How to make cold spinach, bean skin and enoki mushrooms - Chinese cuisine

1
Wash the spinach and cut it into sections, wash and cut the enoki mushrooms into sections, peel the carrots and cut them into thin strips, and cut the tofu skin into strips and set aside. Boil a pot of water, put the enoki mushrooms and shredded carrots into the water and blanch them first, then take them out and set aside.
2
Blanch shredded tofu skin to remove the smell.
3
Put the spinach into a pot and blanch the water. After the spinach is cooked, (the blanching time does not need to be too long), remove the water and drain it.
4
To make the sauce, clean the small red peppers and cut them into small rings for later use. Pour light soy sauce into a bowl, add the small red peppers, add sugar, and pour in sesame oil. Add white sesame seeds, pour in heated salad oil, mix well and set aside.
5
Put all the spinach, bean skin shreds, enoki mushrooms and carrot shreds into a bowl.
6
Pour in the sauce and mix well.
7
Place in a bowl and eat.

It is best to blanch spinach before eating. Spinach contains oxalic acid. Excessive consumption of oxalic acid can easily lead to stones.