1, cold jellyfish head. Ingredients: jellyfish head150g. Ingredients: 25g of minced chives, 0/5g of soy sauce/kloc-,proper amount of sugar, 2g of monosodium glutamate, 0/0g of sesame oil/kloc-,and 0/5g of refined oil/kloc-. Practice: Choose jellyfish marinated every other year, wash off the sediment, soak it in clear water for 5-6 hours, then rinse off the sediment, cut it into small pieces along the jellyfish petals, and rinse it with sand filter water for several hours. Put the chopped green onion in a small bowl, put the refined oil into a pot, heat it, and rush into the chopped green onion bowl to make the chopped green onion smell, that is, onion oil. Filter the jellyfish head to remove water, enlarge the bowl, inject boiling water at 80℃ for scalding, immediately drain the boiling water, add soy sauce, sugar and monosodium glutamate while it is hot, mix well, then pour in sesame oil and scallion oil and serve.

2, cold fungus. Ingredients: 20 grams of auricularia auricula (water hair) and 3 cloves of garlic. Accessories: appropriate amount of sesame oil, a little sugar, aged vinegar 1 spoon, 7ml of soy sauce, a little chicken powder, 2 spoons of chopped pepper sauce, and appropriate amount of salt. Practice: Soak the auricularia auricula in cold water, soften it and clean it. Pour water into the pot, boil, add fungus, blanch and remove for later use. Drain the fungus and chop the garlic. Take the oil pan, add a little vegetable oil, add garlic and saute until fragrant. Add 2 tablespoons chopped pepper sauce and mix well. Add seasonings such as soy sauce and balsamic vinegar into auricularia auricula and mix well. Pour the fragrant garlic and chopped pepper on the fungus and mix well. Finally, put two teaspoons of sesame oil.

3, cold lettuce. Raw materials: 200g of lettuce, 0/50g of water-borne fungus/kloc-,and appropriate amounts of ginger, salt, sugar, monosodium glutamate, vinegar and sesame oil. Practice: wash the lettuce, cut it into sections, add salt and mix well to marinate it slightly; Wash the fungus, peel the ginger, and cut into filaments. Add salt, sugar, monosodium glutamate and vinegar to lettuce, mix well, put it in a plate, add shredded fungus and ginger, and pour in sesame oil and mix well.