1. Prepare all ingredients.
2. Shred the tofu skin and blanch in a boiling pot.
3. Shred the cucumber.
4. Shred the double peppers.
5. Put the shredded cucumber and double pepper into a plate.
6. Pour in half a spoon of salt and let marinate for 10 minutes.
7. Control the moisture content of the blanched tofu skin. ,
8. Put the soy bean curd skin into a bowl.
9. Prepare chopped green onion and garlic.
10. Pour in the right amount of soy sauce.
11. Pour in a spoonful of vinegar.
12. Import the hot pot bottom material.
13. Stir well with chopsticks. Look, this cold dish is red, green and yellow, and it has a feeling of rich spring flowers blooming.
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