1. Put 300 grams of dried noodles in a basin, pour 300 grams of freshly boiled water, and stir with chopsticks into a floc.
2. When it is not hot, knead it into a smooth dough, cover it with a damp cloth and let it sit for about 10 minutes.
3. Wash and peel the cucumber, shred and set aside.
4. Pour the garlic into a puree, put it in a bowl, heat the salad oil, and pour it on the garlic.
5. Add 1 tablespoon of balsamic vinegar, 2 tablespoons of light soy sauce, and stir well.
6. Add a little pepper powder, and the sauce is ready.
7. Sprinkle a thin layer of cornstarch on the countertop, take an appropriate amount of dough, and press flat.
8. Slowly roll the dough into a dough sheet about 3mm thick.
9. Add water to the pot and bring to a boil, put a steamer, spread a damp cotton cloth, put the dough on the cotton cloth, cover the pot, and steam on medium heat for about 2 minutes. The steamed noodles are buckled upside down on the chopping board and allowed to cool. Do not stack the steamed noodles together to prevent sticking together.
10. Cut the dried dough into thin strips.
11. Put the cucumber shreds and noodle cold skin into a bowl, and mix in the mixed sauce.
12. Add appropriate amount of chili oil and stir well.
