1. Prepare the required main ingredients.
2. Put a little salt in the flour and stir well with water.
3. Knead it into a smooth dough, wrap it in plastic wrap, and let it rest for more than half an hour.
4. Wash white jade mushrooms and asparagus and blanch them in water.
5. Beat the duck eggs, add a little salt and mix thoroughly, put a little cooking oil in the pot, and spread the duck eggs into egg skins.
6. Chop the egg skin thinly and set aside.
7. Put a little cooking oil in the pot, add edamame and stir fry.
8. See that the edamame skin is a little wrinkled, add salt and appropriate amount of water.
9. Roll out the dough after half an hour. The thinner the roll, the better.
10. Sprinkle a little flour on the rolled dough, then fold it in half, and continue to sprinkle a little flour. Fold in half again.
11. Put it on the cutting board and cut into long strips.
12. After all the noodles are cut, the noodles are scattered with a light shake.
13. After boiling, add white mushroom and asparagus after simmering for 2-3 minutes.
14. After the noodles are put in, continue to cook for 3-4 minutes. Put the noodles in a bowl and put shredded egg skin on top.
Tips:Put a small amount of salt in the flour to make the noodles more chewy. When the dough is rolled out, more flour must be sprinkled so that there is no sticking between the dough.
