2. Cut carrots into pieces, add water in a cooking machine, squeeze into juice, sieve to remove residues, and leave 500g carrot juice;
3. 250 grams of flour, 20 grams of sweet potato starch and 4 grams of salt, mix well. Slowly pour half the carrot juice into the flour, while stirring in one direction with chopsticks until the batter is even and smooth. Tip: Be patient in the process of mixing. Never add all carrot juice at once, otherwise it will be difficult to mix evenly.
4. Pour all the remaining carrot juice into the batter and continue to stir evenly in one direction. Tip: You can use water or other vegetable juices, and pay attention to ensuring that the proportion of various raw materials remains unchanged. Scoop up the prepared batter with a spoon and slowly pour it down, which can be continuously connected into a line, that is, it is prepared;
5. Brush a layer of oil evenly on the surface of the dish, scoop a spoonful of batter, spread the whole dish evenly, put it in a steamer and steam for about 5 minutes. Tip: Steaming cold noodles should use medium fire, and small fire will crack the cold noodles. The steaming time will change with the thickness of dough, and the whole body will be transparent and steamed;
6. Take out the cold noodles and brush a layer of cooking oil with a brush. Repeat each piece in this way to prevent adhesion. Fold the cool cold rice noodles, cut them into strips and put them in a bowl.
7. Blanch the mung bean sprouts, let them cool, put them in cold rice noodles, clean the cucumbers and put them in cold rice noodles;
8. Mix sesame sauce, soy sauce, vinegar, sugar and sesame oil into a mixed juice, and add it to the cold noodles and mix well.