First, low-calorie mixed vegetables

1. Spinach, shredded carrot, Flammulina velutipes and auricularia auricula are cooked, egg cake and cucumber are shredded, and a little coriander is added.

2. Put red pepper noodles, minced garlic, chopped green onion, white sesame seeds and millet pepper in a bowl, pour in a spoonful of hot oil, then add 2 tablespoons of soy sauce, 1 spoonful of aged vinegar, a proper amount of sugar and salt, and stir well (if you reduce the fat, you can change the hot oil into a few drops of sesame oil).

3. Pour in the prepared juice and stir well.

Second, boiled lettuce

1. Wash the lettuce, add a little salt and cooking oil to the water, blanch the lettuce for 30 seconds and take it out.

2. Put minced onion and garlic in the bowl, and pour shredded red pepper into 1 spoon of hot oil.

3. Add 2 tablespoons of soy sauce and half a spoonful of balsamic vinegar, pour it on the lettuce and stir well.

Third, cold cucumber

1. Flatten and cut cucumber into small pieces, put garlic and chopped green onion on it, and pour in 1 spoon of hot oil.

2. 1 spoon of soy sauce, 1 spoon of white vinegar, a little salt, and stir evenly instead of sugar.

Fourth, cold bean sprouts

1. Spinach, carrot, bean sprouts blanched,

2. 1 spoon of hot oil is poured on the minced garlic, then 1 soy sauce is added, and appropriate amount of white vinegar and salt are stirred evenly.

Five, cold celery.

1. clean celery, cut into sections, blanch 1 min, and take out.

2. Put the minced onion and garlic, and pour the dried red pepper into 1 spoon of hot oil.

3. Add a proper amount of salt, 1 soy sauce and 1 white vinegar.

Six, cold lettuce

1. Shred lettuce, add salt and stir evenly.

2. Add shredded carrots and marinate for 5 minutes, then pour out the water.

3. Wash it with clear water and drain it. Add minced garlic, white vinegar, salt, sugar substitute and a few drops of sesame oil.