1.
Seasoning: 20 grams of sesame paste, 2 spoons of warm water, 1 teaspoon of light soy sauce, a few drops of sesame oil
Mix flour and salt, add water in portions, knead into a smooth dough, cover with a damp cloth, and leave on for 15 minutes
2. Knead the dough again and again, sprinkle dry flour on the chopping board, and roll it into a round cake with a rolling pin
3. Roll out around and repeat this movement back and forth
4. Roll the dough into a large sheet, sprinkle with dry flour, and fold it layer by layer
5. Cut from the beginning
6. Cut into even noodles
7. Sprinkle some dry flour on the cut noodles and shake it with your hands
8. Cook in a pot, and set aside in cold water
9. Ingredients are ready
10. Use 2 spoons of warm water for sesame sauce, 1 teaspoon of light soy sauce, and a few drops of sesame oil to make evenly
11. Mung bean sprouts are blanched in a pot and the cucumber is shredded.
12. Finally, the noodles are served with beef sauce, cucumber shreds, mung bean sprouts, and sesame sauce.
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