In summer, it is delicious when served cold. The tutorial is as follows:
Ingredients:
Bean curd sticks
fungus
cucumber
Peanuts
coriander
practice:
Prepare the sauce: put chopped green onion, chili pepper, and chili powder in a bowl, pour hot oil, and add: 1 spoon of light soy sauce + 1 spoon of vinegar + half a spoon of pepper oil + salt + fresh matsutake mushroom, mix well and set aside.
Food processing:
After the fungus is soaked, boil it for 3 minutes and drain the water.
Break the bean curd sheets into pieces and soak them (adding some salt and vinegar will make it faster), then wash and set aside.
Cut the cucumber into sections, cut the coriander into sections, and cook or stir-fry the peanuts.
Put all the ingredients into a large bowl, pour in the prepared sauce, and mix well!
