Soak the black fungus with cold water in advance, clean it, boil the water in the pot, blanch it, take it out, cool it immediately (control the water and put it into the refrigerator for refrigeration), control the water, cut the red pepper into filaments, cut the coriander into sections, put it into a bowl, take another small bowl, pour in raw soy sauce, a little sesame oil, a little green mustard, stir evenly, and pour the juice on the black fungus.

The practice of Japanese potato salad: wash the potatoes, peel and cut large pieces, wash the eggs, put a little salt in the water, put the eggs and potatoes into the pot, cook for about 10-15 minutes, clean the cucumbers and carrots and cut them into small pieces (the cucumbers in the picture are a little big, and I cut the cucumbers several times before stirring) boil water in the pot.
Put the carrots in a little hot, take them out and cool them with cold boiled water. Drain the water and use chopsticks to tie the potatoes in the pot. If they are easy to tie through, it indicates that they are ripe. Take them out and cool them. Put them into a fresh-keeping bag, roll them into mud with a rolling pin, cook the eggs until they are very cooked, peel them and cut them into grains. Put all the materials into a salad bowl, add salad sauce, green mustard and spicy, and mix them thoroughly

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