Homemade Spinach Juice Hand-Pulled Noodles

As a native southerner, I am accustomed to eating three meals a day with rice., After moving to Beijing for a long time, I continued this habit of having rice at each meal.However, as the time spent in northern China where noodle-based dishes dominate increased, my habits slowly began to change. Originally not fond of noodles, I started eating various types of them over time. With my children, my lifestyle has changed even more significantly; now my three meals a day are all kinds of noodles instead of rice.I went from being unable to cook noodles to becoming an expert in making them. The ways of enjoying noodles have become much more diverse.

Beijing's noodles blend the techniques of various regional noodle dishes, such as Beijing's dumpling sauce noodles, Uighur hand-pulled noodles,fried noodles, Shanxi stewed noodles,knife-cut noodles, sour soup noodles,shredded meat noodles, stewed noodle soup with braised pork,plain noodle soup, meat slice noodles,braised sauce noodles,,spring onion and egg noodles, beef noodles, and new-style tomato juice noodles,ramen. Among these, the most favored by my children is the tomato juice noodles. They are sour-sweet and refreshing, and I can always finish a big bowl in one sitting after making them.The main ingredients for homemade spinach noodle dough are: spinach 150g, mixed flour

　　400g, water chestnut mushrooms

　　60g, yellow cauliflower a little, bacon 2 slices, tomato juice noodles, 2 tablespoons of seasonings, and an appropriate amount of water.The steps are as follows: 1. Clean the spinach thoroughly and put it into a blender container with 100g of water.2. Plug in the power supply of the blending machine and choose the fruit and vegetable function; press the start button. 3. After about 2 minutes, the spinach juice is ready.

4. Transfer the prepared spinach juice to a bowl.

5. Place the flour on a silicone mat.

6. Gradually add the spinach juice while mixing it with the flour until a smooth dough forms.

7. After 10 minutes of resting, roll out the dough into a noodle sheet.

8. Roll up the noodle sheet.

9. Cut the rolled-up dough into strips about 0.3cm wide.

10. In a pot, add an appropriate amount of water and 2 tablespoons of tomato juice noodles seasoning.

11. Stir with a spoon or chopsticks until well mixed.

12. Clean and prepare the water chestnut mushrooms and soak the yellow cauliflower in warm water for about 15 minutes.

13. Bring the broth to a boil, add the water chestnut mushrooms, yellow cauliflower, and noodles; cook until boiling and then continue cooking for 2-3 minutes before turning off the heat.14. Serve after adding bacon and pouring over the broth.

Tips:

1. When kneading the dough, add the spinach juice in portions gradually. Adjust the amount of spinach juice based on actual conditions; try to make a firmer dough for more robust noodles when cooking.

2. The cooking time for the noodles depends on how thin or thick the noodle sheet is.3. The ratio of tomato juice noodles seasoning to water should ideally be 1:6. 4. Equipment used: WBL1021W.

13. After the broth in the pot comes to a boil, add the mushrooms, Chinese yellow flowers, and noodles, cook until boiling again, then continue cooking for 2-3 minutes before turning off the heat.

14. When serving, add bacon and pour over the broth.

Tips

1 When kneading the dough, add the spinach juice gradually and in portions, adjusting the amount of spinach juice and flour based on ，try to make the dough harder for more chewy noodles after cooking.

2 The time to cook the noodles should be adjusted according to how thick or thin the pasta sheets were rolled out.

3 Suggest a ratio of 1:6 when mixing tomato sauce with water for better results.

4 Equipment used: WBL1021W