The authentic way to make mung bean cold noodles is as follows:

Materials preparation: 1 cup of mung bean starch, 4-6 cups of water, 1 bunch of green onion, 6 cloves of garlic, 5 millet chili peppers, 3 tablespoons of vinegar, 1 tablespoon of soya sauce, 2 grams of salt, and an appropriate amount of sesame sauce.

1, mung bean starch and 1 cup of cold water into a large bowl, gently stir, mix well and set aside.

2. 5 cups water in a saucepan, cook over high heat until nearly simmering; reduce heat to low, re-stir the starch paste and pour into a pot of boiling water, stirring constantly while pouring; reduce heat to medium and keep stirring until the starch paste is completely transparent, then remove from the heat; to save time, you can boil the water first.

3. Prepare a clean glass tupperware in advance, pour the starch paste into the box, shake it up to make the surface smooth, let it cool to warm, cover it, and refrigerate it for 1 hour or more until it completely solidifies.

4, adjust the sesame paste this step can be operated according to personal preference, sesame paste comes with a little sesame oil, mixed well with a spoon and poured into the appropriate amount of soy sauce, cold water, vinegar, salt mixed into sesame paste; at first poured into a small amount of soy sauce mix, wait until the soy sauce and sesame paste is fully integrated and then poured the next soy sauce or cooled water, vinegar, a couple of times to complete; if all at once to join the sesame paste is prone to the formation of lumps.

5, garlic tapped chopped, shallots minced, millet chili cut small circles.

6, refrigerated solidified mung bean cooler easy to take off the mold. Use a knife to cut large pieces, and then cut into your favorite strips or pieces; cut a few times will stick to the knife, the knife can be dipped in some cold water and then cut.

7, cold noodles and sesame paste, scallions, garlic, millet chili into the basin, mix well and plate, the surface of the chili oil can be drizzled to taste.