Main material flour 100g

Auxiliary material corn starch100g

1 cucumber

1 carrot

condiment

Salt 1 teaspoon

Vinegar 1 spoon

A few drops of sesame oil

Mashed garlic 1 spoon

Chili oil 1 spoon

Pepper oil 1 teaspoon

Sesame paste 1 spoon

Method of making dough

1. Put the flour and starch in a small pot.

2. Pour clear water into the batter and stir it into a thin paste, press it with a spoon while stirring, let it stand for 10 minute to make the flour completely absorb water before stirring, and filter it when the batter is basically free of pimples (the filtered dough is smoother).

3. Take two plates, spread a thin layer of oil on the plates, pour 2 spoonfuls of batter into the plates, and turn the plates so that they are evenly covered with a layer of paste.

4. Boil the water in advance, put it on the plate, cover it and steam for 2 minutes. When the batter in one plate solidifies and expands, it can be taken out, and then it is put into another plate, covered with a lid and steamed (the two plates are steamed alternately, saving time and gas).

Take the vegetables out of the pot, cool them in cold water, and then lift the lid.

6. Put the dough on a chopping board or plate, brush a layer of oil on it with a brush, and then put down a piece of dough so that it won't stick together.

7. After all the dough is made, cut it into wide strips.

8. Put the cut dough into a pot, then add shredded cucumber, shredded carrot, Chili oil, garlic paste (stirred with 2 teaspoons of water), salt, vinegar, sesame oil, pepper oil and sesame paste (stirred with warm water to make a thin paste) and mix well.