1. Put water in the pot and put the dried bean curd on the fire, wait for the water to boil, blanch for about 1 minute, and then remove it.
2. Let the dried tofu cool and add sliced ginger shreds, add the required seasoning, and mix well.
3. Put the shallots into the bead and the chili slices, mix well and put in the refrigerator to keep the flavor.
Tips:It is a summer delicacy that is refreshing and appetizing and refreshing when it is eaten cold.
