1. Wash the dried bean curd with clear water and cook it. After the water is boiled, blanch the dried beancurd in the boiling water pot, then take it out and drain it for later use.

2. Cut the dried tofu with controlled moisture into thin slices and put it in a vegetable-dressing basin for later use.

3. Cut all shallots, ginger and garlic into sections, cut parsley into sections, and shred cucumbers for later use.

4. Put the cucumber into the dish basin with dried bean curd, then add salt and sugar to marinate for 5 minutes.

5. Take a small bowl, add one spoonful of sesame paste and two spoonfuls of water, then add 1 spoonful of monosodium glutamate, chopped green onion, Jiang Mo and minced garlic. Seasoning can be increased or decreased according to personal taste.