2. Drain the spinach and put it into cold water to cool
3. Take out the spinach (no need to squeeze the water), cut off the root, cut it into small pieces, and put it into a blender to make spinach puree.
4. Add the spinach puree to the flour in a bowl and knead to a slightly harder dough for 30 minutes.
5. Roll out the dough into an even sheet, dust with flour to prevent it from sticking, fold it up, and cut it into thick and thin noodles with a sharp knife.
6. In a dry pan over low heat, dry and crisp the shrimp skins, put them in a small bowl, pour in some soy sauce and sesame oil, and mix well.
7. Beat the egg, and when the pan is hot, pour in the egg mixture, spread into a sheet of egg skin, remove and cut into julienne strips. In addition, cut the cucumber into thin julienne strips.
8. Boil water in a pot, add salt, add the noodles, cook them, then put them into cold water to cool, pull them out and mix them with green onion oil.
9. Add the cucumber, egg and shrimp to the noodles with the green onion oil.
9.