1. Cold vegetable pulled skin Ingredients: Northeastern pulled skin, carrots, cucumbers, black fungus, shredded tofu Preparation: 1. Cook the pulled skin, soak in cold water and set aside.

Wash and shred carrots and cucumbers.

Blanch the black fungus and cut into shreds.

2. Put the main ingredients into a small basin, add 2 or 3 cloves of chopped garlic, balsamic vinegar, salt and sesame oil.

If you like it spicier, you can add chili sauce or pickled sansho pepper.

Mix well and serve.

Others: You can add cooked lean pork shreds and mix together.

2. Cold spinach Ingredients: 750 grams of fresh spinach, appropriate amounts of refined salt, MSG, shredded green onion, shredded ginger, pepper oil, and sesame oil.

Preparation method: 1. Remove the old leaves from the spinach and split it.

Wash with water to remove sediment and remove the water.

2. Pour water into the pot, bring to a boil, add spinach and fry until soft, take it out and let it cool in cold water, squeeze out the water, put it in a bowl, add refined salt, monosodium glutamate, green onion and ginger shreds and mix well.

3. Wash the pot, add a little sesame oil, and heat it over low heat until it is 50% to 60% hot. Add the Sichuan peppercorns and stir-fry until the aroma is released. Remove the Sichuan peppercorns and use them. Pour the Sichuan peppercorn oil on the spinach in the bowl and cover it with a plate.

Uncover it in a while and put it into the plate.

3. Preparation method of Beijing-style red oil cucumber: (1) Wash the fresh and tender cucumber with water, cut off both ends, cut it in half and remove the pulp, pat it with a knife and cut it into small pieces, put it in a small basin, add a small amount of salt to marinate

After a few minutes, rinse with cold water and drain.

(2) Take refined salt and put it into a small bowl, mix red oil, soy sauce, minced garlic, white sugar, monosodium glutamate and sesame oil to make a sauce.

(3) Place the cucumber pieces on a plate, pour the red oily sauce on top and serve immediately.

Features: Fragrant and crispy spicy melon 4. Pepper and cucumber strips Ingredients: 200 grams of cucumber, 50 grams of red pepper.

Seasoning: salt, chicken essence, green onion, ginger, sugar, white vinegar, stock, water starch, sesame oil, and appropriate amount of cooking oil.

Preparation method: 1. Wash the cucumber, remove the seeds and cut into 5 cm long sections, add appropriate amount of salt and marinate for 3 minutes; 2. Remove the seeds and stems of the red pepper, wash and cut into shreds, wash and cut the green onions and ginger into shreds;

3. Set the pot on fire and add oil. When the oil temperature is 40% hot, add shredded onion, ginger and red pepper. Stir-fry until fragrant. Add cucumber strips and stir-fry. Add sugar, a little stock, white vinegar and water starch to thicken the gravy.

, pour in sesame oil and serve.

Features: Emerald green color, crispy and refreshing, moderately hot and sour.

5. Lotus root slices mixed with sesame seeds Ingredients: 400 grams of white lotus root, 50 grams of shredded red pepper, a little shredded green onion and ginger.

Seasoning: 1 tablespoon oil, 15 peppercorns, 2 teaspoons salt, 1 tablespoon white sugar, 1 teaspoon white vinegar, 1 teaspoon chicken essence.

Preparation method: 1. Scrape the lotus root segments and cut into round thin slices, then rinse and soak with water to remove the lotus root powder.

2. Boil water (enough to submerge all the lotus root slices), quickly blanch the lotus root slices in the water, take them out, immerse them in cold boiled water several times, drain them after they cool down and put them on a plate.

3. Heat a wok, add oil, add Sichuan peppercorns and fry slowly until fragrant.

4. Add shredded ginger and stir-fry until fragrant, add salt and white sugar at the same time, push with a shovel to melt the seasoning as much as possible, then turn to high heat and pour into the white vinegar pot and continue stirring.

5. When the soup boils, reduce the heat to low and add mushroom essence, shredded green onions and shredded bell peppers.

6. Pour all the seasoning soup into the plate holding the lotus root slices.

6. Cold Houttuynia cordata Ingredients: 300 grams of Houttuynia cordata.

Seasonings: appropriate amounts of salt, soy sauce, vinegar, sugar, chicken essence, red oil, dried chili pepper, rice wine, and sesame oil.

Preparation method: 1. Pinch off the old roots and whiskers of Houttuynia cordata, leaving the tender white roots and leaves. Wash several times with clean water to remove sediment, soak in cold water for 10 minutes, remove and drain.

Cut into sections about 3 cm long; 2. Put the Houttuynia cordata in a basin, add salt, soy sauce, sugar, vinegar, chicken essence, red oil, fried chili peppers, and oil, mix well, and serve.

Features: Hot and sour, slightly sweet, light and refreshing, it is a good dish on the summer table.

7. Beef mixed with coriander Ingredients: 250 grams of braised beef, 50 grams of coriander.

Seasoning: 10 grams of beef broth powder, 8 grams of fresh dew, 3 grams of MSG, 5 grams of fine sugar, 5 grams of rice wine, 5 grams of mature vinegar, 8 grams of red oil, 5 grams of sesame oil, and a small amount of minced garlic.

Preparation method: first cut the braised beef into even thin slices; then add beef broth powder, fresh dew, monosodium glutamate, fine sugar, rice wine, mature vinegar, red oil, sesame oil, minced garlic, mix well, and finally add chopped coriander segments.

Mix and serve.

Features: Rich beef aroma.

8. Garlic and fungus Ingredients: Fungus Seasoning: minced garlic (mince the garlic), onion, ginger, refined salt, sugar, vinegar, chicken essence, pepper, sesame oil Production method: 1.

Soak the dried fungus in water (be sure to soak it carefully), wash it, and blanch it in boiling water (that is, put it in the boiling water and take it out immediately).

Drain and place on a plate.

2.

Put the minced garlic into a small bowl, add refined salt, sugar, vinegar, minced ginger, and garlic and stir evenly.

3.