Ingredients: cucumber/kloc-0 root, 3 preserved eggs, 5 cloves of garlic, soy sauce 1/2 tablespoons, salt 1 teaspoon, aged vinegar 1 teaspoon, sugar 1/2 teaspoons, sesame oil 1 teaspoon, sesame oil.

Methods; Wash and soak cucumber in salt water for15min, pat cucumber into pieces with the back of a knife, cut preserved eggs into petals, chop garlic, mix various seasonings (soy sauce, salt, vinegar, sugar, sesame oil, chicken powder and Chili oil), pat preserved eggs and cucumber on a plate, sprinkle with minced garlic, and season to serve.

2, cold Toona sinensis

Ingredients: Toona sinensis 1, tofu 1, salt 1 teaspoon, sesame oil 1/2 tablespoons.

Methods: Toona sinensis was washed and scalded with boiling water. When it turns green, drain the water and cut it into Toona sinensis slices. Dice the tofu and blanch it in a boiling water pot. Remove the drained water (add some salt when blanching). Put the diced tofu and Toona sinensis into a large bowl, add a little salt and appropriate amount of sesame oil and mix well.

3. cold spinach

Ingredients: spinach 900g, vermicelli 1 handful, red pepper half, almond 12, a little oyster sauce, a little sesame oil, salad oil and salt 4g.

Method: Cut off the roots of spinach, wash it and cut it into sections. Soak vermicelli in cold water; Boil a large pot of water, add spinach, add oil and salt, boil the water again, then pick it up and put it in the prepared cold water, and the boiled spinach water will continue to be used to scald vermicelli. 3. Pick up the cooked vermicelli and spinach, drain the water, put it in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with diced red pepper and chopped apricot kernels for decoration.