1. All the raw materials are cleaned up. Fill the wok with water and add salt.
2. Add a few drops of salad oil.
3. Bring to a boil on medium heat, put in the washed bitter chrysanthemum, blanch it, and remove it after it changes color.
4. Then blanch the tofu skin for one minute in cold boiling water for later use.
5. Cut the bitter chrysanthemum with a knife.
6. Sprinkle in the salt, mix evenly with your hands, and squeeze out the excess water (note that you should leave a small amount of water, and don't squeeze it too dry).
7. Flatten the bean curd, put some bitter chrysanthemum on the long end of the bean curd, and roll it forward. Spread cold water on the edge to stick the joint of the bean curd (I wrapped it in a circle and a half and then cut it off. Continue to put the bitter chrysanthemum roll one and a half times and then cut off).
8. Finished one.
9. Roll up all the tofu skins one by one, cut into 5 cm sections, and place them on a plate.
10. Next, make a sauce and cut a clove of garlic into minced garlic.
11. Put the minced garlic in a bowl, add balsamic vinegar, salt, sugar, and sesame oil. Stir well and serve as a sauce. If you like spicy food, you can also put some chili oil in for better taste.
![[bitter Go Sweet] Mixed with Bitter Chrysanthemum Vegetables recipe](https://img.simplechinesefood.com/f9/f9cdb6d3a28267007a0c7ea7d95883e2.jpg)
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