1. A moderate amount of mung bean sprouts.
2. It doesn't take a long time to boil the water, otherwise the crispy taste will be lost.
3. Take cold water for later use.
4. The carrot shreds will suffice for water. Let cool in cold water.
5. Scrape the cucumber.
6. Put the three samples of controlled water in the container.
7. Cut the gluten into cubes and chop the millet pepper.
8. Appropriate amount of salt, light soy sauce, sesame oil, sesame paste, pepper powder.
9. Mix well.
10. Put it on the side of Liangpi.
11. Roll up.
12. Fold up on both sides.
13. Cut open and wrap the tail with plastic wrap (to prevent the sauce from leaking from the tail) or eat directly without picking it up.
14. Finished product.
15. Finished product.
Tips:1. Season the aged vinegar and light soy sauce appropriately, don't put too much.
2. Cucumbers, mung bean sprouts and carrots can be used to control the water to prevent excessive water.
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