Soak dried bean skin in cold water about half an hour in advance, chop garlic into minced garlic, cut millet pepper into rings, and cut coriander into sections of about 1 cm. It is suggested that the dried bean skin be scalded with boiling water. The blanching time should not be long, usually about 2-3 minutes. If the time is too long, the bean skin may be too soft and rotten, and the taste will become worse. Generally, salt is not needed, because soy sauce and oyster sauce are added. If you add more salt, the taste may be too salty. If you don't like coriander, you can leave it alone.

You can add a little sugar when the bean skin is mixed dry and cold. The main purpose of adding sugar is to refresh oneself. Generally, 0.5 spoon or 1 spoon can be added, and a small amount of white sesame seeds can also be added.

Selection method of dried bean skin

1, look at the appearance: good dried tofu skin, facing the light, you can see a little fiber tissue similar to lean meat, but you can't see the poor quality. You can also look at the cross section of dried tofu skin (large pieces can also be broken and observed again), which is honeycomb-shaped and hollow.

2. Color: The dried bean curd skin is preferably wheat yellow with a slight luster. The color of poor quality dried tofu skin is mostly grayish yellow, yellowish brown and dark. Some dried beancurd skins may have uneven colors and different shades, which are inferior products.

3. Smell: Dried bean curd is made of soybeans and smells like beans. The tasteless tofu skin is of poor quality. If there are other smells, such as bitter taste, sour taste and other irritating smells, don't buy them.

4, with blisters: buy home dried tofu, you can soak a short period of water first. The soaked water is light yellow and not turbid, and the quality is good. After being soaked in warm water, the bean curd skin has a certain toughness and can be torn into a little bit.