1. Cold yuba - tofu skin, black fungus, peanuts and cucumber

①The combination of these 4 ingredients has a particularly rich taste, fragrant, crispy, crispy and soft, especially delicious taste. Soak tofu skin and fungus, then cut into sections. Clap the cucumber with a knife and cut into segments. Add the peanuts to the pan with cold oil, stir-fry and then remove.

② Boil a pot of water, add a little salt and a little oil, add tofu skin and fungus and cook for 3 minutes, remove and cool. Peel and mince the garlic cloves, wash and mince the shallots, clean and mince the coriander, and cut the millet and pepper into rings.

③Put onion, ginger, garlic, and millet chili into a bowl, pour boiling oil to stir up the aroma, add salt, light soy sauce, rice vinegar, white sugar, MSG, and sesame oil and mix well. Put the tofu skin, black fungus, cucumber, and peanuts into a bowl, pour in the sauce, sprinkle with chopped coriander, and mix well. 2. Preserved eggs mixed with tofu - preserved eggs and tofu

① Preserved eggs and water tofu can be said to be a perfect match, with a smooth taste and a particularly fragrant taste. Prepare a box of northern tofu in advance, cut it into small pieces with a knife, and put it on a plate and set aside.

② After shelling the preserved eggs, put them in a pot and boil them for 5 minutes, which can sterilize and remove the alkaline smell. Pick up the preserved eggs, dip a knife in water, cut into 8 pieces, and then chop into pieces. If it is not easy to cut, you can use cotton rope, which is very practical.

③Wash the onion and ginger, mince it, put it in a bowl and stir with warm oil, add salt, light soy sauce, rice vinegar, white sugar, and sesame oil and mix well. Place the preserved eggs on the water tofu, pour the fried sauce on top, and sprinkle with chopped coriander. 3. Lettuce mixed with peanuts - celery, peanuts, carrots

①The characteristic of this dish is 4 words, it is fragrant and crispy! Prepare a bowl of peanuts, pick out the bad ones, rinse them with warm water, and soak them for 2 hours to allow the peanuts to absorb the water.

② Pour the cooked peanuts into the pot, add appropriate amount of salt, pepper, star anise, cinnamon, galangal, ginger and garlic, bring to a boil, then simmer for 20 minutes, and then soak for 1 hour , so that the peanuts can fully absorb the flavor.

③ Remove the leaves from the lettuce and cut into small pieces. Peel the carrots, wash and cut into small pieces. Boil a pot of water, add appropriate amount of salt and oil, add lettuce and carrots and cook for 2 minutes. If it is too cold, take it out.

④ Pick up the peanuts, carrots and lettuce, drain the water, pour it into a bowl, add an appropriate amount of salt, light soy sauce, sesame oil, sprinkle with sesame seeds and mix well. 4. Cold tofu skin - soybean oil skin, carrots

①Cold tofu skin is one of my favorite food cold dishes, especially for meals. It can be said to be more delicious than spicy skin. Prepare 2 soybean oil skins in advance and cut them into thin strips. The thinner ones are more delicious. Peel the carrots and cut them into shreds.

② Boil a pot of water, add soybean oil skin and carrot shreds, cook for 30 seconds, pick up and drain the water. Wash and mince the shallots and coriander, and mince the garlic cloves.

③Put the minced onion, ginger and garlic into a bowl. If you like it spicy, add a spoonful of chili powder. Pour in a spoonful of heat and fry until fragrant. Add salt, light soy sauce, rice vinegar, white sugar, Mix sesame oil and mix well.

④Put the carrots and soybean oil skin together, pour on the fried sauce, sprinkle with coriander, and mix well.