Simply put, there are: cold tomatoes, cucumber slices, cold lotus root slices, cold bean skin, cold skin, fried peanuts, vegetables, spinach mixed with vermicelli, yuba fungus mixed with cucumber, preserved egg tofu, cold shredded lettuce, potato chips, eggplant and so on. Eat cold dishes in summer, and it will taste better when chilled. You can try. Put minced garlic and chopped millet pepper into a bowl, pour in two spoonfuls of hot oil, then add two spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, one spoonful of oyster sauce, a proper amount of salt and two spoonfuls of Chili oil and mix well for later use.

Tremella, watermelon rind, bean sprouts (soybean sprouts, mung bean sprouts, peanut bean sprouts), radish (carrot, white radish, water radish, cabbage), yuba, vermicelli, shepherd's purse, vermicelli, beans, okra, bean skin, dried bean curd, etc. The cold dishes I shared with my friends today are bean sprouts, shredded potatoes, bean skin, shredded cucumbers and vermicelli. The history of cold salad can be traced back to the Zhou Dynasty and the pre-Qin period, and it occupies a very important position in China's traditional food culture. Different places have different practices and tastes, sour, spicy, sweet, hemp and fragrant, and northerners eat more.

Step: 1. Wash the cucumber, grab the melon tail and gently flatten it with a knife for three times. Cut into triangular blocks by hob method and put them in the plate; Chop garlic into powder; Blanch the white sesame seeds in the pot first, and then stir fry at low temperature. Put more oil in the pot. If the oil is left, it can be used for cooking, and it can also be used for cooking next time. When the oil is hot, we add onion, ginger, aniseed and garlic cloves in turn, pat them with a knife, save the upper part of the leaves for cooking, dry the peppers, and take them out to cool for later use.

Marinating, pickling, freezing and soaking; Cold dishes are mixed raw, cooked, warm, cold and clear. As our ordinary people's daily dining table, it is difficult to reach the level of professional chefs, so it is better to be economical and simple. Here, I want to share with you a very simple and beautiful Aauto faster cold dish.