1, cold water female head. Material: jellyfish head 150g. Ingredients: 25g leek powder, soy sauce 15g, appropriate amount of sugar, 2g monosodium glutamate, sesame oil 10g, refined oil 15g. Practice: Choose jellyfish marinated every other year, wash off the sediment, soak it in clear water for 5-6 hours, then wash off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours. Put the chopped green onion into a small bowl, put the refined oil into a pot, heat it, and rush it into the chopped green onion bowl to make the chopped green onion smell, that is, chopped green onion oil. Filter the jellyfish head to remove water, enlarge the bowl, pour boiling water at 80℃ for scalding, drain the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, and then pour in sesame oil and scallion oil to serve.

2, cool fungus. Ingredients: 20g of auricularia auricula (water hair) and 3 cloves of garlic. Accessories: appropriate amount of sesame oil, a little sugar, 1 tablespoon of aged vinegar, 7ml of soy sauce, a little chicken powder, 2 tablespoons of chopped pepper sauce, and appropriate amount of salt. Practice: Soak black fungus in cold water and clean it. Pour water into the pot, bring to a boil, add fungus, blanch and remove for later use. Drain the fungus and chop the garlic. Take the oil pan, add a little vegetable oil, add garlic and stir-fry until fragrant. Add 2 tablespoons chopped Chili sauce and stir well. Add soy sauce, balsamic vinegar and other seasonings to auricularia auricula and mix well. Pour garlic and chopped pepper on the fungus and mix well. Finally, put two teaspoons of sesame oil.

3, cold lettuce. Ingredients: lettuce 200g, auricularia auricula 150g, ginger, salt, sugar, monosodium glutamate, vinegar and sesame oil. Practice: Wash lettuce, cut into sections, add salt, mix well and marinate slightly; Wash the fungus, peel the ginger and cut it into filaments. Add salt, sugar, monosodium glutamate and vinegar to lettuce and mix well. Put it in a plate, add shredded fungus and ginger, and pour in sesame oil and mix well.