First, the recipe garlic mixed with cucumber materials: cucumber, red pepper, garlic seasoning: one tablespoon of salt, sugar and vinegar. Practice: 1, garlic peeled, red pepper pedicled, washed and chopped. 2. Wash the cucumber, cut it in half, cut it into sections, pat it with the back of a knife, put it in a bowl, add seasoning and mix well, and marinate for 3 minutes. 3. Put the red pepper and minced garlic in the pickled cucumber bowl, stir well, put it in a plate and drizzle with sesame oil. Cold bitter gourd slices Ingredients: 500g fresh bitter gourd. Seasoning: salt and sugar15g each, balsamic vinegar10g, pickled pepper, monosodium glutamate, pepper oil, chopped green onion and Jiang Mo. Production: 1, cut off the stem and tail of bitter gourd, cut it open, remove the seeds and pulp, wash it, cut it into thin slices, put it in a bowl, mix it with salt, pickle it for about two hours, and remove the bitterness. 2. Wash with cold boiled water to remove the salty taste, then add the above seasoning and mix well. After 30 minutes, you can eat it. Functions: clearing away heat and summer-heat, improving eyesight and detoxifying, stimulating appetite and quenching thirst. It has five flavors of sour, sweet, hemp, spicy and salty, and has a unique flavor. ——————————————————————————————————— Cold lotus root material: lotus root, red pepper, onion seasoning: one tablespoon of sugar, vinegar and sesame oil. Practice: 1, lotus root peeled, washed, sliced and put in. 2, red pepper, onion were washed and chopped. 3. Pour a proper amount of water into the pot and bring to a boil. Add lotus root slices and cook them. Take them out, drain the water, put them in a plate, let them cool, add chopped red pepper, chopped green onion and seasonings and stir them evenly. ———————————————————————————————————————————— Mung bean honey paste raw materials: mung bean100g, japonica rice100g, glutinous rice100g, almond 50. Accessories: 200 grams of honey. Practice: 1. Wash mung beans and soak them in clear water1hour; Wash almond with boiling water for 20 minutes, peel off the kernel and crush it with a pulverizer; Clean japonica rice and glutinous rice, soaking in clear wat for 1 hr, and pulverizing with a pulverizer; Wash honeysuckle, soak it in boiling water 1 hour, and take out the flowers and use their juice. 2. Put the pot on fire, add mung beans, inject 700 grams of water, boil the mung beans with low fire until they peel, and remove the mung bean skin. 3. Pour almond powder, rice flour and honeysuckle juice into mung bean soup, stir constantly, add honey after boiling, let it cool off from the fire, pour it into a flat plate and put it in the refrigerator to cool thoroughly. —————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————————— ——————————————————————————————————— summer village material: 240 grams of fresh asparagus, 0/60 grams of fresh mushrooms/kloc. Seasoning: vegetarian soup 1 cup, half a teaspoon of salt and sugar, ginger juice and oil 1 teaspoon, a little pepper and sesame oil. Practice: 1. Fresh mushrooms are pedicled, washed and simmered with boiling seasoning (about 1 min). 2. Remove old terrier from the roots of fresh asparagus, add oil and salt, blanch in boiling water 1 min, take out and soak in cold water for a while, then simmer in boiling seasoning for two minutes to make it tasty.