Ingredients: sesame paste 3 spoons, 1 spoon of dark soy sauce, 1 spoon of soy sauce, 3 spoons of sesame oil, 4 grams of sugar, 3 spoons of chili oil, 6 grams of salt, pepper/pepper/thirteen spices/nande seasoning moderate amount, pickled soybean curd/daikon radish strips/green onions/cilantro moderate amount

1, mix the various seasonings and slowly stir, you will find the sesame paste and other sauces slowly by the magical process of the rough and delicate, and ultimately, sauce thickened appropriate, continuous, Chinese chocolate sauce.

2, the material sauce are seasoned, cook before, first raw mung bean sprouts boil a little water, water under the mung bean sprouts, pot turn over a little on the fish out, to eat the crunchy strength of the bean sprouts.

3, the pot and then boil the following, this time is more thin noodles, water under the boiling, a roll that is out! If you are using thicker noodles, you can cook a few more rolls, remember not to overcooked, clip off the noodles inside a white hard core, clip off the fire a little bit, fish out the noodles.

4, code on the bean sprouts, green onions, cilantro, pickled bean curd, squash, radish strips.