How can spinach noodles and green please thank you

500 grams of spinach flour, 2 eggs, 500 grams of spinach, 100 grams of lard, 50 grams of water, sea cucumber, squid, magnolia slices, soy sauce, monosodium glutamate, minced ginger. 1 Remove the rotten leaves and old roots of the spinach, wash it with water, chop it into puree, wrap the puree with a cloth, and wring the spinach water into a bowl. 2 Knock the eggs into the basin and stir them, add refined salt, put in the flour, stir them up with your hands, pour in spinach water with one hand, mix the noodles with one hand, and finally add 50 grams of cold water to knead the noodles into a dough and knead them well, after a little frustration, roll them out into 1 mm thick slices on the cutting board, cut them into thin strips with a width of 0 5 cm, cook them in a pot of boiling water and remove them, and then cold water is ready.

When eating, put oil in the scoop, heat it on the heat, put the sea cucumber, squid, magnolia slices, soy sauce, monosodium glutamate, minced ginger, etc. into the stir-fry, and finally put the noodles in, mix well with chopsticks. The color is bright green, the taste is fragrant, and it is nutritious.

1 Green cabbage noodles are actually spinach noodles, that is, spinach and noodles are made into noodles, the procedure after the noodles are out of the pot looks more complicated, first sprinkle salt and chili noodles, and then a spoonful of boiling oil is dialed up, in the sound of spicy tea, the aroma of oily spicy seeds has hooked your saliva, and then pour diced potatoes, diced radish, and meat dumplings on the noodles one by one. The spinach noodles are green and translucent, with various color embellishments.

The spinach is an electric grinder to grind the paste, strain the juice out and along with the dough.

Wash the spinach and steam it in a pot, then mash it and mix it with the dough.

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.

Spinach itself is a leafy green vegetable that is very nutritious. It contains a lot of vitamin A, vitamin C, minerals, as well as calcium and iron. It can effectively promote intestinal peristalsis, relieve constipation, and reduce the purine content in the body, which has a good inhibitory effect on some gout patients.

Spinach contains a large amount of carotene, iron ions, and vitamin B6, which can effectively nourish the nerves, ensure the best hydration ratio, fight free radicals, and prevent aging.

Spinach juice and dough preparation:

1. Take an appropriate amount of spinach leaves, not stems.

2. Blanch the boiling water, blanch the dough to make the dough greener, and it will not fade too much after cooking, and you can also put a little baking soda to make the color greener.

3. Puree the blanched spinach leaves with a food processor.

4. Don't add water to the spinach juice, directly mix it with flour to form a smooth dough, and take some white flour and 30 degrees of slightly warm water to synthesize the dough, and the ratio of flour and water is about 2 to 1When mixing the dough, add a little egg white, the dough will be more chewy, spinach dough does not need to add additional water, so the dough color is emerald green and beautiful.

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.

Main materials; 150 grams of glutinous rice flour.

Accessories; 130ml of bean paste filling with appropriate amount of vegetable juice.

The practice of spinach juice Qingtuan.

1. Prepare the main ingredients for the Youth League.

2. Rinse the spinach with water, break each leaf and rinse it again, control the moisture, and chop it for later use. You can do it with a small juicer, which is very convenient.

3. Mix glutinous rice flour with spinach juice and mix with dough. The glutinous rice flour of the water mill is particularly delicate, absorbs more water, and the taste of the Qingtuan is more chewy.

4. Knead the mixed dough without dry powder, wrap it in plastic wrap and relax for about 10 minutes. Then divide it into equal portions of the dough base for later use.

5. Divide the bean paste into equal portions, take a dough and knead it into a thin dough on all four sides by hand. Wrap the bean paste filling and close the dough with your hands.

6. The Youth League has been folded away, and the skin will be uniform under the dough in the hand, and the shape will be better.

7. The Qingtuan is ready, because the bean paste filling is cooked, and it can be steamed on high heat for 15 minutes.

8. Finished product of spinach juice Qingtuan.

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

2.Boil the spinach in a pot and blanch it for one minute, then remove it;

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

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

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

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

7.Roll out into dough.

8.Cut the noodles according to your preference.

9.Boil water in a pot, add the noodles, add a little salt and sesame oil, or add some vegetables you like, or remove them and mix them with sauce to eat.

Put some alkaline noodles.

Spinach (Spinacia oleracea L.)Also known as Persian vegetables, red root vegetables, parrot vegetables, etc., it belongs to the genus Spinach of the Chenopinoa family, an annual herbaceous plant. 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.

Spinach is native to Iran and is commonly cultivated in China as one of the most common vegetables.

The origin of spinach can be traced back to Persia (present-day Iran) in western Asia 2,000 years ago [4-5], and it was transmitted to Spain and other countries in Western Europe through North Africa by the Moors. [5] 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 flour and turn green in the following way:

We clean the spinach first to avoid residual pesticide ingredients.

Chop the spinach piece by piece.

Using a juicer, beat the spinach into vegetable juice and set aside.

Add the flour to an appropriate amount of water to ferment.

When the dough has risen successfully, knead the spinach juice with the dough so that the spinach juice will stain the dough green.

The final step is to stretch the dough to form spinach noodles.

Summary. Hello, spinach juice and noodles, if you want to make the noodles greener, you can use a food processor or a wall breaker, you have to add some water to it at the beginning, in order to make the color greener, it is recommended to put more spinach at the beginning, less water, and so on, and then increase the amount of water according to the green shade you want. Then the beaten juice may have slag, kneading into the dough will affect the taste, you can filter it first to make the spinach juice more delicate, and then use the beaten spinach juice to mix the dough, the color will be greener.

Spinach juice and noodles, what is the right way to make noodles greener?

Thank you. Hello, spinach juice and noodles, if you want to make the noodles greener, you can use a food processor or a wall breaker, you have to add some water to it at the beginning, in order to make the color greener, it is recommended to put more spinach at the beginning, Shaochang Jianyan put water, and so on, and then increase the amount of water according to the green shade you want. There may be slag in the juice that is beaten and then beaten, and it will affect the taste when you knead it into the dough, so you can filter it first to make the spinach juice more delicate, and then use the spinach juice to mix the noodles, and the color will be greener.

Before blanching green leafy vegetables, a few drops of cooking oil are often dripped in the water, and these drops of oil play a role in fixing the color of green leafy vegetables. And don't add too much water, it will affect the concentration of spinach juice, which is directly related to the color of spinach noodles.

Here's how to make spinach hand-rolled dough:

Ingredients: 500 grams of plain flour, 160 grams of spinach, 1 egg (the weight of the egg liquid is 50 grams), 3 grams of salt, a little fine cornmeal.

Steps: 1. Wash the spinach, drain and set aside.

2. Boil an appropriate amount of water, drop in a few drops of cooking oil, then put the spinach in the pot, blanch until it is slightly soft, and remove the supercold water.

3. After the spinach is cooked in cold water, remove the water and cut it into small pieces.

4. Put all the spinach pieces into the food processor and add the water (about 25 grams) that can only start the food processor.

5. Add flour to the basin, knock in 1 egg, and then add 3 grams of salt, adding salt will increase the gluten of the flour.

6. Then add 185g of spinach puree.

7. Stir the flour into a dough flocculent shape with chopsticks, do not knead the dough first, and give it 10 minutes to let the flour fully absorb the spinach puree.

8. After that, knead the dough into a smooth dough, cover it with a damp cloth, and let the dough relax for about 20 minutes before rolling out.

9. When rolling dough, use corn flour for better anti-sticking.

10. Roll out the dough into large thin sheets, then fold it and cut it.

11. The noodles will not change color after being boiled at high temperature.