1. Method 1: Boil water in a pot, add dried bean skins and blanch for 5 minutes, then drain into cold water.

Add chili powder, fennel powder, cumin powder, and white sesame seeds into a bowl and mix well. Pour in boiled hot oil, mix well, and set aside to cool.

Cut the blanched dried bean skins into shreds, wash and shred the cucumbers, and cut the coriander into sections. Put them together in a basin, add an appropriate amount of salt, extremely fresh flavor, white sugar, rice vinegar, oyster sauce, and chili oil and mix well.

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2. Method 2: To make cold bean curd and parsley, you need to prepare some sesame oil, salt, parsley, and dried bean curd. First soak the dried bean curd in cold water, then wash the parsley and cut the bean curd into long strips.

Cut the parsley into sections, add an appropriate amount of water to the iron pot, then add a little salt and bring it to a boil. Put the parsley bean skin in and blanch it, take it out, put it in a plate, add a little salt, and drizzle with some sesame oil.

, such a refreshing cold dried bean curd is ready. 3. Method 3: Cold shredded chicken bean curd, prepare coriander, stock, light soy sauce, salt, millet pepper, minced garlic, ginger, green onion, dried bean curd and chicken breast.

Chives, first put the dried tofu skin and chicken in it and cook for a few minutes. When cooked, pour cold water and cut the tofu skin chicken into shreds. When blanching the tofu skin chicken, add millet, pepper, minced garlic, ginger,

Onions, etc., put them into a bowl, add some light soy sauce, salt, mix well and set aside. Add shredded dried bean curds and shredded pork into a glass bowl, pour on the broth, then pour on the cold soup, stir well and sprinkle some spices on it.

Minced green onions and coriander leaves are ready to drink.