Dried Tofu Mixed with Enoki Mushrooms

Dried Tofu Mixed with Enoki Mushrooms

1. Cut off the roots of enoki mushrooms.

2. Put salt and water in a small basin, and soak the enoki mushrooms in light salt water for 20 minutes.

3. Cut the dried tofu into 3 or 4 mm wide strips.

4. Scallion leaves and chopped green onions.

5. Cut 2 cloves of garlic into garlic cloves.

6. Put water in the pot to boil.

7. Add dried tofu shreds after the water is boiled and blanch for 1 minute.

8. Dried tofu is placed in a large bowl with controlled water. You can use chopsticks to loosen it slightly to avoid sticking.

9. Blanch the enoki mushrooms in hot water for 3 minutes.

10. The enoki mushrooms are kept in water and placed in a large bowl containing dried tofu.

11. Stir the enoki mushrooms and dried tofu.

12. Add the right amount of salt.

13. Add the right amount of sugar.

14. Add appropriate amount of soy sauce.

15. Add appropriate amount of sesame oil, pick and mix evenly.

16. Place minced garlic and chopped green onion on top of the mixed enoki mushrooms.

17. Sprinkle some sesame seeds.

18. Heat the pot and add 3 or 4 tablespoons of peanut oil. Add a dozen peppercorns and fry them until fragrant. The scent of pepper comes out of the pot, and when the color of the pepper becomes darker, turn off the heat, pick out the pepper and throw it away.

19. While it's hot, pour the hot oil on the chopped green onion and garlic.

20. Stir well and serve.

Tips:

1. If it is eaten in summer, enoki mushrooms and dried tofu will taste better with cold water. The weather in March is still a bit cold, and it is better to eat warm and warm.



2. When frying the peppercorns, be careful not to fry the peppercorns.