A quick and easy vegetarian appetizer - bean curd mushrooms

This dish was eaten in Lao Jishi very early on, and I thought that this dish was very well seasoned and the ingredients were simple, and I had made it several times, but I have never sent it, so I will write about the process this time.

Ingredients

Yuba

Mushroom

DriedPepper

SichuanPepper

GreenSichuanPepper

Cooking Instructions

Ingredients: yuba, mushrooms, dried chilies, Sichuan peppercorns, green peppercorns
I used fresh yuba this time, just rinse it and change everything to two, if it is dry yuba, soak it in warm water and soak it softly. Cut the mushrooms into thin slices, I like to cut them very thinly so that the mushrooms are softer and have a closer texture to yuba.
Boil a pot of boiling water and blanch the bean curd and mushroom slices. It doesn't take too long for the yuba to become soft, about a few tens of seconds.
Drain the blanched yuba and mushroom slices, squeeze the water a little and put it in a container. Add light soy sauce, a pinch of salt, a small amount of sugar, pepper oil and sesame oil, and stir first.
Take a small pot, heat the oil, add the dried chili flakes (if it is a whole dried chili pepper, chop it down), Sichuan peppercorns, green Sichuan peppercorns and fry them slowly over low heat.
Fry until the numb flavor of Sichuan pepper and green pepper comes out, and pour the oil into the yuba and mushroom slices through a sieve. This is so that you don't eat chili flakes and peppers when you eat them.
Stir the ingredients thoroughly, then add the coriander leaves and you're ready to go. This dish is appetizing as a cold dish, and the aroma of various oils blends together to enhance the flavor of this dish, and simple dishes are not simple.