1. First, clean the noodle dishes, remove the weeds inside, as well as the old yellow leaves and roots, leaving only the fresh and tender parts, so that the taste is very fresh and tender, and there is a feeling of melting in the mouth.

2. Wash the noodles several times to remove dust, and then control the moisture.

3. Put the noodles in the pot, add two teaspoons of oil and mix well, which will help to keep water during steaming. Then sieve the flour and stir the wild vegetables so that a layer of flour is evenly attached to the leaves, and don't add too much flour.

4, add water to the steamer to boil, spread the cage cloth on the grate, put the mixed noodles on the cage cloth, cover and steam for a few minutes.

5. Because the noodle dish is fresh and tender, it will be cooked in two or three minutes after steaming, and the right color is green. If steamed, the color will become darker and less bright.

6. Steamed noodles with garlic paste is the real standard. Mash garlic into paste, add soy sauce, vinegar and salt to sesame paste, add a little cold white rice to make it thin, add a little white sugar (when adding a little white sugar to cold dishes or pickled foods, the taste will be richer), then add garlic paste, mix well, and add Chili oil according to your own preferences.