Tofu skin cucumber gazpacho practice first prepare tofu skin cucumber oil salt scallions sesame oil and other materials to spare, first of all will be cleaned cucumber, later cut into thin filaments, and then tofu skin cut into thin filaments of tofu skin, it is best to put in boiling water for scalding. Scalded tofu skin with cold water to drain after the water into the pot pot into the cut cucumber and green onion shredded add a spoonful of salt and sesame oil and mix well

In the cold tofu skin must use hot water so that there is no great smell of beans, and the use of soybean skins will be relatively soft will not be too dry, if you don't like to eat tofu skins can be used directly to make the skin Bean skin is more tender so appetizing to relieve fatigue, first of all, the oil bean skin in the water to soak and because the oil bean skin is relatively large so you can break it into small pieces to soak soak out of the oil bean skin will be more tender can also be directly prepared to seasoning juice bowl into the garlic sesame chili powder, parsley segments of millet chili and then add two spoons of soy sauce rice vinegar oyster sauce oyster sauce is best not to be omitted due to the oyster sauce is a part of the advance so made! out of the gazpacho will be more fragrant

If you like to eat sugar can be put into a spoon of sugar a little salt salt is best not to put too much so that will lead to too salty and before the seasonings have salt. Cooking oil is best to take a spoonful and add it when it is hot. Add hot oil can make the sauce tastes more delicious, use a spoon to mix them well, after the seasoning sauce is ready, and then deal with the cucumber, cucumber can be cut into pieces or shredded according to personal preference. The tofu skin cold water out after draining water into the crown to add the sauce and mix well can be used in this way will be more refreshing and appetizing do not like to eat chili can be less chili.