Ingredients: 50g mung bean powder, 30g starch, 500ml water, 5 garlic cloves, 1 spoon chili oil, 3 g salt, 1 spoon soy sauce, 2 spoons vinegar, 1 spoon sugar, 1 g MSG, 1 spoon sesame paste , 5 roots of coriander, 1 tablespoon of oil.

Method:

1. Put 50g of mung bean noodles in a bowl and stir well with cold water.

2. Put the starch in another bowl and stir well with cold water.

3. Boil water on the gas, stir the two powders into 500ml of water, and pour the rest into the pot.

4. After the water boils, pour in the mung bean powder solution and stir continuously.

5. At this time, prepare an iron plate and brush it with oil.

6. Stir until the mung bean paste bubbles and turns dark green. This process takes about 3 minutes.

7. Pour in the water starch and continue stirring.

8. Stir for another 3 minutes. At this time, the bottom of the pot is already a little mushy, so you can turn off the heat.

9. Pour it into an iron plate while it is hot, let it cool and then put it in the refrigerator.

10. This is how it looked the next day. I feel that the strength is much better than the one that is full of starch.

11. Take it out and slice it.

12. Put all the pieces into the basin.

13. Add minced coriander, minced garlic, and peppercorns. Make a pot, heat a spoonful of oil and pour it on the garlic and peppercorns.

14. Add salt, sugar and MSG.

15. Add sesame paste, vinegar and soy sauce, mix well and serve.