Main Ingredients:
High-gluten flour: 300g; Spinach: 500g.
Auxiliary Ingredients:
Corn oil: appropriate amount; Haitian Douban Sauce: appropriate amount; Ground pork: 150g; Chopped scallions: appropriate amount; Chopped ginger: appropriate amount; Salt: appropriate amount.
Flavor: Original; Cooking Method: Boiling; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Spinach Noodles
Wash the spinach with clean water.
Boil water in a pot, blanch the spinach in boiling water for 3-4 seconds, quickly remove and put it into cold water.
Cut the blanched spinach into inch-long sections.
Puree the spinach in a blender.
Add the spinach puree to the high-gluten flour, and add an appropriate amount of salt.
Knead the dough into a smooth ball, let it rest for 20 minutes.
Chop the scallions and ginger into small pieces.
Heat the corn oil in a pan, sauté the scallions and ginger first, then add the ground pork and stir-fry until the pork turns white.
Add Haitian Douban Sauce and stir-fry, then add an appropriate amount of warm water and simmer over low heat.
When the water is almost dry, it’s done.
Roll out the rested dough with a rolling pin into a thin and even large round sheet. When the sheet is about less than 1mm thick, open it up, sprinkle a little flour, fold the sheet into a stack, cut the stack into the desired width with a knife, shake the cut noodles by hand, boil a large amount of water in a pot, put the noodles in and stir them until they are cooked for about 4 minutes until the noodles are al dente, then remove and serve.
Put the noodles in a bowl and pour the sauce over them. Enjoy!
