To make, sieve the beans in the mud and sand debris after grinding, grinding will be grinding into the hole filled, so that it is slightly crushed, and then put in a container with water to soak. Soaking time depends on the season: 1 day and night in winter, half a day in summer. Pick off the skins of the beans when decanting the water. Soak the rice in water until it is powdered with a twist of the hand without a hard center, decant the water and prepare. Wash the leafy greens, chopped, with soaked beans, rice, mix well, and then add the right amount of water to grind into pulp, and then add starch in the ground pulp to mix well. The best firewood, when the pan is 30% hot, with water to the vegetable oil to brush the pan, and then scoop a spoonful of mung bean paste, spread in the iron pot, until the mung bean noodle skin is eight mature, turn over the side of the baked for a while, put on a bamboo basket, a sheet of overlap spread to dry, and then cut into uniform noodles. When you eat, put the ingredients in a bowl, then put the cut mung bean noodles into a colander, put it into boiling water for a few seconds, and then pull it out and put it into a bowl to eat.

The mung bean noodles are soft and tough, tender and green in color, with the fragrance of beans and vegetable juice, nutritious and inexpensive.