
Health benefits
Enoki mushrooms: low protein
Carrots: heat-clearing and detoxifying
White sugar: low protein
Ingredients
Dried tofu ( One piece ) | Enoki mushroom ( 200g ) |
Carrot ( Half ) | Salt ( 3g ) |
Garlic ( Two cloves ) | Cilantro ( one ) |
Chicken Essence ( 3g ) | Sesame oil ( a small spoon ) |
Light soy sauce ( 10g ) | Aged vinegar ( 10g ) |
White sugar ( 5 grams ) | Sesame paste ( Two small spoons ) |
How to mix enoki mushrooms with dried tofu and shredded carrots

1.Wash the coriander, cut into sections with a knife and set aside
2.Tear the enoki mushrooms into small florets and clean them

3. Boil water in a pot and add enoki mushrooms

4. Blanch One minute

5. Take out the blanched enoki mushrooms, cool them and drain them.Set aside for later use

6. Place a piece of dried tofu on the cutting board

7.Cut into shreds with a knife

8. Boil water in a pot and add shredded dried tofu

9. Blanch for one minute

10. Take out the blanched dried tofu shreds and let cool,

11.Shred the carrots and set aside

12.Put the appropriate amount of sesame paste into a bowl The water is boiled

13.Add a small spoonful of sesame oil

14.A small spoonful of chicken essence

15.Two small spoons of mature vinegar and two small spoons of light soy sauce
16.A small spoonful of sugar

17.Add minced garlic

18.Stir evenly

19.Put enoki mushrooms, shredded carrots and shredded dried tofu into the basin

20.Pour in the prepared juice
21. Stir evenly
Tips
Blanch the dried tofu over low heat for one minute and let it cool down.It is not easy to blanch the enoki mushrooms for too long, which will affect the crisp and refreshing taste.Take it out and cook it immediately.When cool, add sugar to make it fresh.If you like spicy food, you can add a small spoonful of chili oil.
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