Cold oiled tofu and enoki mushrooms

Overview

How to cook Cold oiled tofu and enoki mushrooms at home

First prepare the fried tofu in advance: cut the tofu into 5 mm thick slices, fry it in a pan with a little oil until both sides are golden brown, let it cool and set aside!
Cut the carrots into shreds, blanch the cabbage and enoki mushrooms separately, take them out and set aside!
Cut the fried tofu into strips, shred the blanched cabbage, and blanch the carrots and enoki mushrooms in water and let them cool for later use!
Chop the garlic cloves and chilies and set aside!
Put all the cooled ingredients into a large container, and put the minced garlic and pepper on top!
Put oil in a small hot pot, add peppercorns, remove the peppercorns when fragrant, turn to high heat to heat the oil, and pour it on the minced chili pepper and minced garlic!
Pour pepper oil over minced chili and minced garlic!
Prepare a bowl of juice: 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon of very fresh flavor, 2 spoons of vinegar (add more if you like sourness), appropriate amount of salt and chicken essence! Mix well!
Pour the sauce into the bowl, mix well, and drizzle with sesame oil!
Top it with fried peanuts and cooked sesame seeds! Done!
The cabbage is crispy, the enoki mushrooms are soft and tough, the fried tofu is crunchy, and the peanuts are crispy! It’s fun to eat in summer!