I still want to eat the cold fungus yuba

I made pork ribs and steamed yuba today before I remembered to correct it, my dish is made by the Hakka people in Heyuan, so after soaking, I cooked it with the fungus for about three or five minutes, and the taste was very good. After eating, the yuba bought in Mai Delong, after soaking, put it in the pot and cook it for less than two minutes , so it can't all depend on my time, and the time is determined by the state of your own yuba.

Ingredients

Yuba 3 pieces

fungus 1 handful

garlic 4 cloves

milletspicy 3 pieces

redpepper 1 piece

salt 1 teaspoon

lightsoysauce 2 spoons

vinegar 2 spoons

pepperoil 10 drops

sesameoil 10 drops

chilioil 1 spoon

sugar 4 spoon

Cookedwhitesesameseeds 1 spoon,ifnotripesesameseeds,leaveitalone,orpourhotoilwithmincedgarlicandmilletspicy

Coriander 3 roots

Cooking Instructions

Soak the yuba fungus in advance
Cut the yuba to your preferred length
Boil the fungus yuba for 3~5 minutes, then let it cool and drain the water
When cooking, the red pepper is shredded, the millet is spicy and chopped, today there is no millet spicy, the pickled pepper of the kimchi jar is used, the coriander is cut into sections, and those who don't like coriander can use green onions, and green peppers can be substituted
Rinse with hot oil
Put salt, light soy sauce, vinegar, sugar, sesame oil, chili oil, and pepper oil in it, and mix all the above ingredients evenly
Pour the sauce over you
Stir to combine
Delicious salad is on the table