Tomato, egg, spinach noodles

2025-01-16 14:58:56 466

Spinach noodles not only contain the nutrients of spinach, but also incorporate the nutrients of noodles. Blanching spinach in boiling water effectively removes oxalic acid from spinach, and then using spinach and noodles does not damage the nutritional quality of the original grain, retaining the protein and carbohydrates of wheat and adapting to the trend of returning to nature in diet. This time I made tomato, egg, and spinach noodles.

Details of ingredients

spinach300 grams
flour100 grams
tomatoTwo
Green garlic4 pieces
Eggs1 unit

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timeHalf an hour

Steps to make Tomato, egg, spinach noodles

1. Clean the spinach thoroughly.
2. Put water in the pot and blanch the spinach, then rinse the blanched spinach with cold water.
3. Take out the spinach and wring out the water. Chop the spinach into small pieces. Prepare flour, add a little salt to the flour, and mix spinach with the flour.
4. Apply force to mix the spinach into the noodles, making them slightly harder. Set them aside and wake them up
5. Clean the tomatoes thoroughly and chop them into cubes.
6. Crack the eggs into a bowl and stir until scattered.
7. Stir fry tomatoes and eggs into a brine.
8. Clean and chop the green garlic thoroughly.
9. Stir fry garlic in oil until fragrant, then add salt and soy sauce.
10. Stir fry two dishes and pour them over the noodles.
11. Start rolling the dough and roll the awakened dough into slices.
12. Roll the dough into thin sheets and sprinkle dry flour back and forth to fold it into a W-shape.
13. Cut into strips (wide or narrow).
14. Fully cut surface.
15. Add water to the pot and cook the noodles.
16. Once the noodles are cooked, pour in tomatoes and eggs, stir fry green garlic, and sprinkle with oil and chili.