Vegetables that can be cold-mixed include carrots, white radishes, tomatoes, cucumbers, sweet peppers, Chinese cabbage hearts, Chinese cabbage, celery, sweet peppers, asparagus, okra, bitter gourd, white radishes, kelp, green beans and lotus roots. Cucumber, tomato, tofu, etc. Everything is the most convenient, just put sugar. Tofu can be mixed with preserved eggs with garlic paste, vinegar, pickled mustard tuber and pickled pepper.

Vegetables suitable for cold salad have something in common: for example, unique and fresh smell, crisp and rich taste, which can be eaten raw, or can be fragrant only by scalding with hot water. Vegetables suitable for raw food: Most vegetables that can be eaten raw are sweet and crisp. Because heating will destroy the nutrients and taste, it can generally be directly seasoned and eaten together, such as Chinese cabbage, Chinese cabbage and cucumber. White radish, radish, tomato, cucumber, sweet pepper, Chinese cabbage, lettuce, purple cabbage, etc. It is best to choose pollution-free green vegetables or organic vegetables for raw food. The methods of eating raw vegetables include homemade vegetable juice, adding cold dishes such as vinegar, salt, olive oil, garlic and sesame juice to fresh vegetables, and cutting them into pieces and dipping them in sauce. Cruciferae vegetables, such as broccoli and cauliflower, taste better after blanching. Spinach, bamboo shoots, water bamboo and other vegetables containing more oxalic acid are also best blanched. Oxalic acid combines with calcium in the intestine to form calcium oxalate, which interferes with the absorption of calcium by human body.