Traditional pasta is a healthier way to make it with vegetable juice and pasta, a real green food......

Tian shared with you the green fritters made with spinach juice and noodles, which are beautiful to look at and delicious.    

Green fritters:

300 grams of plain flour (you can also use high-gluten flour or add a part), 190 grams of spinach juice, 1 egg (about 50 grams of peeled), 20 grams of corn oil, 3 grams of salt, 3 grams of yeast, 3 grams of aluminum-free baking powder (optional)

Here's how:

Use only about 120 grams of spinach leaves (the stems are not easy to break), blanch, cool the water, squeeze out the water, chop and put it in a food processor bucket, add about 80 grams of water to beat into a delicate spinach juice. Pour out about 190 grams.

Add the yeast and stir until melted, beat in an egg, add salt, flour, aluminum-free baking powder (with or without it), stir until flocculent, add corn oil, and form a slightly soft, smooth dough.

Cover and place in a warm place and let rise to twice the size. It can also be refrigerated overnight in advance and refrigerated to do it the next morning.

Sprinkle dry flour on the panel to prevent sticking, knead well and exhaust, and roll out into rectangular sheets.

Cut to your preferred size

Stack the two together and press them down the middle with chopsticks.

If the pot is big and has a lot of oil, you can directly make a big fritter, if you have a small pot like me with less oil, you can cut it in the middle and make it into a small fritter.

Do all of them in turn, cover with plastic wrap and let rise for 10 to 15 minutes.

Put oil in the pot and turn on the fire, test the oil temperature with a small noodle sheet of leftovers, and then quickly float the oil temperature, gently slightly elongate the fritter green and put it into the pot, float up, turn it over quickly, turn it over several times, heat evenly on both sides, and you will find that the fritters are slowly expanded. The whole process is medium-heated, and the color does not need to be too dark.

Fry until lightly colored, then remove the oil.

The puffy and crispy little fritters are ready.

After frying, the outside changes color slightly; Break it open and take a look, it is primitive and natural as green as jade.

Served with porridge or soy milk, and a greasy side dish: such as stir-fried leeks with mung bean sprouts, a delicious breakfast is waiting for you.

Tips:

1. Put as little water as possible in spinach leaves, so that the juice is thicker and the noodles are greener.

2. The aluminum-free baking powder can be put or not, and the fritters are more bulky than those made without putting it.

3. Medium heat throughout the whole process, no need to color too dark.