The very easy to make coleslaw with three shreds in summer. The recipe is as follows:

Materials: 2 sheets of tofu skin, 1 carrot, 200 grams of enoki mushrooms, 1 cilantro, 2 tablespoons of chili oil, 5 grams of salt, 10 grams of chicken broth, 1 tablespoon of soy sauce, and half a tablespoon of vinegar.

1, tofu skin folded neatly, shredded and set aside.

2, carrot shredded spare.

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

4, start a pot of boiling water, boiling water, put the tofu skin, mushrooms, carrots, once again boil, out of the pot. Drain the water.

5, put into a pot, sprinkle salt, chicken essence, chili oil, soy sauce, mix well.

6, sprinkle a few cilantro leaves, stir, do the garnish, you can plate.