Wash the bought dried tofu with clear water. The most important thing in the first step is to buy fresh dried bean curd, that is, it smells no odor and there is no mucus outside. It can be dry, otherwise it will go bad easily in summer. )

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Add half a pot of water to the wok. After the water boils, blanch the dried bean curd in a boiling pot, remove and drain for later use. It doesn't take long to blanch here, just 1 minute, otherwise the original flavor of dried tofu will be lost. )

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Slice the dried bean curd with controlled water content and put it in a vegetable-dressing basin for later use.

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Chop all onions, ginger and garlic, cut coriander into sections, and shred cucumber for later use.

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Put cucumber and dried bean curd into the pot, then add salt and sugar, mix well and marinate for 5 minutes. Soak the dried tofu and mix it, it will taste better. )

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In a small bowl, add one spoonful of sesame paste and two spoonfuls of water and stir, then add 1 spoonful of monosodium glutamate, chopped green onion, Jiang Mo and minced garlic.

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Then pour in 2 spoonfuls of fresh soy sauce, appropriate amount of sesame oil and pepper oil, and finally sprinkle with sesame seeds and stir well to make a sauce.

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Pour the prepared sauce on the dried bean curd in the vegetable mixing basin, add a spoonful of chopped pepper, and finally add a spoonful of balsamic vinegar (vinegar is added to prevent the vegetables from wilting prematurely and affecting the taste), sprinkle with coriander powder and mix well, then put it on a plate, so that the cold dried bean curd is ready, delicious! You can try.

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