First, cold carrot food: carrot, fragrant lai, salt, white rice vinegar, sugar, chicken essence, sesame oil.
Practice: First, clean carrots, peel them and rub them into filaments, put them in a bowl, and add two spoonfuls of salt to the room for pickling 10min. Throw away the pickled water, peel the garlic and cut it into mashed garlic, and Lai Xiang will cut it into 2cm pieces. Add salt, vinegar, sugar, chicken essence, garlic and sesame oil to shredded carrots and mix well. Sprinkle a pinch of vanilla on it.
Cold Flammulina velutipes food: Flammulina velutipes, millet pepper, onion, balsamic vinegar, soy sauce, salt, garlic and chicken essence.
Practice: take a piece from the top of Flammulina velutipes, clean it up, and then divide it into small pieces. Pour cold water into the pot, bring the water to a boil, add a spoonful of salt, scald the Flammulina velutipes for one minute, scoop it up, dry the surface water and put it into the basin.
Peel garlic, cut it into mashed garlic, put it in mushrooms, then pour in millet pepper, Hangzhou pepper and chicken essence and mix well. Add oil to the pot, heat it for 6 minutes, pour it on the garlic, sprinkle with soy sauce, balsamic vinegar and onion, and serve.
Cold watermelon skin food: watermelon skin, onion, garlic, balsamic vinegar, salt, sugar, chicken essence and sesame oil.
Practice: first clean the west paw skin, remove the dead skin outside, leaving only the green skin inside, and then cut it into very thin pieces. Peel the garlic, chop the bread crumbs, and put the paws in the bowl. Add garlic paste, add chicken essence, salt, sugar, shallots and sesame oil, stir well and plate.
4. Cold yuba food: bean curd skin, black fungus, lettuce, carrot, dried pepper, soy sauce, chicken essence, garlic, rice wine, sugar, sesame oil, salt and vanilla.
Practice: First, put the bean curd skin into a pot and soak it in enough warm water. It takes about two hours, and there is no hard heart inside. Put Auricularia auricula into a pot, add enough cold water, soak for 15 minutes, take out, break Auricularia auricula into small flowers, dry the surface moisture with bean curd skin, and cut into oblique sections.
Clean the Lai Xiang, cut it into 2cm pieces, peel the carrot and cut it into thin strips, put water in the pot and heat it until it boils. Put the bean curd skin, auricularia auricula, lettuce and carrot in water for 2 minutes, pick them up and put them in a pot.
Put the fragrant lai section and dried red pepper section into the room, pour in rice wine, soy sauce, salt, chicken essence, sugar, sesame oil, balsamic vinegar and minced garlic, stir well and plate.
Cold purple cabbage food: cabbage, seafood soy sauce, salt, balsamic vinegar, onion, chicken essence, sugar and sesame oil.
Practice: Prepare a fresh cabbage, clean it, cut it into thin strips, shred the onion, put the cabbage in a large pot, add salt and mix well, then marinate it for 10min, and then squeeze out the excess water.
Add shallots into Chinese cabbage, then add seafood soy sauce, balsamic vinegar, sugar, sesame oil and chicken essence, mix well and marinate for 5 minutes. Take out the cabbage and put it on a plate to eat.