Pinch sesame leaves to choose two or three inches long leaves, too short and tender, too long and old, are not good. Hold sesame seeds with your left hand, pinch sesame leaves from top to bottom with your right hand, and put a handful into a fish skin bag. We Dengzhou people all say that sesame leaves are delicious in dry weather. I think because of the drought, there is less water in the leaves, so it tastes pure. People also say that sesame leaves are not delicious in the land where chemical fertilizer is applied, but their taste is bitter.

Sesame leaves are pinched back from the ground and fried in a large iron pot. Just put some water in the pot, boil sesame leaves and turn them over while cooking. When a large pot full of sesame leaves is reduced by about half by this frying, take it out, drain it and let it cool. Then spread it on a flat land. We Dengzhou people say that it is better to spread it on the land instead of cement or plastic paper, because we think that sesame leaves should be stained with earthy smell. The sun is poisonous, and when it is half dry, it should be gently rubbed on the ground to speed up the extrusion of water and maximize the contact with the fishy smell in this soil. Then dry it again until it is dry, then pack it in plastic bags and tie it tightly. If you don't eat tide, this sesame leaf will last for a year and it won't be bad.

Sesame leaves can be eaten without this frying and drying, but they are bitter but not fragrant, and black and thick.

The dried sesame leaves should be boiled with boiling water when eating, and it takes half a day to boil. Rinse it with clean water after it is soaked. After it is completely free of dust, sand and impurities, squeeze out the water by hand, put it in a bowl, add enough salt and sesame oil, and mix well for use.

Besides, bean noodles, mung bean noodles are added to the flour of noodles to seek the mung bean flavor of noodles and the strength of noodles. Noodles with mung bean noodles are resistant to cooking, have a strong taste and have a clear fragrance of mung beans.

Add mung bean noodles to boiling water, cook until half cooked, add sesame leaves mixed with salt and sesame oil, and serve the noodles in bowls after cooking.

But we Dengzhou people often eat sesame leaf paste soup, rather than clear soup sesame leaf. Therefore, after the noodles are cooked, you can also add batter, stir well, and roll the water to serve.

In addition, when we eat sesame and bean noodles, we often add garlic juice or chili pepper to the bowl to accompany the meal, which is more delicious.