Main ingredients:

One bowl of flour for 3 servings.

Supplements:

2 tablespoons of salt, spinach, 1 tomato, one head of garlic, 200 grams of cucumber, 200 grams of mung bean sprouts, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tsp of chicken juice.

Practice:

1, flour with a small amount of water and stir, stirring in three times into the paste as shown in the picture, the whole bottom of the plate brush with oil, a spoonful of batter poured into the steaming plate, into the pot to steam.

2, steam about a minute, depending on the size of the whole plate and the amount of batter, steamed as shown in the picture there will be bubbles.

3, after steaming, take out the cool water to cool down, the pot into another steamer plate with a batter with a lid to steam, steam the cool skin temperature down, take out and put into the plate, the whole plate to re-brush the oil Sheng batter, will be steaming the cool skin out of the cooler into the steamer plate with a batter to continue to steam, repeat this operation until the batter is all finished steaming.

4, steamed skin placed for use.

5. Cut the tomatoes into small cubes, add a little oil to the pan, and fry the tomatoes into a sauce for later use.

6, cucumber julienne, bean sprouts and spinach blanch to be used.

7, the beginning of the sauce, garlic minced, parsley cut into pieces, add 2 spoons of salt, 1 spoon sugar, 1 small spoon chicken juice, 2 spoons of vinegar, mix well.

8, cut the noodles into strips.

9, the crust in the disk put the appropriate amount of cucumber, spinach, mung bean sprouts pouring juice and stir to start enjoying.