1. Cut off the roots of enoki mushroom, wash and tear.
2. Wash the tofu shreds, wash the carrots and cut into fine shreds.
3. Add water to the pot, bring to a boil, add enoki mushrooms and cook, then add shredded tofu and carrots to blanch for about 10 seconds.
4. Take out the hot three shreds, cool boiled water, and drain the water.
5. Wash the coriander and cut into small pieces, chop the garlic into minced pieces, put it in a large bowl, and put a spoon of white vinegar.
6. 2 tablespoons light soy sauce.
7. 4 tablespoons of cold boiled water.
8. 2 tablespoons of peanut oil.
9. The right amount of pepper powder.
10. Finally add salt to taste and mix well.
11. Add three silks and mix well, or you can add some red oil according to your preference.
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