1. Soak the black fungus in warm water for 3 to 4 hours in advance, then blanch it for 2 minutes and remove it with cold boiled water.
2. Soak the yuba in warm water for one hour.
3. After soaking the yuba soft, cut into sections, steam for a few minutes in a steamer, and the hard stems inside will be soft. Use cold boiled water to cool and squeeze dry water.
4. Tear the fungus into small pieces, dice carrots, dice coriander, millet pepper, and mince chives.
5. Adjust the sauce; 2 spoons of oyster sauce, 1 spoon of light soy sauce, 2 spoons of seafood soy sauce, 1 spoon of sugar, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, 3 spoons of chili oil, a little salt, a little cooked sesame, a little diced millet pepper, Stir well with a spoon. With this ratio of juice, it tastes good as cold dishes.
6. Marinate the diced carrots with the sauce for a few minutes.
7. Put all the ingredients on the plate, pour the sauce and mix well, sprinkle with coriander and diced chives.
The correct method of soaking fungus:
Soak the hair with cold water (warm water is available in winter). After 3 to 4 hours of soaking, water slowly penetrates into the fungus, and the fungus returns to a translucent shape. The fungus soaked in this way not only increases in quantity, but also has good quality. According to experts, cold water can make the black fungus soak up to 3.5-4.5 times the original volume; if you use warm water, it can only soak up to 2.5-3.5 times. This method is also suitable for the foaming of white fungus.