# 面粉里加一把韭菜，不包饺子，不烙饼，出锅比吃肉还香，解馋！ Source: https://www.youtube.com/watch?v=1j_3osCwiKI Recap page: https://rapidrecap.app/video/1j_3osCwiKI Generated: 2026-02-05T03:03:14.819+00:00 --- ## Quick Overview The video demonstrates how to make chewy, green, chive-flavored wide noodles by blending chives into a juice to color and flavor the dough, which is then rested, shaped into strips, boiled for 3-4 minutes until slightly transparent, and served with a spicy garlic and scallion sauce. **Key Points:** - The recipe involves creating a chive juice by blending washed and chopped chives with 300ml of water, then straining the juice for a finer texture. - A dough is made using 300g of flour, 3g of salt (to increase elasticity), slowly mixing in 170ml of the strained chive juice. - After initial mixing, the dough is kneaded until smooth, rested for 10 minutes, and then kneaded again until very smooth and no longer sticky. - The smooth green dough is rolled into a log, flattened into an oval shape about 1cm thick, and then cut into approximately 1cm wide noodle strips. - The noodle strips are brushed with cooking oil to prevent sticking and allowed to rest (steam or refrigerate) for 1 to 2 hours, or overnight in the fridge. - A savory sauce is prepared by pouring hot oil over minced garlic, chopped scallions, and chili powder, followed by adding soy sauce, chicken essence, and salt, then mixing well. - The rested noodles are boiled in salted water for 3 to 4 minutes until they become slightly transparent, then drained and served with the prepared sauce and blanched bean sprouts and bok choy. ![Screenshot at 00:22: The chive juice is blended in a blender using the 'fruit juice' setting after adding 300ml of water to the chopped chives, resulting in a bright green liquid ready for dough making.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-00-22.jpg) **Context:** This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), guides the viewer through making homemade, naturally colored, and flavored wide noodles (面条, miàntiáo) using fresh chives (韭菜) as the primary flavoring and coloring agent. The process focuses heavily on dough preparation, resting, and shaping techniques to achieve a desirable chewy texture, followed by preparing a vibrant, spicy dipping/dressing sauce. ## Detailed Analysis The video details the creation of homemade green, wide noodles flavored with chives, served with a spicy vegetable topping. The process begins by preparing the chive juice: washing and cutting a bunch of chives, then blending them with 300ml of water and straining the mixture to yield 170ml of juice. Next, the dough is formed by combining 300g of flour and 3g of salt with the chive juice, mixing it into a shaggy mass, and then kneading it by hand until a smooth, green dough ball is achieved after a 10-minute rest. The dough is then shaped by rolling it into a log, flattening it into an oval shape approximately 1cm thick, and cutting it into strips about 1cm wide. These strips are coated in oil and set aside to rest for 1-2 hours (or overnight in the refrigerator) to improve texture. While the dough rests, a spicy sauce is made: hot oil is poured over minced garlic, chopped scallions, and chili powder to release fragrance, followed by adding soy sauce, chicken essence, and salt, then mixing thoroughly. Separately, bean sprouts and bok choy are blanched in boiling, salted water for one minute. The rested dough strips are boiled for 3 to 4 minutes until they turn slightly transparent, then drained and placed on a plate layered with the blanched vegetables. Finally, the prepared spicy sauce is poured over the noodles and vegetables, mixed well, resulting in a dish described as visually appealing, intensely flavored with chives, slightly spicy, and appetizing. ### Chive Noodle Dough Preparation - Washing and chopping chives - Blending chives with 300ml water to extract 170ml juice - Mixing 300g flour, 3g salt, and chive juice to form a shaggy dough - Kneading, resting for 10 minutes, and kneading again until smooth and non-sticky ### Noodle Shaping and Resting - Kneading the smooth green dough into a ball - Rolling into a log, flattening to 1cm thickness, and cutting into 1cm wide strips - Coating strips with oil to prevent sticking - Resting the noodles for 1-2 hours or overnight in the refrigerator (01:55) ### Sauce Preparation - Mincing garlic and chopping scallions into flowers - Combining aromatics with chili powder in a bowl - Pouring hot oil over the mixture to bloom the spices - Adding 2 spoons of soy sauce, 1 small spoon of chicken essence, and a small spoon of salt; mixing well ### Vegetable Blanching and Assembly - Boiling water with salt - Blanching bean sprouts and bok choy for one minute - Draining vegetables and placing them on a serving dish - Boiling the rested noodles for 3-4 minutes until slightly transparent - Draining noodles and adding them to the dish with vegetables ### Final Presentation - Oiling the serving plate before arranging noodles (01:37) - Pouring the prepared spicy sauce over the noodles and vegetables - Mixing thoroughly to coat; the final dish is described as fragrant, slightly spicy, and suitable even for children. ![Screenshot at 00:06: The process begins with trimming the roots off a bunch of fresh chives on a wooden cutting board.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-00-06.jpg) ![Screenshot at 00:14: Chopped chives are transferred into a blender jar, ready to be processed with water to create a natural green coloring and flavoring agent.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-00-14.jpg) ![Screenshot at 00:27: The strained chive juice is poured through a fine-mesh sieve into a measuring cup to ensure a smooth final product, yielding 170ml of liquid.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-00-27.jpg) ![Screenshot at 00:34: 3g of salt is added to 300g of flour in a blue and white patterned bowl; the salt is added to enhance the gluten elasticity of the dough.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-00-34.jpg) ![Screenshot at 01:50: The green noodle strips, shaped and separated, are brushed thoroughly with cooking oil on a black tray to prevent them from sticking together during the resting period.](https://ss.rapidrecap.app/screens/1j_3osCwiKI/00-01-50.jpg)