Classic white sauce: butter 15g ordinary flour, 3 tablespoons milk 150ml light cream, 20 ml vegetables or chicken soup 1 block.

Exercise:

1 Heat a small pot with low heat, add butter, and add flour after the butter melts. Always stirring with a shovel, always a small fire.

2 (The most important step) Slowly add 1/3 milk and keep stirring the dough. When the pot feels a little dry, add a little milk, and you will find that when the dough gets bigger and bigger, add the remaining milk and vegetables or chicken soup pieces and stir well.

If the sauce is too thin and the taste is not strong enough, it can be increased or decreased according to the number of noodles. I usually do it for four people.

I feel that the sauce is a little thinner than the sesame paste we drink. Just add cream and salt. Whether it is salty or not depends on your own preferences, so salt has no definite weight.