1. Prepare materials.
2. Shred the dried tofu, peel and shred the carrots, and cut off the roots of the enoki mushrooms.
3. Boil water in a pot, blanch the dried tofu shreds in water, and drain the water.
4. The enoki mushrooms are also blanched in water and drained for later use.
5. Blanch the carrots in water and set aside, and drain the water.
6. Combine enoki mushrooms, shredded carrots, shredded dried tofu, minced garlic, and all seasonings in a bowl and mix well.
7. Mix well and serve immediately.
Tips:1. Be sure to drain the water after blanching the cold salad, otherwise it will affect the taste. 2. The dried tofu shreds must be blanched in water, which can not be saved.
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