1. Prepared ingredients.
2. The yuba soaks and the vermicelli soaks softly.
3. The eggs are cooked and shelled.
4. Bring water to a boil, add a little salt, and blanch the yuba, vermicelli, and enoki mushrooms for ten seconds.
5. Add a little sesame oil to the blanched yuba, enoki mushrooms, and vermicelli, mix well, and let cool.
6. Shred purple cabbage, slice eggs, and red sausage.
7. Then add all the ingredients together and mix it with your favorite sauce, I used the hot and sour flavor,
Tips:1. Ingredients that need to be blanched should be blanched separately, and the blanching time should not be long.
2. The cooked cold dish tastes better after putting it in the refrigerator.
