1. Wash the enoki mushrooms, boil them in water, let cool, and squeeze the water to dry
2. Wash the tofu skin and cook for three minutes in salted boiling water. Remove and cut into shreds. Add chili oil, salt and sugar in advance to taste
3. Pour the juice into the container, add the chili oil, and keep it in the refrigerator for later use
4. Wash the spinach, blanch it and cut into sections, cut the cucumber into thin strips, cut the carrot into thin strips, and put the cold skin in a bowl and pour the juice.
Tips:Laozhi has original flavor and spicy flavor. The original flavor of this dish is so added a small amount of chili oil. If you choose spicy Laozhi, you don't need to add chili oil. It tastes better if you put the juice in the refrigerator in advance; the tofu skin is not easy to taste, so it should be marinated in advance.
