1. Soak the fungus for later use.
2. Wash enoki mushrooms and remove the roots, shred cucumbers and onions, and wash cherry tomatoes.
3. Cut the tofu skin.
4. Blanch the tofu skin and set aside.
5. The enoki mushrooms are blanched and set aside.
6. Blanch the fungus for later use.
7. Put the sugar in the container, add the vinegar and soy sauce and stir until the sugar melts.
8. Add garlic, millet pepper and sesame oil.
9. Add chili oil and ice water, stir evenly to make the juice.
10. Put all the ingredients in.
11. Add cherry tomatoes and coriander and mix well.
Tips:1. The acidity of the juice can be adjusted according to personal taste.
2. Blanch the enoki mushrooms for 30 seconds.
