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

Practice: 1. Flammulina velutipes is cut into finger-length sections, mushrooms are shredded, celery is also cut into sections, half carrots are shredded, two red peppers are shredded, and young ginger is shredded. 2. Then heat the oil pan, stir-fry shredded ginger and pepper first, and pour a little old wine. 3. Add shredded carrots, shredded mushrooms and celery to stir-fry until cooked. 4. Add Flammulina velutipes to stir-fry.

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 the 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 it (boiled celery is easy to peel), cut it into sections, put it on a plate, sprinkle 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.

Three, ice white jade fruit salad

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

Step: 1. Cut all kinds of materials into small pieces, and it is best to remove seeds from Qingti. 2. Evenly pour milk on the fruit bowl, add some sugar and stir well, and serve after chilling.

Note: white jade tofu is tender and difficult to cut, so it can be chilled in the refrigerator 10 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

Raw materials: 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. It can be served, which saves time and trouble, is nutritious and refreshing, and is a delicious cold dish in summer.

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

Five, cold bitter gourd

Ingredients: 500g of bitter gourd, 9g of cooked vegetable oil, 0g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic.

Production: (1) Cut Momordica charantia in half, remove the pulp, clean it, cut into strips with a width of 1 cm, scald it in boiling water, soak it in cold boiling water, take it out, and control the moisture. (2) Add shredded pepper and refined salt 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 silk

Ingredients: kelp 300g.

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, containing iodine, alginic acid and mannitol, which 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.

Seven, cold gluten

Ingredients: 250g of gluten, 500g of fresh mushrooms, 50g of bamboo shoots, sesame oil, a little sugar, 2 tablespoons of soy sauce, soy sauce 1 spoon.

Practice: (1) shred 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, sugar, etc. and mix well.

Eight, cold shredded asparagus

Ingredients: 300g fresh asparagus, salt and sesame paste.

Practice: Wash the fresh asparagus, peel off the old skin, then cut it into filaments, add appropriate amount of salt, sesame sauce and other seasonings and mix well, then 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, B 1, 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.

Nine, sesame sauce mixed with beans

Raw materials: fresh beans, sesame paste, refined salt, pepper oil and Jiang Mo.

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

Ten, cold radish

Ingredients: 300g of white radish.

Practice: Wash the white radish first, 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 eat.

Radish is also called radish, and radish seed is called radish seed. 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.

Eleven, garlic lettuce

Raw materials: lettuce1000g, one head of garlic, sesame oil10g, 25g of vinegar and 2g of salt.

Production: 1, scrape and peel lettuce, cut into strips with a length of 5 cm and a width of 1 cm, peel garlic and mash. 2. Put the lettuce in salt and mix well. After salting out the water, drain the remaining juice and put it on the plate. Put the garlic paste, sesame oil and vinegar and mix well and serve.

Twelve, cold medlar dishes

Ingredients: 300g of Lycium barbarum, salt, sesame oil, vinegar, monosodium glutamate and other seasonings.

Practice: 1. First, wash the medlar and cut it into sections, about 2 cm long. 2. blanch the medlar with water, remove it and let it cool. 3. Add salt, sesame oil, vinegar, monosodium glutamate and other seasonings and mix well.

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

Thirteen, cold houttuynia cordata

Ingredients: Houttuynia cordata 300g, salt, yellow wine, sesame oil, monosodium glutamate and other seasonings.

Practice: 1. Wash Houttuynia cordata first and cut it into sections about 3 cm long. 2. Add salt, yellow wine, sesame oil, monosodium glutamate and other seasonings and mix well. 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.

Fourteen, cold pig ears

Raw materials: pig ears. Ingredients: shallots and coriander.

Practice: 1, the pig's ears were washed several times with salt and white vinegar to remove the fishy smell. 2, hot after the water is boiled, or to get rid of 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. Remove and cool and cut 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.

Fifteen, 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 the drawer until it is cut off, remove the head, tail, shark's fin and skin, and poke the meat into garlic cloves. 2. Add salt, monosodium glutamate, wine, vinegar, chopped green onion and sesame oil, mix well, serve on a plate and sprinkle with parsley.

Sixteen, tropical fruit style

Banana and mango are both fruits with strong fragrance. Adding lemon juice can make salad more refreshing, and adding ice cream in summer is a good choice!

Materials: mango 1 piece, banana 1 piece, 2 lemons, milk ice cream 1 cup.

Step: 1. Peel all fruits, remove seeds from mangoes, and cut the pulp into small Ding Sheng and put it into a plate. 2. Mix the lemon juice with the ice cream that melts into liquid 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. As the ice cream melts quickly, you should add it as you eat it.

Seventeen, iceberg Arctic potherb incense

Ingredients: 200-250g bracken, 0/00g arctic shell/kloc.

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

Practice: 1. Cut the northern shell from the cross section, wash it, blanch it in boiling water, pick it up 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 to 2-inch long sections, splash water, put it in cold water for supercooling, control the moisture, add the above seasonings, mix well, and serve.

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

Features: The collocation of arctic shell and green vegetables enhances the value of wild vegetables, and also makes the original wild vegetables rich in taste, and the arctic 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

Eighteen, crisp, one product and three silk

Ingredients: 4 pieces of cabbage, half of green bamboo shoots and half of red radish.

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

Practice: 1. 2. Put all the materials in ice water for 8 to 10 minutes. 3. Remove the materials from the ice water, control the moisture, add the above seasonings and mix well.

Tip: 1. The freezing time should be controlled well, 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. Farmers celebrate the bumper harvest

Ingredients: cabbage patch 1 piece, half a piece of bean curd skin, tomato 1 piece, 50g of cooked peanuts, preserved eggs 1 piece, 0g of sausage 100, proper amount of auricularia auricula, and half an onion.

Seasoning: salt, chicken powder, sesame oil (2 to 3 drops), garlic paste, 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: Sausage can also be replaced by ham.

Features: Rich in nutrition, tomatoes are rich in vitamins, black fungus is rich in iron, and sausages and vegetables are matched with meat and vegetables. The whole dish gives people a feeling of the excitement of celebrating the harvest of farmers.

Twenty, green shrimp mixed with melon strips in oyster sauce

Ingredients: Shrimp 100 to150g, 2 cucumbers.

Seasoning: oyster sauce, chicken powder, a little sugar, red pepper oil.

Practice: 1. Wash the green shrimp, shell it, remove the shrimp line, and scratch it on the back with a knife for later use. 2. Cut the cucumber into strips about 1 inch, sprinkle some salt and mix. When it separates out water, dry it with gauze for later use. 3. Cook the shrimps in boiling water, take them out and soak them in cold water for 8 to 10 minutes. 4. Add all the ingredients to the above seasonings and mix well.

Tip: 1. Salting out the water from the cucumber first can prevent too much soup from affecting the taste when it is cold. 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 color of the whole dish is bright and attractive.