1. Cold cucumber, yuba and fungus. Ingredients: 2 cucumbers, 2 yuba, 1 handful fungus, 1 handful peanuts, 2 garlic, 2 spicy millet, 2 spoons of light soy sauce, 1 spoon of mature vinegar, 1 spoon of salt.

2. Preparation method: First wash the cucumber, flatten it and then cut it into small sections and put it in a bowl.

3. Soak the yuba in water until soft, cut into small pieces and set aside; soak the fungus in water for 30 minutes in advance.

4. First blanch the fungus in boiling water for about 2 minutes, then add the yuba and blanch it for 30 seconds, take it out and put it in cold water.

5. Add vegetable oil to the pot, add 1 handful of peanuts to the cold oil, stir-fry slowly over low heat until the color becomes darker, take it out and set aside.

6. Chop 2 millets, cut the garlic into minced garlic, put it in a bowl, add an appropriate amount of star anise pepper to the oil pan, stir-fry until fragrant, and then pour hot oil directly on the minced garlic. Go up, stimulate the aroma, pick out the aniseed ingredients, add 2 spoons of light soy sauce, 1 spoon of rice vinegar, 1 spoon of salt, 1 tsp of sugar to the bowl, stir evenly, and the sauce is ready.

7. Put the drained fungus and yuba root and cucumber together, then add peanuts and appropriate amount of coriander.

8. Finally, pour the sauce in and stir evenly. Our cold cucumber, yuba and fungus is ready. Arrange on a plate and enjoy.

9. Cold lettuce and fungus. Ingredients: 1 lettuce, half a carrot, 1 handful of fungus, 2 garlic, 1 spoon of chili powder, 1 spoon of hot oil, 3 spoons of light soy sauce, 2 spoons of balsamic vinegar, a few drops of sesame oil, 2 spoons of chili oil.

10. Preparation method: Peel the lettuce and carrots, cut them into sections with a diagonal knife, and then cut them into thin slices.

11. Make a sauce: mince the garlic and put it in a bowl, add 1 spoonful of chili powder, pour a spoonful of hot oil, add light soy sauce, balsamic vinegar, sesame oil, and chili oil and stir evenly.

12. Boil the cut lettuce and carrots in boiling water for 1 minute, drain out the cold boiling water, and then pour the soaked fungus into the boiling water, drain them all and put them in a large bowl.

13. Pour the sauce on top.

14. Finally, mix evenly. Our lettuce cold dish is ready. The lettuce is crisp and refreshing. It is particularly appetizing and relieves greasiness. It is rich in nutrition and beautiful in color when paired with carrots and fungus. If you like spicy food, you can add chili oil. If you don’t add chili oil, the taste will be light and refreshing. Adults, children and the elderly can eat it.

15. Homemade jelly. Ingredients: 200g pea starch, 200g water, 1000ML sauce: 2 minced garlic, soy sauce, 2 spoons of mature vinegar, 2 spoons of salt, 1/2 spoon of white sugar, 2 grams of chili powder, 1 spoon.

16. Preparation method: Add 200 grams of pea starch into a bowl, and then stir well with 200 grams of water.

17. Add 1000ML of water to the pot and boil until the water bubbles slightly.

18. Then slowly pour in the starch water, stirring while pouring, until it becomes transparent, then turn off the heat.

19. Pour it into the mold while it is still hot. The mold can use a basin or a plate.

20. Adjust the sauce: mince the garlic, add 1 spoonful of chili powder, pour a spoonful of hot oil, then add light soy sauce, 2 spoons of mature vinegar, 2 spoons of salt, 1/2 spoon of white sugar and 2 grams of sugar, stir Evenly.

21. After the jelly has cooled, cut it into the small pieces you like.

22. Then put the sauce into a bowl, add cucumber and an appropriate amount of coriander, and mix evenly.