Method of mixing cold gluten 1. cut gluten into small squares. 2. blanch the cut gluten in water (add some salt and vinegar to the water to make the gluten more flavorful), remove the water after it boils for 3~4 minutes. 3. fish out the gluten with cold water and squeeze out the water inside the gluten. (Because I added raw peanuts, I doused the peanuts and gluten together. Actually, peanuts are better with fried peanuts.) 4. Put the dried gluten into a bowl and let it sit in the refrigerator for ten minutes to let the gluten holes open fully so that it will be delicious when it cools down. 5. Prepare the ingredients. My ingredients are raw shredded carrots, vinegar, sugar, salt, garlic paste, shredded scallions, yellow bell peppers (because I am a Hainanese, this is the islander's specialty chili pepper, in fact, with millet chili is also OK, the taste is the same), sesame oil (there is a chili oil is better, but chili oil troublesome, reluctantly change it is OK).6. Stir the refrigerated gluten into the seasoning.