1. Soak the oily soybean hulls in clean water until they become soft. Fold the soaked soybean hulls in half and cut into strips
2. Fold the soaked soybean hulls in half and cut into strips
3. Boil the oily bean curd in boiling water for about 1 minute, remove and let cool for later use
4. Put light soy sauce, mature vinegar, balsamic vinegar, sesame oil, sugar and salt, spicy millet, chopped green onion and minced garlic in a bowl, and stir well
5. Put the cold oily bean curd into a bowl, and pour in the prepared sauce
6. Stir thoroughly and mix evenly
Tips:1. The oily soybean hull must be soaked in clean water in advance until it becomes soft before the subsequent steps can be carried out, otherwise it is easy to break when cutting the soybean hull, and the whole oily soybean hull is not convenient for blanching.
2. Millet Spicy here plays a role in enriching the taste level, and the adjusted sauce will not be very spicy. Friends who can’t eat spicy food can also halve the spicy amount of millet or leave it alone