1. Soak the tofu skin in warm water to soften it.
2. Soak the soft tofu skin and cut into silk.
3. Add clean water to the pot and bring to a boil.
4. Bring water to a boil, add tofu skins and blanch for 2 minutes.
5. Time is up, fish out the tofu skin.
6. Put the removed tofu skins into a cool boiled boil, cool and set aside.
7. Carrots, wash and shred.
8. Cucumber, wash and shred.
9. Drain the tofu skin and put it in a bowl.
10. Pour shredded carrots, shredded cucumbers, salt, sesame oil, light soy sauce into a bowl.
11. Using chopsticks, stir well.
12. After stirring evenly, wrap in plastic wrap and refrigerate for half an hour.
13. When the time is up, you can serve it!
Tips:For those with a salty and light taste, you can adjust the amount of salt and light soy sauce.
