1. Wash the bean curd and cut into shreds for later use, wash the carrots, peel and cut into shreds for later use, and wash the cucumbers, peel and cut into shreds for later use.
2. Pour an appropriate amount of water into the pot and bring to a boil, pour the carrots, blanch the water, and sprinkle some salt.
3. Blanch the water for two minutes and quickly pick it up and put it in a basin filled with pure water to cool it down to keep it crisp and refreshing.
4. Put the bean curd into a pot, blanch it, remove it, and put it in a basin filled with purified water.
5. Drain the shredded carrots and bean skins, put them in a large bowl, and add shredded cucumbers.
6. In a small bowl, add salt, sugar, light soy sauce, and balsamic vinegar to prepare an appropriate amount and mix thoroughly for later use.
7. Pour the right amount of sesame oil directly into a large bowl.
8. Pour the adjusted juice on the three silks.
9. Just stir evenly.
10. Serve and sprinkle with some sesame seeds.
11. Finished picture.
