1. 200 grams of fresh mung bean noodles, soak in cold water, 1 cucumber, 2 dried tofu, half a sweet pepper, and a few cloves of garlic.
2. Dried tofu slices.
3. Wash the cucumbers and smash them.
4. Wash the garlic, pat, flatten and chop.
5. Shred the bell pepper.
6. Put all the ingredients together.
7. Put sugar, vinegar, salt, sesame oil.
8. Stir it well, it will be especially refreshing if you put it in the refrigerator for half an hour in summer.
9. Mung bean flour skin mixed with cucumber.
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