Handmade Spinach Noodles First Launch

Go to the vegetable garden to pick a handful of spinach.

Remove the roots of the spinach and blanch it in boiling water until cooked and tender.

Put the spinach and flour in a bowl without adding water.

Knead into a relatively firm dough, cover and let it rest for 10 minutes.

First, flatten the dough with your hands, then use a rolling pin to roll the dough into a flat cake by turning it in circles.

Roll the dough into a pancake from one side using a rolling pin, hold the rolling pin with both hands and push it forward to roll, applying even force with both hands and constantly moving the position. Then remove the rolling pin, roll it up again slightly offset from where it was just rolled, and continue rolling.

Repeat this process of rolling up and loosening continuously, change to the place where you started rolling with the rolling pin, until the entire sheet of dough is rolled to the appropriate thickness. Sprinkle with flour, roll up again, and use the rolling pin to fold the dough, then cut into thin noodles.

Pour soy sauce, vinegar, and salt into a bowl. Cook the spinach noodles in boiling water until done, then transfer them into the bowl. Add Qishan meat sauce and vegetarian sauce.