1. Blanch the enoki mushrooms and cool them to dry for later use
2. Shred the tofu skin, shred the carrot, set aside
3. Shred cucumber, shred green pepper and set aside
4. Cut the coriander into sections, shred the green onion and set aside
5. Put all the prepared ingredients in a basin, add salt, chicken essence, balsamic vinegar, sugar, scallion oil and sesame oil and mix well
6. Installed
Tips:After the enoki mushrooms are blanched, they must be cooled and dried to be crisp and delicious.
