Which small cold dishes are served at home, refreshing, appetizing and greasy, and can be served in 5 minutes? Peel the lotus root from the cold lotus root slices, cut them into slices, put them in a pot, and soak them in cold water for 2min to prevent the duck gizzards from oxidation and blackening. Ginger slices are cut into ginger foam, pepper is cut into red pepper granules, and pepper is cut into granules, which are put together in a pot for color. Boil water in a pot, add white rice vinegar, and after the water is boiled, add the duck gizzard to make the duck gizzard evenly heated. Add water 1min, pour it into a colander, drain and cool.

Take a mixed vegetable basin, pour ginger foam and green and red pepper granules, add edible salt, white sugar, white rice vinegar, sesame oil and oil onion, mix and melt all seasonings with chopsticks, then pour duck gizzard, mix well, and serve.

Cold cabbage heart, one cabbage heart, directly cut off the root, and then tear off the cabbage leaves. Put it in a basin, clean it, and put it in a colander to drain the water. Spread the cabbage leaves on the chopping block, cut them into even thin strips with a knife, and put them into a basin for reservation after cutting. Cut half a piece of pepper into thin strips and put it in a small pot. Chop a handful of Xianglai, chop a few pieces of garlic into mashed garlic, remove the onion heart from the shallots, cut them into Beijing shallots with a flower knife, and put them into a pot for reservation.

Pour the hot pot side dish cut into small pieces into the cold salad basin, add a spoonful of edible salt, a proper amount of soy sauce, a small amount of rice vinegar, a small spoonful of white sugar to refresh, add a proper amount of sesame oil, and mix with chopsticks to melt the seasoning. Then pour in shredded Chinese cabbage cut into small pieces, grab and mix well, and serve on the plate.

Wash a plate of kelp with hot and sour kelp silk and reserve it. Flatten the garlic, cut it into mashed garlic, cut 4 millet peppers into small rings, chop a handful of fragrant lai and put them into the pot together. Boil boiling water out of the pot, add 1 spoon of edible salt to taste, and then pour a small amount of edible oil to improve the color of the dishes. After the water is boiled, go into the sea, soak it for 2 minutes, pour it into a colander to drain the water, and let it pass through cold water for reservation. Take a mixed vegetable bowl and pour in garlic, pepper and vanilla.

Add 2 grams of edible salt, white sugar 1 g, soy sauce 10 g, rice vinegar 15 g, spicy fresh dew 10 g, Chili oil 10 g, pour in kelp, mix well with chopsticks, and serve on a plate.

Stir-fried tofu with cold dishes. Prepare 500 grams of tofu in advance, wash it, cut it into 0.5 cm thick slices, and put it in a plate for reservation. Pour vegetable oil out of the pan, and when the temperature reaches 50% heat, add water tofu and fry it for 2 minutes. When the tofu is fried until the skin is golden, you can fish it up to control oil and replenish water.

Remove the onion core from the second section of shallot, then cut it into thin strips, cut the millet and spicy one into thin rings, put it together with the Beijing onion, and cut the Xianglai two into sections and put them into the pot together. And cut the fried tofu into strips, put it into a cold dish basin, add 3 grams of edible salt, white sugar 1 g to taste, chicken essence 1 g, 3 grams of Chili oil, 3 grams of spicy fresh dew, 3 grams of oil onion, 3 grams of rice vinegar, stir in the basin, melt all seasonings, and then add Beijing onion, Xianglai and Xiaomi spicy.