1. Cold-mixed three silk, materials: Flammulina velutipes, half a cucumber (peeled), half a carrot, a little parsley, 2 cloves of garlic. Seasoning: sesame sauce, Chili oil, sugar, salt, vinegar, monosodium glutamate. Production steps: cut the root of Flammulina velutipes with scissors and wash it with clear water. Blanch in boiling water, take out, rinse with cold water and dry. After the carrots are shredded, blanch with boiling water, remove and drain. Shred cucumber, add Flammulina velutipes and carrot, add the above seasonings and mix well. Spicy, sweet and sour, especially refreshing!

2. Cold Pleurotus ostreatus, Pleurotus ostreatus, a big mushroom that we often eat, is torn into small pieces and blanched in a pot. You can add a spoonful of salt when blanching. After blanching, squeeze out the water for later use. Put chopped millet pepper, chopped green onion, minced garlic, white sesame seeds and Chili noodles into a bowl and sprinkle with hot oil. Then, add soy sauce, oyster sauce, salt and water into the seasoning bowl and stir well. If you like sour taste, you can also add a little vinegar. The universal sauce has been prepared and can be used in all kinds of cold dishes. Pour the sauce on the Pleurotus ostreatus, then add the appropriate amount of coriander and mix well. Hot and sour appetizers, cold Pleurotus ostreatus is ready.

3. preserved eggs in ginger sauce, preserved eggs in ginger sauce, a delicious cold dish, very suitable for home cooking and banquets. Besides being delicious, this dish has another advantage: it is easy to cook. Cut the preserved eggs into pieces and dip them in the sauce. Step 1: Prepare the ingredients. 4 preserved eggs, ginger 1 small pieces, garlic, chives and red peppers. Step 2: Chop ginger and garlic and put them in a bowl. Then add 3 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, half a spoonful of chicken essence, half a spoonful of salt and a little sesame oil in turn, and mix well. The juice is ready. You can soak it for a while to release the fragrance of ginger and garlic better. Step 3: Peel the preserved eggs, cut them into pieces, and plate them, as shown in the figure. When cutting preserved eggs, you can put a layer of sesame oil on the knife, which can be very sticky. In addition, preserved eggs can also be steamed or boiled in advance, which is easier to eat and cut. Step 4: Pour the juice on the preserved eggs, then sprinkle with chopped shallots and red pepper segments.