1, ingredients preparation: one potato, peeled and shredded, rinsed twice and drained. Chop garlic, wash and chop shallots, and wash and chop red and green peppers. Prepare cold sauce: soy sauce, sugar, salt, vinegar and minced garlic, and mix well together.

2. Boil a little boiling water, put the shredded potatoes in the water for 30 seconds, cut them off, and don't overcook them.

3. Pick up the shredded potatoes after blanching and put them into a lunch box prepared in advance, and pour the cold sauce into it and stir well. Heat hot oil in a hot pan, stir-fry the chopped green and red peppers until fragrant, then pour them on the shredded potatoes and sprinkle with chopped chives.

Preserved egg salad

1, food preparation: more than two preserved eggs, peeled and washed; Two green peppers, chopped into small pieces; Chop ginger; Chop garlic.

2. Blanch the preserved eggs in hot water for 2-3 minutes, then cut them, and then cut them into plates. Sprinkle Jiang Mo and minced garlic evenly on the preserved eggs.

3. Put small pieces of green pepper into a hot pot of hot oil, add hot sauce and stir fry 1-2 minutes until cooked. Sprinkle green pepper and oil on preserved eggs to give off fragrance. Finally, sprinkle balsamic vinegar on the preserved eggs.

Cold zucchini and melon

1, ingredients preparation: one zucchini, washed and kneaded into filaments; A few garlic, pat flat and chop.

2. Prepare cold sauce: garlic, a tablespoon of hot sauce, soy sauce, a little oil and a little salt, and mix well. The ratio is arbitrary, but the amount of soy sauce is slightly higher.

3. Put shredded zucchini on the plate, and then pour the mixed cold sauce on it. You can eat it directly without waiting.

Cold kelp silk

1, food preparation: a small bowl of kelp, washed and drained; Cut ginger into a handful of ginger powder; Garlic is flattened and chopped in large quantities; Seven or eight dried peppers, chopped.

2. First, put kelp silk into boiling water for about five minutes, then scoop up cold water and put it into a larger container.

3. Start seasoning kelp, add a little vinegar and sugar, and then add Jiang Mo and minced garlic. Heat the oil in the pot, add the dried Chili and stir-fry until fragrant, then pour the hot oil on the kelp and stir evenly with chopsticks.