Three Shredded Cold Salads 1. Cut the peeled lettuce into shreds, shred the carrots, cut the peeled potatoes into shreds, and soak in water.

Flatten and mince the garlic.

2. Pour half a pot of boiling water into the pot, add a spoonful of salt, add carrots and lettuce, blanch them and take them out.

Then add shredded potatoes, blanch and remove.

3. Prepare the ingredients, add minced garlic, a spoonful of salt, and pour in balsamic vinegar and sesame oil.

4. Add oil to the pot, add Sichuan peppercorns, fry until fragrant, take out the Sichuan peppercorns, pour on the ingredients, mix well and serve 5. Cold tripe 1. Slice the bought tripe into large pieces first 2. Put it in the pot and blanch it

Let cool for a while. 3. Cut into thin strips. 4. Add salt, chopped green onion, coriander, sesame oil, and cold vinegar and mix well. 5. If you like spicy food, add some chili and mix it together. 6. Mix green onions with tofu. 1. Prepare green onions and tofu.

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2. Boil the tofu in a pot of boiling water.

3. Chop the green onions.

4. Cut the tofu into small cubes.

5. Put the tofu and spring onions together, add salt, chicken essence, and chili oil and mix well.

7. Cold Konjac Shreds 1. Prepare ingredients.

A box of konjac shreds, shredded cucumbers and set aside, soaked fungus and shredded and set aside, minced garlic, cut small red peppers into sections, and cut coriander into sections and set aside.

2. Spread the shredded cucumber on the plate and set aside.

3. Put an appropriate amount of water in the pot and boil it, put the fungus shreds into the pot, blanch them and drain them out of the water and set aside.

4. Place the fungus shreds on top of the cucumber shreds on the plate.

5. Add an appropriate amount of cold water to the pot, then pour in the konjac shreds and add a small spoonful of salt.

After the fire boils, turn to medium heat and cook for another five minutes, drain out the water and set aside.

6. Place the konjac shreds on top of the fungus shreds in the plate.

7. Put the minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, light soy sauce, and sesame oil, stir evenly, and let it sit for about ten minutes.

8. When eating, pour the bowl juice onto the konjac shreds, and then sprinkle with coriander.