1, take the dry noodle root, soak in water, soak for an hour standby, with something to press on it, you can encourage the noodle root to quickly and completely absorb the water. Note: Use cold water to soak, which makes the soaked noodle root more powerful.

2. After soaking for an hour, the noodle root will become very elastic. Face root, hollow and resistant to cooking, the flavor is from the hollow of the face root penetration into the flavor, delicate as jade, smooth around the tongue, the flavor is unique.

3, will have been soaked for an hour of noodle root water control, to be used.

4, with the scrubber will be cucumber rubbed into fine silk, the garlic into garlic, pour in the water, made of garlic water to be used, the sesame sauce into the appropriate amount of water to dilute, stir evenly, to be used. Sesame paste selection texture smooth, fine workmanship, mellow flavor, golden color, the effect will be better.

5, put the noodle root into the basin, pour in the diluted garlic water, sesame paste, chili oil, vinegar, soy sauce, salt, sesame oil, chicken essence, and stir evenly, and then pour in the cucumber, mix well.

6, sesame sauce noodle root, can be used as a snack to relieve cravings, but also as a staple food to eat, rich sauce, taste very good.