1. Flammulina velutipes

Raw materials: Flammulina velutipes, Lentinus edodes, celery, half a carrot, 2 red peppers and ginger

Practice:

1. Flammulina velutipes is cut into fingers, Lentinus edodes is shredded, celery is also cut into sections, half a carrot is shredded, two red peppers are shredded, and ginger is shredded

Pour a little old wine

3. Add shredded carrots, shredded mushrooms and celery and stir-fry until cooked

4. Add Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar and stir-fry for a while, and you can go out of the pot. It is soft, crisp, smooth, fragrant, salty, spicy and sweet.

Second, cold celery

Ingredients: a handful of celery, a little peanut oil, a little sesame oil and a little salt.

Practice:

1. Pick the leaves of celery and wash them.

2. put water in the pot, boil the peanut oil, and add the celery. it doesn't take too long to cook for three or four minutes.

3. Take the celery out and put it in cold water for supercooling. Peel the celery (boiled celery is easy to peel), cut it into pieces, put it on a plate, sprinkle with a little salt and mix well. Pour in a little sesame oil and mix well. This cold celery is green and crisp, which is a good appetizer.

3. Ice white jade fruit salad

White jade tofu, as a freezing point material, is mixed with various fruits. After being chilled, it is smooth, tender and refreshing, and tastes excellent. Ingredients: 1 box of white jade tofu, half a cup of milk, apples, watermelons and green twips. Step by step:

1. Cut all kinds of materials into small pieces, and it is best to remove seeds from green twips.

2. pour milk on the fruit bowl evenly, add some sugar and stir evenly, and serve after cooling.

note: white jade tofu is tender and difficult to cut, so it can be frozen in the refrigerator for 1 minutes before cutting. If you can't finish eating it at one time, you can put it in the refrigerator with water.

Fourth, cold spinach

Ingredients: spinach, amber peanuts

Practice: 2 kg of spinach, washed and cut into sections. Blanch it with boiling water on the stove for use.

ingredients: salt, a little monosodium glutamate, garlic powder and sesame oil, stir well together. Finally, you can put some amber peanuts. You can serve it, which saves time and trouble, is nutritious and refreshing. It is a delicious cold dish in summer.

Tip: spinach must be washed, and mustard oil can be used if you like mustard.

5. Cold bitter gourd

Ingredients: 5g of bitter gourd, 9g of cooked vegetable oil, 1g of soy sauce, 2g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic.

Production:

(1) Cut the bitter gourd in half, remove the pulp, clean it, cut into 1cm-wide strips, scald it in boiling water, soak it in cold boiling water, take it out, and control the moisture.

(2) Add shredded pepper and salted brain to the bitter gourd strips. After that, control the moisture, then soak it in cold boiling water and take it out. Put soy sauce, bean paste, garlic paste and cooked oil and mix well.

Six, cold kelp shreds

Ingredients: kelp 3g

Practice:

1. Wash kelp, cut it into filaments, cook it for half an hour, take it out and let it cool.

2. after cooling, add garlic, sesame oil, vinegar, monosodium glutamate and other seasonings, and mix well to serve. (No need to add salt)

Kelp is a marine vegetable, which contains iodine, alginic acid and mannitol, and can prevent and treat goiter, cretinism, rickets and rickets. Modern pharmacological research shows that eating kelp can increase the activity of mononuclear macrophages, enhance the body's immunity and radiation resistance.

VII. Cold gluten

Ingredients: 25g of gluten, 5g of fresh mushrooms, 5g of bamboo shoots, sesame oil, a little sugar, 2 tablespoons of soy sauce and 1 tablespoon of soy sauce.

practice:

(1) shred the gluten.

(2) Soak and wash the fresh mushrooms, roll them with Buddha's water, take them out, spread them, freeze them and shred them.

(3) Fill a large bowl with soy sauce, soy sauce, sesame oil and sugar, and mix well.

VIII. Cold shredded asparagus

Ingredients: 3g fresh asparagus, salt and sesame sauce

Practice:

Wash fresh asparagus, peel off the old skin, then cut it into shreds, add appropriate amount of salt, sesame sauce and other seasonings and mix well, and serve.

Asparagus has a strong disease resistance, and it does not need pesticides in the growth process, so it is a real green and pollution-free vegetable. Asparagus contains vitamins A, B1, B2, nicotinic acid and various trace elements. Modern pharmacological studies have confirmed that asparagus has health care functions such as regulating immune function, anti-tumor, anti-fatigue, anti-cold, anti-hypoxia and anti-peroxidation.

IX. Mix beans with sesame sauce

Ingredients: fresh beans, sesame sauce, refined salt, pepper oil and Jiang Mo.

Method of making:

1. Cramp, break and wash the beans, soak them in cold water after they are cooked in a boiling pot, take them out and control the water, and put them in a mixing plate.

2. Mix sesame paste with cold water, heat pepper oil, add monosodium glutamate and refined salt Jiang Mo, pour it on the beans, mix well and serve immediately.

1. Cold shredded radish

Ingredients: 3g of white radish

Practice:

First, wash the white radish, peel off the old skin, then cut it into shreds, add appropriate amount of salt, sesame oil, monosodium glutamate and other seasonings, and mix well to serve.

radish is also called radish, and radish seeds are called radish seeds. Radish contains a lot of cellulose, vitamins, trace elements and double-stranded RNA. Cellulose can promote gastrointestinal peristalsis and prevent constipation. Double-stranded RNA can induce human body to produce interferon and enhance human immunity. White radish is a cruciferous plant, which is abundant in China and lasts all year round. White radish and green radish have similarities. Carrots contain more carotene and can also be used as medicinal food.

Xi. Lettuce with garlic paste

Ingredients: 1, grams of lettuce, one head of garlic, 1 grams of sesame oil, 25 grams of vinegar and 2 grams of salt.

Production:

1. Scrape the lettuce, cut it into strips with a length of 5cm and a width of 1cm, peel the garlic and mash it.

2. put lettuce in salt and mix well. after salting out, drain the remaining juice and put it on a plate. put garlic paste, sesame oil and vinegar and mix well and serve.

12. Cold Lycium barbarum dish

Ingredients: 3g of Lycium barbarum dish, salt, sesame oil, vinegar, monosodium glutamate and other seasonings

Practice:

1. Wash Lycium barbarum dish first and cut it into sections, about 2cm long.

2. blanch the medlar with water, take it out and let it cool.

3. add salt, sesame oil, vinegar, monosodium glutamate and other seasonings and mix well. serve.

Lycium barbarum L. contains betaine, aromatic glycoside, vitamin C, various amino acids, carotene, riboflavin and nicotinic acid, which can indirectly enhance immunity.

XIII. Cold Houttuynia cordata Thunb

Ingredients: Houttuynia cordata Thunb. 3g, salt, yellow wine, sesame oil, monosodium glutamate and other seasonings

Practice:

1. Wash Houttuynia cordata Thunb. first, cut it into pieces about 3cm long

2. Add salt, yellow wine, sesame oil, monosodium glutamate and other seasonings and mix well to serve.

Houttuynia cordata Thunb has a special taste because it contains a lot of volatile oil. Studies have confirmed that Houttuynia cordata Thunb has the functions of resisting pathogenic microorganisms, enhancing the activity of mononuclear macrophages, enhancing non-specific immunity and anti-peroxidation.

XIV. cold pig ears

raw material: pig ears.

ingredients: shallots and coriander.

Practice:

1. Wash pig ears with salt and white vinegar several times to remove the fishy smell.

2. scalding the water after boiling is still to remove the fishy smell.

3. Reheat some water and add some salt, star anise, ginger, a few drops of cooking wine and a little soy sauce.

4. After boiling, put the processed pig's ears and cook for about 25 minutes on medium fire.

5. Take them out and let them cool and cut them into shreds.

6. Add soy sauce, sugar, red oil, shredded onion and coriander.

7. put it in the refrigerator and let it cool thoroughly.

8, cool, especially suitable for summer

15, mixed with yellow croaker

Ingredients: 2 fresh yellow croaker.

seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil.

Production:

1. Clean the yellow croaker, steam it in a drawer until it stops growing, take it out, remove the head, tail, shark's fin and skin, and poke the meat into a garlic clove shape.

2. add salt, monosodium glutamate, wine, vinegar, chopped green onion and sesame oil, mix well, put on a plate and sprinkle with parsley.

XVI. Tropical Fruit Style

Bananas and mangoes are both fruits with strong fragrance. Adding lemon juice can make salads more refreshing, and adding ice cream in summer is the best choice!

ingredients: 1 mango, 1 banana, 2 lemons, and 1 cup of milk ice cream

Steps:

1. Peel all the fruits, remove the seeds from the mango, and cut the pulp into small Ding Sheng.

2. Mix lemon juice with liquid ice cream and pour it on the fruit.

Note:

1. The taste of fruit can be changed according to personal taste. When the acidity is too heavy, you can add some sugar.

2. As ice cream melts quickly, you should add it as you eat it.

XVII. iceberg and arctic wild vegetable fragrance

materials: 2 to 25g of bracken and 1g of arctic shellfish.

seasoning: salt, chicken powder, garlic paste, pepper oil and a little sugar.

Practice: 1. Cut the shell from the cross section, wash it, cook it in boiling water, take it out and soak it in cold water. 2. Take out the arctic shell, control the moisture, mix well with the above seasonings, and set the plate. 3. Wash bracken, cut it into 1-2 inch long sections, splash water, put it in cold water for supercooling, control the moisture, add the above seasonings and mix well, and serve.

Tip: Pteridium aquilinum can be replaced with other northeast wild vegetables, which are sold in all major supermarkets.

Features: The collocation of the northern shell and the green vegetables enhances the value of wild vegetables, and also makes the original wild vegetables with few mouths rich in taste, and the northern shell is flexible. The whole dish has the fresh flavor of seafood and the fragrance of wild vegetables, and the flavor is good. World food network

XVIII. Crispy, one product and three shreds

Materials: 4 pieces of cabbage, half a green bamboo shoot and half a red radish.

seasoning: salt, sugar (a little), chicken essence powder, white vinegar, 1-2 drops of sesame oil and garlic paste.

Practice: 1. Shred the cabbage patch, green bamboo shoots and red radish for later use. 2. Put all the materials in ice water and ice them for 8 to 1 minutes. 3. Remove the materials from the ice water, control the moisture, add the above seasonings and mix well.

tip: 1. control the freezing time, if it is too long, water will penetrate into the material. After ice-cooling, Sansi will be cooler, crisper and cooler. 2. White vinegar only needs to be added a little bit to taste and stimulate appetite; Garlic paste can be added more, which plays a role in sterilization and taste improvement.

features: good sensory effect, bright and clear color matching, fragrant and crisp taste, mainly salty and fresh.

XIX. Celebrate the bumper harvest of farmers

Materials: 1 piece of cabbage, half a piece of bean curd skin, 1 tomato, 5 grams of cooked peanuts, 1 preserved egg, 1 grams of sausage, proper amount of black fungus and half an onion.

seasoning: salt, chicken essence powder, sesame oil (2 to 3 drops is enough), garlic paste and a little sugar.

Practice: 1. Wash all materials, tear them into small pieces by hand or cut them into small pieces with a knife for later use. 2. Mix the materials with the above seasoning.

tip: sausages can also be replaced by ham.

Features: Rich in nutrition, tomatoes are rich in vitamins, auricularia auricula is rich in iron, and sausages and vegetables are mixed together, giving people a feeling that the whole dish is full of excitement for farmers to celebrate the harvest.

2. Sliced melon with prawns in oyster sauce

Material: 1 to 15g of prawns and 2 pieces of cucumber.

seasoning: oyster sauce, chicken essence powder, a little sugar and red pepper oil.

Practice: 1. Wash the green shrimps, shell them, remove the shrimp lines, and scratch them on the back with a knife for later use. 2. Cut the cucumber into strips of about 1 inch, sprinkle some salt and mix it. When it separates out water, dry it with gauze for later use. 3. Cook the shrimps in boiling water, remove them and soak them in cold water for 8 to 1 minutes. 4. Add all the ingredients to the above seasonings and mix well.

Tip: 1. Salt out the cucumber to remove water first, so that there won't be too much soup in the cold salad later, which will affect the taste. 2. If you like spicy food, you can order some red pepper oil, and the spicy degree is as you like. 3. Using oyster sauce can not only refresh, but also match with green shrimp, which brings out the best in each other and has a stronger fragrance. World food network

features: the cucumber is crisp and chewy, the shrimp is fresh and sweet, and the whole dish is bright and attractive.