Spinach juice is mixed with noodles like this, boiled, filtered and added 0, mixed into the noodles for nutrition and health, and the color is greener

Many people have encountered such a problem, the freshly made spinach pasta is green in color, especially beautiful, and the color becomes much lighter after being put into the pot, that is because chlorophyll is heated into lutein. Therefore, some people add baking soda to protect the color when making spinach flour products. Today, I will share with you the method of 0 addition, which can also make the spinach noodles more emerald green.

Spinach juice and how to make the dough greener

1. Boiling spinach juice separation filtration method. Remove the yellow leaves of the spinach, cut off the roots, clean it, put it in the juicer, add a small amount of water to make juice, and then use the strainer at home to filter off the larger spinach crumbles and discard them, then pour the spinach juice into the pot, boil over medium heat, you will find that the green part of the spinach juice and the water in the juice will be naturally separated, then turn off the heat, filter out the light-colored water part, leave the green part above, quickly cool it down with ice cubes or ice water, keep the green degree better, and let it cool and noodles.

2. Boiling spinach water separation and filtration method. If there is no juicer at home, after the spinach is cleaned, pour water into the pot, add an appropriate amount of salt and cooking oil, after boiling over high heat, put in the spinach, blanch for 8 seconds, the color of the spinach turns green, quickly remove the supercooled water, and then chop the spinach into fine powder, continue to put it in the pot, add 1/3 of the water of the spinach, boil it slightly over medium heat, put it in ice water to cool quickly, and then use gauze to squeeze the water in the spinach juice, and then mix the noodles. Let's make a jade dumpling and take a look at its operation. When blanching, adding salt and oil has a color protection effect, and also to make it easier to chop the spinach, when cooking, the spinach will be better juiced.

——[Jade Dumplings]——

1. Prepare the ingredients

1. Dough part: 300 grams of all-purpose flour, 1 gram of salt, 180 grams of spinach juice;

Spinach juice part: 200 grams of spinach, 300 grams of water.

2. Filling: pork, lotus root, green onion, ginger, cooking oil, salt, light soy sauce, dark soy sauce, oyster sauce, cooking wine, chicken powder, pepper powder, Sichuan pepper powder.

2. Handle the ingredients

1. Wash 200 grams of spinach, remove the roots and cut into sections and put them in a food processor, pour in 300 grams of water, beat into spinach juice, filter out the large spinach chopped, and then divide it into two.

2. Put a portion of spinach juice into the pot, bring to a boil over medium heat, turn off the heat after separating the green part of the spinach juice from the water, pour off the water part below, quickly put the green part into the ice water, let it cool down and keep it crisp green, after cooling, pour in the other half of the spinach juice and stir well. The spinach juice of the dough is 180 grams.

3. Put the flour and salt into a basin, stir well, slowly pour in the spinach juice, stir it into a flocculent shape with chopsticks, then knead it into a smooth dough, let it rest for 20 minutes and set aside.

4. Clean the pork, peel and chop into minced meat, clean the lotus root, scrape off the skin, chop it, clean the green onion and ginger, and chop it together for later use.

3. Start production

1. Put the minced pork into a basin, add an appropriate amount of water to increase the tenderness, stir vigorously, add green onions, ginger, salt, cooking oil, light soy sauce, dark soy sauce, oyster sauce, cooking wine, chicken powder, pepper powder, Sichuan pepper powder, and then stir well.

2. After the spinach noodles are awakened, move them to the cutting board, roll them into long strips, cut them into small dough pieces of uniform size, flatten them, and roll them out into a round dumpling wrapper with a thickness in the middle and a thin circumference.

3. Pick up the dumpling wrappers, put the lotus root dumpling filling in the middle, and wrap them one by one to make dumplings.

4. Pour a little more water into the pot, bring to a boil over high heat, add a small spoon of salt and a few drops of cooking oil to prevent the dumplings from sticking, then put in the dumplings, gently push from the bottom of the pot with a spatula to spread the dumplings, cover the pot, and boil until the water boils.

5. After the dumplings are boiled, open the lid of the pot, and then use a spoon to push the dumplings from the bottom of the pot, and the pot is divided into 3 times to order some water, so that the dumpling skin is more strong, and when the dumplings are floating on the water, they are cooked when they are bulging, and then they can be cooked.

epilogue

The spinach juice filtered out by the above two methods will not lighten the color of the noodles due to the high temperature, and the color of the noodles will be very green and beautiful, whether it is making dumplings, making steamed buns or noodles. The picture above is the jade dumplings I made with the first method, and the wrapped dumplings are the same color as the boiled dumplings. If you want spinach pasta to be darker, you should pay attention to adding less water when beating spinach juice. If you like it, you can try it.