2. Pepper-flavored tofu skin practice: shred tofu skin and carrots, blanch them together in boiling water, cool and control the water, put them in a basin, and put shredded cucumber, minced garlic and dried peppers. Add a proper amount of base oil to the pot, add pepper to fry until fragrant, take out pepper granules, pour hot oil on minced garlic, add oyster sauce, sugar and mature vinegar and mix well.
3. Spicy tofu skin practice: cut the tofu skin into strips, blanch it, cool it and control the water, add the base oil to the pot and heat it, pour it into the chopped pepper, put the tofu skin into a pot, add the coriander section, shredded green and red pepper, freshly fried Chili oil, oyster sauce, white sugar, soy sauce and sesame oil and mix well.
4. Mustard bean curd skin practice: Cut the bean curd skin into strips, blanch it together with the coriander section, cool it and control the water, put it into a basin, take a small bowl and add rice vinegar, oyster sauce, white sugar, soy sauce and mustard oil, mix well, pour it into the bean curd skin and mix well.
5. Onion bean curd skin practice: cut onion into strips, add soy sauce, mix well and marinate slightly. Cut the bean curd skin into long strips, blanch, cool and control water, mix the bean curd skin with onion and coriander segments, add oyster sauce, and mix well with pepper oil and sugar.
6. Cumin bean curd skin method: Cut the bean curd skin into strips, blanch it together with shredded carrots, cool it to control water, put it in a pot, add salt, white sugar, soy sauce, Chili oil, shredded carrots, white sesame seeds, coriander segments, cumin noodles, add base oil to the pot, heat it, pour it on the cumin noodles, and mix well.