1. Soak the vermicelli in warm water in advance, then cut the carrot and cucumber into thin strips, and cut the coriander into sections
2. The soft soaked vermicelli is boiled thoroughly in boiling water, and it becomes transparent when lifted up, without a hard core
3. When cooking the vermicelli, make a sauce. Add minced garlic, chopped shallots, spicy millet, white sesame seeds, rice vinegar, light soy sauce, sesame oil, clam powder, salt, sesame paste, and chili oil to the bowl and stir well.
4. Remove the cooked vermicelli with cold water, control the moisture and add all the side dishes
5. Pour the mixed juice into the basin and stir evenly. If you think the sauce is dry, you can add an appropriate amount of water and stir together
6. Finally, put the mixed wide flour on a plate. The wide noodles are strong and smooth, and the sesame sauce is fragrant. It can be used as a cold dish or a staple food.
