1. Ingredients: 200 grams of mung bean powder, 50 grams of potato powder, and 500 ml of purified water.

2. Put mung bean flour and potato flour in a basin.

3. Add purified water and stir evenly to make a slurry.

4. Take a steaming tray and brush a layer of peanut oil on the bottom of the steaming tray.

5. Put the pot on the fire, add half a pot of water, bring the water to a boil over high heat, pour a spoonful of the flour slurry into the steaming plate, put it in the pot with boiling water, heat it evenly, and cover the pot. , steam until it bubbles.

6. Put the vermicelli into cold water and let it cool down, then put it on the chopping board, so that the mung bean vermicelli is ready.

7. Then cut into 2 cm wide strips, add shredded carrots, minced coriander, shredded peppers, minced garlic, salt, oyster sauce, sesame oil and balsamic vinegar, stir evenly and serve on a plate.