Cucumber (mung bean sprouts) 1, oil chili pepper 150g, pepper powder 1 tablespoon soy sauce, 3 tablespoons rice vinegar, 3 garlic, 3 tablespoons oil, 3 tablespoons sesame paste, water, 1/4 tablespoons salt and pepper oil? .

Practice? ：

1, stir the batter until there are no particles. The batter can be straight when dripping, not too thick or too thin. Let's stand for half an hour. Mix sesame paste, soy sauce, rice vinegar, salt, garlic, pepper, oil pepper seeds, pepper oil and boiled water to obtain juice. Cold boiled water should be added slowly in three times.

2. Brush the board with oil (anti-sticking). For an 8-inch plate, half a spoon of this size is enough. Boil the boiler water and steam for 3 to 4 minutes. There are many bubbles in the cold rice noodles. ? If it is not easy to lift by hand, you can lift a mouth gently with a shovel.

3. Cold noodles Brush another plate with oil. Brush oil between each layer of cold noodles to prevent adhesion and easy to uncover. ? When the cold noodles are cold, cut the two pieces together into wide strips. Add shredded cucumber (or mung bean sprouts, blanched in boiling water and cooled) and mixed juice.

The flour is wheat starch.