Description: Cold bean skin only needs 4 steps, it can be soft and tender and delicious to go down to the rice, and it will be served on the table. 0,0 sheets of tofu skin are cleaned, cut in the middle, folded, and shredded into thin strips and placed in a bowl. Cut a small section of green onion into long sections, remove the green onion core, and cut into thin strips. Wash the parsley and cut into sections. 0. Boil water in a pot, add 0g of edible alkali (edible alkali can make the scalded tofu skin softer and smoother), a small half spoon of salt, and stir well. After the water boils, pour in the tofu skin and blanch it for 0 minutes, remove the water from a colander, and pour it into the cold boiled water prepared in advance to cool. Drain again and pour into a basin. 0. Sauce: 0-0 cloves of garlic are chopped and minced, 0 millet peppers are cut into small rings, and then put them in a bowl and pour hot oil. Add 0 tablespoons of light soy sauce, half a tablespoon of balsamic vinegar, half a tablespoon of salt, half a tablespoon of chicken essence, half a tablespoon of sugar, 0-0 tablespoons of chili oil, 0 tablespoons of sesame oil and stir well. 0. Put the shredded green onion and coriander into the tofu skin, pour in the sauce, and stir well.