Ingredients: Liangpi 50g spinach 30g carrot 20g cucumber 30g enoki mushroom 50g seasoning; salt 6g soy sauce 20ml dark soy sauce 5ml oyster sauce 8ml coriander 20g longevity deep mountain wild honey 25ml white vinegar 15ml chili oil 15ml cold dish method 1. Wash the enoki mushrooms,

Boil in water, let cool and squeeze out the water.

2. Wash the dry tofu, boil it in salted boiling water for three minutes, remove and cut into shreds, add chili oil and salt, and add sugar to taste in advance.

3. Put all the seasonings into a container, add 400ml cold boiled water, and keep in the refrigerator for later use.

4. Wash the spinach, blanch and cut into sections, cut the cucumber into shreds, and cut the carrot into thin strips. Place them all in a bowl and pour in the sauce.