1. Mix wheat flour and mung bean flour in a ratio of 1:1, live into a three-gloss dough, cover with plastic wrap and leave for 40 minutes, and then press the topping machine into mung bean noodles.
2. Soak the shiitake mushrooms and fungus first, and blanch them with the eryngii mushrooms and oyster mushrooms
3. Wash cucumbers, celery, green onions, bamboo shoots and set aside
4. In addition to cucumber, diced side dishes
5. Cucumber and bamboo leaves, cut into shreds
6. Heat the pan with cold oil, saute the chopped green onions
7. Stir-fry oyster mushrooms, shiitake mushrooms, eryngii mushrooms, and fungus first
8. Add celery and stir fry, add a little salt and hot sauce to taste
9. Serve the fried shiitake mushroom sauce and set aside
10. Cook the mung bean noodles and remove them, add shiitake mushroom sauce, cucumber shreds, and bamboo shoots.
