面粉里加一把韭菜，不包饺子，不烙饼，出锅比吃肉还香，解馋！

Quick Overview

The video demonstrates how to make flavorful, chewy, green chive noodles (using chive juice for color) served cold with a spicy, savory garlic and chili oil dressing, resulting in a dish described as satisfying and appetizing.

Key Points: The process begins by preparing chive juice: washing fresh chives, trimming the roots, cutting them into segments, adding 300ml of water, and blending using the juice function to create the green liquid. The chive juice is strained to ensure a finer texture (170ml is needed), then mixed with 300g of flour and 3g of salt to form a dough that is kneaded until smooth after resting for 10 minutes. The smooth green dough is rolled into an oval shape about 1cm thick, then cut into strips, oiled to prevent sticking, and rested again for 1-2 hours (or overnight in the fridge). A savory sauce is prepared by mincing garlic and scallions, adding chili flakes, pouring hot oil over them to create an aroma, and then adding soy sauce, chicken essence, and salt. The noodles are boiled for 3-4 minutes until slightly translucent, then blanched with bean sprouts and bok choy (or small greens) for one minute. Finally, the cooked, drained noodles and blanched vegetables are combined with the prepared sauce, mixed well, and served as a refreshing, slightly spicy, and appetizing cold dish.

Context: This cooking tutorial, presented by '小颖美食' (Xiao Ying Meishi), details the steps for making homemade, naturally colored green noodles using chive juice instead of traditional flour-and-water dough, served cold with a pungent, spicy garlic sauce and blanched greens.

Detailed Analysis

The video guides the viewer through making homemade, green-colored noodles using chive juice, followed by preparing a vibrant, spicy dipping sauce and assembling the final cold noodle dish. The process starts by extracting chive juice: cleaning a bunch of chives, trimming the roots, cutting them, adding 300ml of water, and blending on the juice setting. The resulting mixture is strained to yield 170ml of liquid. This green juice is then combined with 300g of flour and 3g of salt to improve dough elasticity, mixed into a shaggy mass, and kneaded into a smooth dough after resting for 10 minutes. The dough is then rolled into an oval shape about 1 cm thick, cut into strips, and brushed with cooking oil to prevent sticking before being allowed to rest for 1 to 2 hours (or overnight in the refrigerator). Separately, a sauce is made by mincing garlic and scallions, placing them in a bowl, topping them with chili flakes, and pouring sizzling hot oil over the mixture to release the aroma. Two spoons of soy sauce, one small spoon of chicken essence, and a small spoon of salt are added to the sauce mixture. Separately, bean sprouts and bok choy are blanched in boiling water for one minute. The rested green dough strips are boiled for 3-4 minutes until slightly translucent, then removed and placed in a bowl with the blanched vegetables. The prepared spicy sauce is poured over the noodles and vegetables, mixed thoroughly, creating a dish that is described as aromatic, slightly spicy, appetizing, and suitable even for children due to its balanced sour and spicy flavor.