Ingredients: red and yellow bell pepper, lettuce, chicken hair, chickpea and purple cabbage.

Practice: 1. Clean all the vegetables and tear them directly into blocks of different sizes by hand. 2. Heat salad oil to 60%, add 1 dried pepper and saute. 3. Mix the prepared salad oil at room temperature with appropriate amount of salt into the dish.

Taste: this is a Chinese "salad", and its biggest feature is refreshing.

Two: mixed assorted:

Ingredients: tofu 1 block, tender beans 50g, tomatoes 50g, auricularia auricula15g, sesame oil, vegetable oil, refined salt and monosodium glutamate chopped green onion.

Practice: Cut tofu, beans, tomatoes and fungus into cubes. Boil the pot with water, blanch the tofu, beans, tomatoes and fungus respectively (the tomatoes can be slightly scalded), remove and drain, and put on a plate for later use. Heat a wok, add vegetable oil, put pepper in the wok, and then add chopped green onion, salt, tomato and monosodium glutamate into the wok, stir well, pour it on the scalded tofu, beans and fungus, and pour sesame oil on it and stir well.

Three: mixed preserved egg tofu:

Ingredients: 2 preserved eggs, solid tofu 1 block, onion 1 spoon, pineapple slices and cherries.

Ingredients: Seasoning: 3/2 tbsp light soy sauce, sesame oil and vinegar each 1 teaspoon. Sugar 1/2 teaspoons.

Method: 1, wash the tofu, soak it in hot water for a while, take it out, drain the water, cut it into small cubes, and let it cool. 2, preserved eggs peeled and diced. 3. Mix seasonings for later use. 4. Put the preserved eggs and shallots in the center of the dish, drain the tofu around, mix well the seasoning, pour it on the preserved eggs, and serve with pineapple slices and cherries on the side of the dish.

Note: preserved eggs for cold salad should be solid, and the sugar center is difficult to cut into shapes. Tofu should be soaked thoroughly in warm water to remove the beany smell.

Four: mixed lotus white:

1, lotus white is actually cabbage, which may be called in Sichuan. Cut it into small pieces first.

2. Put soy sauce, vinegar, salt, sugar, water starch and chicken essence in the bowl to make juice for later use.

3. Put oil in the pot, stir-fry the lotus seeds until they are broken, then put the prepared juice in and boil it. When it becomes thicker, take it out.

4, put oil in the pot, saute pepper and pepper, and pour it on the lotus white.