Assorted vegetables are cold dishes made of various bean products, vegetables and other materials. Bean products are nutritious and contain a lot of minerals needed by human body, such as protein, carbohydrates, calcium, phosphorus and iron.

Common collocations include celery, Flammulina velutipes, auricularia/tremella, peanut kernel, carrot, cauliflower/broccoli, yuba, thousands of pieces, fern root powder, kelp, bean sprouts, lotus root slices and so on. You can also increase or decrease the ingredients that suit you according to your own taste. Generally, it is enough to mix about 5 to 8 kinds. You don't need to put a lot of spices, just salt and sesame oil, and you don't need to put anything else.

The practice is also very simple. If you need to soak your hair in advance, soak it two hours in advance, such as yuba and kelp. If it is not ripe, it should be cooked at last, such as peanuts. Basically, other vegetarian dishes can be scalded with boiling water for half a minute, and then with cold water. Finally, pour all the ingredients into a large pot and mix. If you can't finish it all at once, you can separate what you ate that day and add some more.

Second, preserved eggs mixed with tofu

This is a cold dish that caught fire, and it is also a cold dish that barbecue stall owners play in summer.

Prepare a box of fat tofu and three preserved eggs, both of which can be put in the refrigerator in advance and taken out when eating. Cut the tofu into pieces, cut the preserved eggs into petals, put them on a plate, and dip some water in the knife when cutting, so that the preserved eggs will not easily touch the knife. In addition, prepare a bowl, add some balsamic vinegar, soy sauce, sesame oil, coriander and cut some garlic (no need to add garlic). Just pour it on preserved egg tofu together.

Third, garlic and white meat.

Some friends who have no meat and don't like vegetarian dishes can also try this kind of white meat with garlic sauce, which is not greasy at all. Even in summer, when they have no appetite, they can eat well.

Prepare a piece of pork belly or hind leg. If it is too big, you can divide it into small pieces, then blanch it, add a little cooking wine, boil it, skim off the floating foam, then cover the pot and cook for about 20 minutes, then turn off the fire for a few minutes, take it out and cool it in cold water, then cut it into thin slices within 5 mm, and try to cut it as thin as possible when the knife is good.

Cut garlic into pieces, and add 1/3 tbsp salt, 1 tbsp soy sauce, 1/3 tbsp white sugar, 2 tbsp Chili oil (Laoganma oil pepper is also acceptable), 1/2 tbsp sesame oil, 1 tbsp chopped green onion,/kloc-