into juice with a food processor or juicer, but some people chop and knead into the noodles, which can be decided according to personal preference and convenience.

If you are using a food processor or a wall breaker, you generally need to add some water, in order to make the color greener, it is recommended to put more spinach at the beginning, put less water, and then increase the amount of water according to the shade of green you want. There is also a small suggestion, there may be residue in the juice after beating, which will affect the taste when kneaded into the noodles, you can filter it first to make the spinach juice more delicate and in the noodles.

If there is an original juicer at home, the spinach juice is pure juice, and you can knead the dough directly, just add water to the spinach juice to adjust the color.

If you want spinach juice and noodles to be more green, you need to choose a little tender spinach, and you need to add a little edible alkali to it, edible alkali can stabilize the color, and the pasta that comes out of this way is green in color and does not change color.

How to make spinach noodles:

1.First of all, let's talk about noodles. The dough should be relatively hard, and then a small amount of water is poured into the dough with wet hands, and finally the "three lights" are reached. Wash the spinach and finely chop.

2.Add a little water to a food processor and beat into a fine paste.

3.Pour into a bowl, add a small amount of salt and an appropriate amount of warm water and stir well.

4.Slowly pour the spinach water into the flour and stir quickly until the flour is completely dry and then stop adding water.

5.Knead the dough together with your hands and form a hard dough. It can be a little laborious to rub at first, but slowly it will be better.

If there is still a small amount of dry dough that cannot be kneaded into the dough, wet your hands in water, then make a fist and stick it into the dough, and so on until the dough is kneaded into shape.

6.Cover and let stand for five minutes, then knead again to form a smooth dough. Cover, let it sit for half an hour.

9.I roll up the dough with a rolling pin from the side, and I hold the rolling pin with both hands and push forward, and I push it with both hands evenly.

14.The cut noodles are pinched on the top head and lifted out about two or three layers, and then all the waist is put away to form a neat handful of hand-rolled noodles.

It is not difficult to want the spinach noodles to be greener, wash the spinach first, blanch it with boiling water, about 30 seconds, or the color will turn yellow, you can also add a little baking soda, blanch it and take it out and put it in the juicer to squeeze the juice, you can add an appropriate amount of water, filter out the slag, at this time, the dough kneaded with spinach juice and noodles is very green (no additional water is added when mixing noodles), and it is made into noodles, dumplings, buns or steamed buns, which are both nutritious and delicious.

Spinach juice and greener pasta to prepare:

Ingredients: 500 grams of spinach, 700 grams of flour, 2 eggs. Seasoning: Salt to taste.

Steps: Remove the roots of the spinach and wash it to dry; Boil the spinach in a pot and blanch it for one minute, then remove it; Add a pinch of salt and stir well and chop; Wrap the chopped spinach in gauze and squeeze out the water vigorously; Beat two eggs into the spinach juice, stir well and pour in the flour; Mix into a smooth dough and let rise for twenty minutes.

I usually choose the ones with lighter leaves and thinner stems, which look fresh and tender.

After buying the spinach, wash it and blanch it in boiling water for 2-3 minutes. Then drain and puree in a food processor, remembering: when the spinach has cooled, it is best to drain it slightly.

In this way, the spinach puree has less water content, the concentration of spinach puree is relatively high, and the color of the noodles will be greener.

First wash the spinach, then fill the pot with a little cold water, put the spinach in after the water boils, cook for 1-2 minutes, take out the spinach in cold water, and then put the spinach in a food processor and whip it into a paste. Secondly, put the flour into the basin and add the beaten spinach paste to the flour in batches to make it into a dough, and then wake up for 15 to 30 minutes before making the dough into noodles, then cook the noodles, stir-fry some shredded meat and green vegetables and mix in.

Preparation of spinach noodles.

Ingredients: 1 level cup of all-purpose flour, 80ml of spinach juice.

1. Wash the spinach and set aside.

2. Clean the noodle machine in advance and pour it in.

A: 1 level cup of flour.

3. Squeeze the juice of spinach and measure 80ml with a measuring cup.

4. Cover the lid on the top of the machine, fill the water cup, and select the "Gluten Noodles" program.

5. The noodle machine starts stirring. After mixing, enter the resting stage.

6. The noodle machine begins to come out.

7. Cut the noodles to the desired length.

8. After the water is boiling, add the noodles.

9. After boiling the pot again, you can pour in an appropriate amount of cold water.

10. Cook the noodles to your preferred firmness, then remove and drain the soup.

Use a juicer to extract the spinach juice.

1. Wash the materials and soak them in water for half an hour to remove the pesticides and other impurities left in the spinach.

2. Remove the spinach roots, chop them and set aside.

3. Put the chopped spinach in the juicer.

4. Take out the squeezed spinach juice to finish.

Use a juicer to squeeze the juice out of the spinach.

Spinach is also known as Persian cuisine, red root vegetable zhi, parrot vegetable dao

etc., belong to the genus of spinach in the Chenopinoa family, and are annual herbaceous plants. The plant can be up to 1 m tall, with conical, reddish-tingting, less white, halberd-shaped to ovate, bright green, entire-edged or with a few tooth-like lobes. There are many types of spinach, which can be divided into two varieties, thorny and thornless, according to the seed form.

The origin of spinach can be traced back to Persia in western Asia 2,000 years ago, and through North Africa, it was transmitted by the Moors to Western Europe, Spain and other countries. It is clearly recorded in the "Tang Hui Yao" that spinach seeds were introduced to China from Nepal as a tribute during the reign of Taizong of the Tang Dynasty.

Spinach can be up to 1 meter tall and powder-free. The roots are conical, reddish, less often white. The stems are erect, hollow, fragile and juicy, unbranched or with a few branches. The leaves are halberd-shaped to ovate, bright green, tender and juicy, slightly shiny, entire, or with a few tooth-like lobes.

The male flowers form spherical umbels, and then arrange in the upper part of the branches and stems into interrupted spike-like panicles; tepals usually 4, filaments filamentous, flattened, anthers without appendages; Female flowers cluster in leaf axils; The bracts are slightly flattened on both sides, with 2 small teeth remaining at the apex, and usually 1 spinous appendage on each back.

Spinach juice can be obtained by means of a juicer or gauze. With the help of a juicer.

1) Wash the spinach, mash it and put it back in the juicer; (2) Pour out the spinach juice, strain the coarse leaves and water juice with a fine colander, and set aside; (3) Mix the coarse leaves into the flour, pour in the spinach juice several times, and mix the noodles.

With the help of gauze. 1) Remove the roots of the spinach and wash it and dry it with water; (2) Boil a pot of boiling water, put the spinach in and cook for one minute, then remove it; (3) Add an appropriate amount of salt to the chopped spinach and stir well; (4) Wrap the chopped spinach with gauze and squeeze out the water vigorously; (5) Pour the spinach juice into the flour and mix the dough.

2.The amount of spinach: This is to control the amount of spinach according to the shade of color you want. If you want to go greener, add more spinach juice.

3.Production process: After buying spinach, clean it, blanch it in boiling water for 2-3 minutes, remove it and let it cool.

Then drain the water and mash it in a food processor. Remember: When the spinach is taken out after it is too cold, it is best to drain some water slightly.

In this way, the water content of the spinach puree is low, the concentration of the spinach puree is relatively high, and the color of the noodles will be greener.

How to make spinach juice and noodles: Choose spinach that is lighter in color, has thinner stems, and looks tender. Decide on the amount of spinach according to the color you want.

Generally, spinach and noodles are made into juice with a food processor or juicer, but some people also chop and knead noodles. This can be decided according to personal preference and convenience. If you are using a food processor or a wall breaker, you usually need to add some water.

In order to make the color more auspicious, it is recommended to put more spinach and less water at the beginning. When you're done, increase the amount of water according to the depth of green you want. There is also a small suggestion that there may be dregs in the beaten sauce, which will affect the texture when kneaded into the noodles.

You can strain it first to make the spinach juice more delicate.

How to get the juice from spinach juice and noodles.

How to extract spinach juice and dough juice.

Method 1: 1. Wash the spinach, put it in the juicer, and mash it.

2. Pour out the spinach juice, strain out the rough and water juice with a fine colander, and set aside!

3. Pour the coarse leaves into the flour, add the spinach juice, and mix the dough.

4. After the dough is reconciled, mix it with a ball of white leather noodles as a backup.

Method 2: 1. Remove the roots of spinach and wash it to dry.

2. Boil the spinach in the pot and blanch the spinach for one minute.

3. Add a pinch of salt, stir well, and chop.

4. Wrap the chopped spinach in gauze and squeeze out the water vigorously.

5. Beat two rulers into the spinach juice, stir well and pour in the flour.

6. Mix into a smooth dough and let rise for 20 minutes.

Is spinach juice and flour spinach still blanched.

Mix the dough with spinach juice and blanch the spinach.

Method: First wash the spinach, then fill the pot with a little cold water, put the spinach in after the water boils, boil for 1-2 minutes, take out the spinach in cold water, and then put the spinach in a food processor and whip it into a paste. Secondly, put the flour into the basin and add the beaten spinach paste to the flour in batches to make it into a dough, and then let it rise for 15 minutes to 30 minutes before making the dough into noodles, then cook the noodles, fry some shredded meat and green vegetables and mix them in.

Efficacy and role of spinach.

There is a folk saying that "although spinach and tofu are cheap, the delicacies of the mountains and seas are not changed". It can be seen that the edible value of spinach is extremely high, and we often eat spinach in daily life, so what are the benefits of eating spinach for the body? Let's learn about the efficacy and role of spinach!

First, eating spinach often can be anti-aging. Spinach extract has the ability to promote the proliferation of cultured cells.

The effect is both anti-aging and can enhance youthful vitality. Chinese folk mash spinach to extract juice, wash your face several times a week, and use it continuously for a period of time, which can clean pores, reduce wrinkles and pigment spots, and keep them smooth.

Second, eating spinach often can improve the body's immunity. Carotene contained in spinach.

It is converted into vitamin A in the human body

It can maintain normal vision and epithelial cells.

to increase the ability to prevent infectious diseases and promote the growth and development of children.

Third, eating spinach regularly can help the body's metabolism. Spinach contains some trace elements in it.

They are very beneficial to the body's metabolism and can prevent strokes by regularly consuming spinach.

to reduce the chance of stroke.