Spinach hemp food

Wash and cut spinach into segments.

Boil water in a pot. After the water boils, add a few drops of cooking oil and blanch the chopped spinach for one to two minutes.

Put the blanched spinach into the cup of a food processor and add a little water to make spinach juice.

Take a clean basin for kneading noodles, and pour two cups of noodles into it, enough for two people.

Gradually add spinach juice to the noodles, add a little spinach juice and stir it with chopsticks, add a little bit and stir it until the noodles form a fluffy consistency.

In this picture, the flour has been stirred into a flocculation, and a little spinach juice should be added. I tried kneading it, and it was a bit dry. I added spinach juice again, and continued to knead the dough into a ball.

Knead the dough into a ball. The kneaded dough should have three lights: basin light, surface light, and hand light. Cover the surface with a damp cloth or plastic wrap and set it aside to rest. During this time, you can prepare the side dishes.

The side dishes can be based on your own preferences, including two tomatoes, a piece of tofu, a small piece of kelp, an egg, a few mushrooms, and a stick of celery. You can cut it into the corresponding shape according to your own needs. The mushrooms are torn into small florets, the kelp is cut into shreds, and the others are cut into small pieces. The eggs are beaten into the soup.

The side dishes are cut and the noodles are ready. Knead the noodles again and they will become smoother.

Heat a pan with cold oil and pour a little oil into the pan.

Cut the green onion into rings and cut the ginger into small pieces.

When the oil is hot, add the onion and ginger into the pot and sauté until fragrant.

Stir-fry for a while, add the thirteen spices, and continue to stir-fry.

Continue to stir fry and add a little salt when it is almost cooked.

Sprinkle flour on the silicone mat, place the risen dough on the silicone mat, and flatten it for easy rolling.

Place the rolling pin in the upper middle position, and roll it once, once, and in a circle until you have completed the roll.

Roll out one side of the dough.

Turn the unrolled side over and sprinkle with flour to prevent it from sticking to the rolling pin. Use your hands to flatten the raised area in the middle.

This time, place the rolling pin in the middle and roll it around until it has a full circle.

Sprinkle the rolled dough with flour.

Use a rolling pin to press the rolled dough, and use a knife to cut the dough into strips of equal width, less than one centimeter.

Sprinkle the cut strips with flour to prevent them from sticking together.

Sprinkle with flour and arrange neatly.

Take a few and arrange them neatly, and cut them into small pieces as wide as the strips. Sprinkle with flour and set aside.

Sprinkle the cut gnocchi with flour.

Prepare the sushi mat by dusting one area with flour.

The bamboo skewers are placed vertically on the sushi curtain. Take a dough ball, press it with your right thumb and push it forward.

After pushing the mochi, it will be "second" (second is our hometown dialect, which means "done").

Of course, if you are skilled, you can also do it with both hands😝

Sprinkle the next best mochi with flour and prepare it for the pot.

Bring the water in the pot to a boil, pour the cooked sesame seeds into the pot, and bring to a boil.

Take a bowl and beat the eggs.

Use chopsticks to pour the egg liquid into the boiling soup. Turn in a circle while pouring the bowl.

After pouring, use a spoon to scrape the bottom of the pot. My soup pot is relatively thin and it is easy to get stuck on the bottom of the pot.

After the eggs are boiled, add the fried garnishes.

Sprinkle with chopped green onion and bring to a boil. Adjust salt to taste.

The fragrant spinach mochi is ready.

Finished product pictures

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