Fresh ethnic cauliflower is a cold dish with Korean hot sauce as the main seasoning and potatoes, carrots, yuba, coriander, green peppers and peanuts as the ingredients. It tastes salty, sweet and sour, slightly spicy and particularly refreshing. It's an appetizing cold dish. Let's introduce it below.

Tools/materials: 50g yuba, potato 1 piece, half carrot, appropriate amount of coriander, green pepper 1 piece (spicy), peanut 100g.

Salt, monosodium glutamate, sugar, vinegar, garlic, Korean hot sauce.

Soak yuba in water for two hours. After the soaked yuba becomes soft, clean it with water, control the moisture and cut it into small pieces.

Peel potatoes, wash them with clear water, shred them, and soak them in clear water to remove starch.

Peel carrots, wash them with clear water and shred them.

Clean the coriander, control the moisture, and cut it into 2 cm long sections.

Wash the green pepper with clear water, control the moisture, and cut into diamond-shaped pieces.

Prepare Korean hot sauce and cut minced garlic for later use.

Stir-fry peanuts in a pot for later use.

Put water in the pot to boil, add shredded potatoes after the water boils, cook for one minute, take out, cool with cold water, and control the moisture.

Put shredded potatoes, shredded carrots, yuba and green peppers into a bowl. Add a spoonful of sugar, vinegar, salt, monosodium glutamate and hot sauce and mix well (put salt carefully, hot sauce contains salt).

Then add coriander and mix well.

Finally, add the fried peanuts and mix well.

Pay special attention, Korean hot sauce supermarket sells it.