1. 50 grams of shredded kelp, 50 grams of yuba, 2 tablespoons of vegetable oil, appropriate amount of refined salt, appropriate amount of chicken essence, 2 tablespoons of light soy sauce, 3 dried chili peppers, appropriate amount of garlic, 1 tablespoon of sesame oil, and 1 tablespoon of vinegar.

2. Method: Break the purchased yuba into 5 cm long segments, add hot water and soak for 6 hours in advance.

3. Cut the purchased kelp shreds into sections, add water to the pot and boil the cut kelp.

4. Chop the garlic and cut the pepper into shreds. Heat oil in the pot and add the pepper segments, light soy sauce, salt and chicken essence. Take it out and let it cool.

5. Place shredded kelp and yuba on a plate, pour the prepared juice, then add vinegar, pepper and minced garlic.

6. Mix the seasoned cold vegetables and put them in the refrigerator for 20 minutes to fully absorb the flavor.