What are the small cold dishes at home that are refreshing, appetizing and boring, and can be served in 5 minutes? Peel the lotus root from the cold lotus root slices, cut it into slices, put it in a pot and soak it in cold water for 2 minutes to prevent the duck gizzard from oxidation and blackening. Ginger slices are cut into ginger foam, pepper is cut into red pepper granules, and pepper is cut into granules, and they are put into a pot to be colored together. Boil water in a pot, add white rice vinegar, add duck gizzard after the water is boiled, so that the duck gizzard is heated evenly. Soak in water 1min, pour into a colander, drain and let cool.

Take a mixed vegetable bowl, pour ginger foam and green pepper, add edible salt, white sugar, white rice vinegar, sesame oil and scallion, mix and melt all seasonings with chopsticks, then pour duck gizzard and mix well. Serve.

Cold cabbage heart, a cabbage heart, directly cut off the roots, and then tear off the cabbage leaves. Put it in a basin, clean it, and put it in a colander to drain the water. Spread the cabbage leaves on the chopping block, cut them into even thin strips with a knife, and put them into a basin for later use. Cut half a piece of pepper into thin strips and put it in a small pot. Chop a handful of Lai Xiang, chop a few pieces of garlic into mashed garlic, remove the heart of shallots, cut them into Beijing shallots with a flower knife, and put them in the pot for later use.

Pour the hot pot side dish cut into small pieces into a cold basin, add a spoonful of edible salt, a proper amount of soy sauce, a small amount of rice vinegar and a spoonful of white sugar to refresh, add a proper amount of sesame oil, and stir with chopsticks to melt the seasoning. Then pour in shredded Chinese cabbage cut into small pieces, grab it evenly and put it on a plate.

Wash a plate of kelp with hot and sour kelp silk for later use. Flatten garlic, cut into garlic paste, cut four millet peppers into small rings, chop a handful of fragrant lai and put them in the pot. Boil the water out of the pan, add 1 tbsp edible salt to taste, and then pour a little cooking oil to improve the color of the dishes. After the water is boiled, put it into the sea, soak it for 2 minutes, pour it into a colander to drain the water, and let it cool for later use. Take a mixed vegetable bowl and pour in garlic, pepper and vanilla.

Add 2g of edible salt, sugar 1g, soy sauce 10g, rice vinegar 15g, spicy fresh dew 10g, Chili oil 10g, pour in kelp, mix well with chopsticks, and plate.

Fried tofu with cold dishes. Prepare 500 grams of tofu in advance, wash it, cut it into 0.5 cm thick pieces and put it on the plate for later use. Pour vegetable oil into the pot. When the temperature reaches 50% heat, add water tofu and fry for 2 minutes. When the tofu is fried until the skin is golden, it can be picked up to control oil and replenish water.

In the second section, the onion core is removed, and then it is cut into thin strips. The millet and the spicy onion are cut into thin rings and put together with the Beijing onion, and Lai Xiang is cut into sections and put into the pot together. Cut the fried bean curd into strips, put it in a cold bowl, add 3g of edible salt, 1 g of white sugar for seasoning, 1 g of chicken essence, 3g of Chili oil, 3g of spicy fresh dew, 3g of oil onion, 3g of rice vinegar and The Mixing Bowl, melt all seasonings, and then add Beijing onion, Lai Xiang and Xiaomi spicy, and stir again.