[菜肴介绍] 

因油面含有少量的碱，汆烫时加入少许白醋，可降低碱味。

Because oil noodles contain low levels of alkali,add a little white vinegar to boiling water when blanching to reduce their alkali flavor.
 
[制作原料]

粗油面300克(300g thick oil noodles) 小黄瓜1条(1 Chinese cucumber) 白醋少许(white vinegar as needed) 辅料：芝麻酱4大匙(4T sesame paste) 冷开水4大匙(4T cold cooked water) 醋3大匙(3T vinegar) 糖1茶匙(1t sugar) 色拉油1大匙(1T cooking oil) 蒜泥1/2茶匙(1/2t mashed garlic) 姜汁1/4茶匙(1/4t ginger juice) 花生粉1大匙(1T ground peanut) 酱油1/2茶匙(1/2t soy sauce) 味精1/2茶匙(1/2t MSG) 
 
[制作方法]

 1.小黄瓜洗净，切丝备用。

2.油面放入加有少许白醋的沸水中汆烫一下，捞出后加少许色拉油拌匀、摊开，用电风扇吹凉备用。

3.将芝麻酱先用冷开水拌开，再加入其余调味料一起拌匀成酱料。

4.食用时，将凉面盛入盘中，放上小黄瓜丝，再淋上酱料，拌匀即可。

1.Rinse Chinese cucumbers well and shred.

2.Blanch oil noodles in boiling water with a little vinegar added for a minute and remove.Mix well with a little cooking oil,then spread out evenly and let sit under a fan until completely cooled.

3.Add cold cooked water to sesame paste and stir until evenly mixed,then add the remaining seasonings.Mix well to make sauce.

4.Remove cold noodles to serving plate topped with shredded cucumber.Drizzle sauce on top.Mix well and serve.