How to make cold yuba and white fungus

Ingredients: 1 handful of yuba, 1/3 white fungus, 1 cucumber, 1 red pepper, appropriate amount of garlic, 3 tablespoons of chili oil, soy sauce 2 spoons,

1 spoon of mature vinegar, 1 spoon of sesame oil, and appropriate amount of salt.

Steps:

Soak the yuba in warm water one hour in advance;

Soak the white fungus in warm water half an hour in advance;

Clean the soaked yuba, remove the roots of white fungus, clean it and set aside;

After boiling the water in the pot, add the white fungus and yuba and wait until it boils again and take it out;

Put it out and run it under cold water for a while, then immediately remove it to control the water and set aside;

At this time, cut the cucumber, red pepper and garlic as shown and set aside;

Put the minced garlic into a bowl At the same time, add an appropriate amount of salt, 3 tablespoons of chili oil, 2 tablespoons of soy sauce, 1 tablespoon of mature vinegar, 1 tablespoon of sesame oil, and stir evenly;

Put the water-controlled yuba, white fungus, cucumber, and red pepper into a larger container. Pour the juice from the bowl in Figure 7 into the bowl, stir evenly, and serve on a plate;

The cold bean curd and white fungus is ready.

Tips

The main reason for choosing non-spicy red peppers is to match the color.