1. Cold shredded potatoes. Ingredients: appropriate amount of potatoes, appropriate amount of green and red pepper, appropriate amount of flower pepper, appropriate amount of light soy sauce, appropriate amount of mature vinegar, appropriate amount of salt, and appropriate amount of sesame oil.

Method: Peel the potatoes and cut them into thin strips; rinse the cut potatoes twice with water in a basin to wash away the excess starch, so that the texture will be crispy; green and red Cut the pepper into shreds, cut off the coriander. Boil water in a pot, put the shredded potatoes in and blanch them. You don’t need to boil them for too long. Basically, the water will be boiled. If it takes too long, the shredded potatoes will become soft and unpalatable. Put the blanched shredded potatoes in cold water. Let cool and drain out the water; place the water-drained potato shreds in a bowl, put the chopped green and red pepper shreds and coriander on top, add salt, light soy sauce, and mature vinegar; heat the pot, add sesame oil, and fry the Sichuan peppercorns over low heat until fragrant. ; Take out the Sichuan peppercorns, pour the hot oil into a basin, pour some sesame oil over it and stir evenly with chopsticks before eating.

2. Cold potato slices. Ingredients: Right amount of potatoes, right amount of salt, right amount of onion, ginger and garlic, right amount of chili powder, right amount of corn oil, right amount of cumin powder, right amount of white cooked sesame seeds, right amount of chicken essence, right amount of light soy sauce, right amount of mature vinegar, right amount of millet and pepper.

Method: Peel the potatoes and cut them into thin slices, wash them twice with water to remove excess starch; blanch the cut potato slices in a pot and then drain them into cold water to drain the water; prepare the cold salad sauce: put it in a bowl 1 spoon chili powder, 1 spoon cumin powder, 1 spoon white cooked sesame seeds, minced onion, ginger, garlic and millet pepper rings; heat the oil in the pot, pour the hot oil into a bowl, add salt, light soy sauce, balsamic vinegar and chicken essence, Pour the sauce into the potato slices and stir evenly.

3. Cold preserved egg tofu. Ingredients: appropriate amount of lactone tofu, appropriate amount of preserved eggs, appropriate amount of coriander, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of mature vinegar, appropriate amount of sugar, appropriate amount of chili oil, appropriate amount of sesame seeds, appropriate amount of chopped peanuts.

Method: First cut the lactone tofu into pieces, blanch it in a pot, and mince the onions, coriander, and garlic; sauce preparation: add 2 spoons of soy sauce, 1 spoon each of sugar and mature vinegar, and sesame oil to a bowl Mix evenly with half a spoon each of chili oil and set aside; boil the preserved eggs in boiling water for 10 minutes and cut them into wedges; place the preserved eggs around the tofu, pour the sauce over them, and sprinkle with sesame seeds and chopped peanuts.

4. Cold cucumber rolls. Ingredients: 1 cucumber, 4 cloves of garlic, 1 hot pepper, a few peanuts, 2 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, 1 teaspoon of chili oil, half a teaspoon of sesame oil, an appropriate amount of pepper, an appropriate amount of cooking oil, and a little chicken essence .

Method: Peel the cucumber and grate it into thin slices with a grater, then roll it into a roll and spread it on the plate; sauce: add 2 spoons of light soy sauce, 2 spoons of balsamic vinegar, and 1 spoon of sugar to the bowl. One spoonful of chili oil, half a spoonful of sesame oil, appropriate amount of pepper and chicken essence. Heat the cooking oil, pour it in and stir evenly and set aside; mince the garlic, cut the pepper into shreds, chop the cooked peanuts and set aside; add the minced garlic, pepper Pour shredded and crushed peanuts on top of the cucumber rolls, then pour the sauce on top and serve.

5. Cold saliva chicken. Ingredients: two chicken legs, onions, ginger, garlic, light soy sauce, oyster sauce, cooking wine, and balsamic vinegar.

Method: Wash the chicken legs and put them in a pot with cooking wine and blanch them, then remove them and cut them into pieces. Cut the onions, ginger and garlic into minced pieces. Heat the oil and saute the minced onions, ginger and garlic until fragrant. Add light soy sauce and oyster sauce, stir well and set aside. ; Spread the cut chicken legs evenly in the bowl, and pour the saliva chicken sauce over it.