Celery150g, dried yuba 30g, dried tremella 1/2.

Seasoning:

2 teaspoons of oil, 20 peppers, 2 teaspoons of salt1/,a little sugar, and 2 teaspoons of sesame oil1/.

Practice:

1, dry yuba is soaked in warm water for more than 4 hours until soft, and cut into small pieces 1 cm long. After the tremella is soaked in water, it is washed, pedicled and torn into small flowers. Wash celery and cut it into small pieces 1 cm long (celery and yuba can be cut longer, about 3 cm).

2. Boil enough water in the pot, add yuba and tremella, blanch for two minutes, then pour celery, blanch for another half minute, remove all the water and let it cool, and drain for later use.

3. Pour the oil into the frying spoon, heat it on the fire until it smokes slightly, leave the fire, and cool it to about 50% heat (take a prickly ash and put it into the oil, which can arouse dense small oil flowers, and the oil temperature is appropriate when the color of the prickly ash darkens, but it will not zoom). Sprinkle the prickly ash into the oil, and let it stand and let it cool to become prickly ash oil.

4. Pour the drained celery, yuba and tremella into a bowl, add pepper oil, salt, a little sugar and sesame oil and mix well.