1. Mix high-gluten flour, sweet potato flour and salt evenly;
2. Add 300g of water and stir clockwise, and stir until the rice paste is completely smooth and without particles;
3. Add the remaining water and continue to stir clockwise, this is the batter;
4. Spoon a spoonful of batter onto the pizza plate, and shake it evenly to cover the plate;
5. Put it in a steamer with boiling water and steam for about 5 minutes;
6. Pour the steamed noodles on the oiled grate, apply a layer of oil between each layer of the noodles, repeat steps 4-6 until all the noodles are steamed;
7. Cut the dried noodles into thin strips and put them in a bowl, press the garlic seeds into minced garlic, blanch the mung bean sprouts and let cool, peel and shred the cucumbers, and put them all on the cold skin;
8. Put an appropriate amount of light soy sauce and vinegar;
9. Add appropriate amount of Totole fresh chicken juice and red oil, mix well;
Tips:Different flours have different water absorption properties, so do not add the last 100g of water all at once, increase or decrease appropriately according to the consistency of the batter.
