Mushroom egg sauce spinach How to make noodles

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  1. Add 400 grams of flour Mix 3 grams of salt and about 220 grams of spinach juice into the dough, stir it into a fluffy shape, and knead it into a non-sticky dough.Let the dough rest for half an hour, roll it into long strips, and divide it into evenly sized pieces.Brush the plate with oil and the noodle dough with oil.To prevent sticking, cover with plastic wrap and let rest for at least 2 hours, then put in the refrigerator for later use.

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  2. Dice mushrooms, tomatoes and other auxiliary ingredients, fry eggs and set aside.

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  3. Sauté garlic and onions in oil pan until fragrant, add mushrooms and stir-fry until fragrant.Add diced carrots and stir-fry, two tablespoons of soybean paste and oyster sauce, stir-fry until browned.

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  4.Add diced tomatoes and continue to stir-fry the tomato juice.

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  5.Add an appropriate amount of water or the water used to soak the mushrooms, and pour in the eggs.

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  6.Cook over medium heat until the soup is thick and add appropriate amount of water starch.

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  7. Brush the panel with oil and roll out the dough into the shape of beef tongue.Use chopsticks to make a mark in the middle, grab both ends with both hands, press the upper and lower elastic surfaces against the panel, and gently stretch it.

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  8. After the noodles are stretched to a suitable length, tear them apart from the middle into two thin noodles..

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  9. Boil water over high heat and add spinach noodles.

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  10. Let the noodles float and cook for about 5 minutes.

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  11. Remove the noodles and put them on a plate.

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  12.Put in mushroom egg sauce, shredded cucumber, and sprinkle with chives.

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  13. Friends who like spicy food can add chili powder and pour a spoonful of hot oil.