Cold dishes that go well with both wine and rice include cold shredded shredded vegetables, cold mushrooms, pig ears cold, preserved egg mixed with tofu, cold black fungus, cold spinach, cold eggplant, cold yuba, cold shredded potatoes, garlic cucumber, etc. .

To make cold salad, first prepare the ingredients: vermicelli, carrots, bean sprouts, celery, salt, light soy sauce, sugar, mature vinegar, sesame oil, and minced garlic. 1. Cut the celery and carrots into shreds, remove the bean sprouts and mince the garlic into meat sauce. 2. Soak the vermicelli in cold water until soft. 3. Boil water in a pot, add celery, carrots, and bean sprouts and blanch for about a minute, then remove and drain. 4. Mix the seasonings in a bowl and stir until the brown sugar dissolves. 6. Put the seasoning on the ingredients just now, stir evenly and then eat. You can blanche celery, carrots, and bean sprouts separately. The blanching time should be shorter for celery. To make cold enoki mushrooms, first prepare the ingredients: celery, enoki mushrooms, shiitake mushrooms, radish, ginger, and pepper. 1. Cut the enoki mushrooms into sections and cut all the ingredients into shreds. 2. Put the pot on the fire and heat it up. First add shredded ginger and chili and stir-fry, then add a little old wine. 3. Add celery, mushrooms and carrots and stir-fry until cooked. 4. Add the enoki mushrooms, add a little bean paste and serve. To make cold pig ears, first prepare the ingredients soy sauce, cooking wine, pig ears, salt, white vinegar, star anise, ginger, red oil, shredded ginger, and coriander. 1. Marinate the pig ears with salt and white vinegar to remove the fishy smell. 2. After the water boils, scald it. Boil some water and add salt, star anise, ginger, cooking wine and soy sauce. 3. Put the processed pig ears in, cook for 25 minutes, take them out and drain them, and then cut them into small pieces. 4. Add shredded green onions, red oil, soy sauce, and coriander, stir well, and serve. How to make preserved egg tofu. Prepare the ingredients: garlic, oil, tofu, preserved eggs, and oyster sauce. Preparation method 1. Remove the shell of the preserved eggs, clean them, and cut them into small pieces. 2. Steam the tofu for five minutes to dry out the water. 3. Spread the preserved eggs on the tofu and add a little oyster sauce. 4. Heat the oil over high heat, add the green onions and stir-fry until fragrant, then put the hot oil and garlic on top of the preserved eggs and tofu.