There are many foods that are more delicious when mixed with them, such as cucumbers, lettuce, beans, bean skins, lotus root slices, etc. 1. Cold beans

1. A handful of cowpeas, also called long beans here, wash them, cut them into sections of about 2 cm, and put them in a basin for later use.

2. One piece of red pepper, remove the seeds and cut into wide strips of different colors. 5 pieces of garlic should be patted down with force. After patting down, hold down the knife and pull back so that it will not fly away. Flatten with a non-stick knife and cut into pieces.

3. Next, we blanch the long beans in water, boil water in a pot, add salt, vegetable oil, vegetable oil will be adsorbed on the beans when heated, isolating it from the water, preventing the loss of nutrients, and making the dish Adds color and brightness.

4. After boiling the water, pour in the beans and blanch them for 2 minutes, take out the beans, and cool them down quickly with cold boiled water.

5. After controlling the water in the beans, pour it into a basin, add salt, monosodium glutamate, sugar, balsamic vinegar, and red oil, and mix well by weighing the basin.

6. When weighing the basin, you can turn the seasonings on the bottom of the basin up, so that the mixture is more even and more flavorful, then pour in the minced garlic, stir evenly again, and then put it on the plate. 2. Cold lotus root slices

1. First, let’s prepare the ingredients: peel off the skin of a section of lotus root, clean it, cut it in half, then cut it into slices, and put the slices in a basin Soak in water and add 3 grams of white vinegar to prevent the lotus root slices from oxidizing and turning black in the air.

2. Flatten the garlic and cut it into minced garlic. Cut the ginger into minced ginger and put it in a basin. Cut two shallots into chopped green onions and put them together with the ginger and garlic. Cut two millet peppers into minced ones. Place the pepper rings in a basin.

3. Heat oil in the pot. When the oil is 70% hot, pour the hot oil into the prepared seasoning. The hot oil can instantly absorb the aroma of onions, ginger and garlic.

4. Next, we blanch the lotus root slices, boil water in a pot, add 3 grams of white vinegar, after the water boils, pour in the lotus root slices, stir the lotus root slices continuously, after one minute, Take out the lotus root slices and rinse them with cold water. Rinsing with cold water can make the lotus root slices crispier, and then drain them.

5. Put the lotus root slices in a basin, add the oil-stimulated seasoning, add 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, pour in 5 grams of white vinegar, 5 grams of sesame oil, and use Stir evenly with chopsticks and serve on a plate. 3. Fungus and broccoli

1. Prepare a bag of dry fungus. High-quality black fungus is firm, tough and not easily crushed.

2. Take out the dried fungus and soak it in clean water. Soak the dried fungus in cold water for about 1 hour to make it taste better.

3. Cut off the roots of broccoli and place on a plate for later use. Cut the red pepper into triangular pieces.

4. After an hour, take out the soaked fungus and wash it. Smash the garlic and set aside.

5. Boil water in the pot, add salt and vegetable oil. Add salt. Vegetable oil can make the dishes more green and bright. After the water boils, pour the broccoli and red pepper into the pot and blanch them for 30 seconds. Finally, pour in the black fungus, blanch it in water for another 20 seconds, take it out, and quickly rinse it with cold water to cool down the vegetables and make them crispier.

6. Prepare a small basin, add salt, monosodium glutamate, sugar, vinegar, light soy sauce, sesame oil, and red oil and stir evenly.

7. Pour in the blanched broccoli, red pepper, and black fungus, and mix well. Finally, pour in the minced garlic, stir evenly, and then pour it out and put it on a plate.