Dried tofu mixed with enoki mushrooms

Overview

How to cook Dried tofu mixed with enoki mushrooms at home

Cut off the roots of enoki mushrooms.
Put salt and water in a small basin, tear the enoki mushrooms into pieces and soak them in light salt water for 20 minutes.
Cut the dried tofu into strips 3 or 4 mm wide.
Cut the green onion leaves into finely chopped pieces.
Cut 2 cloves of garlic into minced garlic.
Put water in the pot and boil.
After the water boils, add shredded dried tofu and blanch for 1 minute.
Drain the dried tofu and place in a large bowl. Set aside. You can use chopsticks to loosen it slightly to avoid sticking.
Blanch the enoki mushrooms in hot water for 3 minutes.
Remove the water from the enoki mushrooms and place in a large bowl containing dried tofu. Set aside.
Stir in the enoki mushrooms and dried tofu.
Add appropriate amount of salt.
Add appropriate amount of sugar.
Add appropriate amount of soy sauce.
Add appropriate amount of sesame oil and stir evenly.
Place minced garlic and chopped green onion on top of the mixed enoki mushrooms.
Sprinkle some more sesame seeds.
Heat the pan and add 3 or 4 tablespoons of peanut oil. Add a dozen peppercorns and fry over low heat until fragrant. The aroma of Sichuan peppercorns wafts out of the pot. When the color of Sichuan peppercorns becomes darker, turn off the heat, pick out the Sichuan peppercorns and throw them away.
While hot, pour the hot oil over the chopped green onion and garlic.
Stir well and serve.