A very convenient cold salad dish in summer.

The method is as follows: Ingredients: 2 pieces of tofu skin, 1 carrot, 200 grams of enoki mushrooms, 1 coriander, 2 spoons of chili oil, 5 grams of salt, 10 grams of chicken essence, 1 spoon of light soy sauce, and half a spoon of vinegar.

1. Fold the tofu skin neatly, cut into shreds and set aside.

2. Cut the carrots into shreds and set aside.

3. Cut the roots of the enoki mushrooms into pieces, break them up and set aside.

4. Boil water in a pot, add tofu skin, enoki mushrooms, and shredded carrots, boil again, and remove from the pot.

Drain.

5. Put it in a basin, sprinkle with salt, chicken essence, chili oil, light soy sauce, and stir evenly.

6. Sprinkle a few coriander leaves, stir, garnish, and serve.