1. Soak the white fungus, fungus, and yuba in advance, and wash the tomatoes, cucumbers, and lettuce for later use.
2. Bring the water in the pot to a boil, add the white fungus and fungus to blanch, add the yuba, remove after the water is boiled, and set aside in cold water.
3. Cut small tomatoes into cubes, peel and slice cucumbers (or pat twice with a knife to cut into cubes), and put them in a container.
4. Tear the lettuce into small pieces by hand and put it into the container.
5. Adjust the juice, cut the shallots into sections, chop the garlic and millet pepper into a small bowl, add salt, cold vinegar, pepper oil, light soy sauce, sugar, and a little sesame oil, (add appropriate amount of chili oil according to your taste), and stir well.
6. Put the blanched ears and yuba in the container.
7. Pour in the juice and mix well.
Tips:1. The yuba blanching time should not be too long. You can put the yuba before the white fungus and fungus are out of the pot. After the water is boiled, turn off the heat and remove the cold water.
2. You can add fried peanuts, sugar and chili oil can be selected according to your own taste when making the juice.
