步驟 1
用滾水川燙紅蘿卜和絲瓜1-2分鐘，滴幹；接著放入新竹米粉，煮至軟後盛出，加入數滴麻油撈均。
Blanch carrot and loofah in boiling water for 1–2 minutes. Dish out and put aside. Blanch Xin Zhu Vermicelli with the remaining hot water until soft. Dish out and add a few drops of sesame oil, toss to mix in a bowl.
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