Cold salad practices include vegetarian dishes: preserved eggs mixed with cucumber, Toona sinensis mixed with tofu, spinach mixed with vermicelli, kelp silk cold, and Flammulina velutipes cold.

1, preserved eggs mixed with cucumber. Wash cucumber and soak it in salt water for15min, pat the cucumber into pieces with the back of a knife, cut preserved eggs into petals, mince garlic, mix all kinds of seasonings (soy sauce, salt, aged vinegar, sugar, sesame oil, chicken powder and Chili oil), put preserved eggs and patted cucumber on a plate, sprinkle garlic and drizzle with seasonings, and serve.

2. Tofu mixed with Tofu. Wash Toona sinensis and blanch it with boiling water. When it turns green, drain it and cut it into pieces. After diced tofu, blanch it in a boiling pot, remove the drained water, put both diced tofu and chopped Toona sinensis into a large bowl, add a little salt and appropriate amount of sesame oil, and mix well.

3. Mix spinach with vermicelli. Cut off the roots of spinach, clean it, cut it into sections, soak the vermicelli in cold water until soft, boil a large pot of water, add oil and salt, boil the water again, and then pick it up and put it into the prepared cold boiled water. The water after blanching spinach continues to be used to scald vermicelli. Pick up the boiled vermicelli and spinach, drain the water, put it into a big bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, and sprinkle with red pepper and almond crumbs for decoration.

4, cold kelp silk. Soak kelp in clear water to 1 hour in advance, wash carrots and cut them into shreds, wash coriander and cut them into inches, peel garlic, chop them into pieces and put them in a small bowl, add soy sauce, balsamic vinegar, sugar and salt, fill the pot with water, boil them, blanch them, take them out and put them in cold water for cooling, then take them out and drain them. Add oil to another pot, heat and saute chili, add chili oil into garlic while it is hot, pour seasoning into shredded kelp and shredded carrot, add coriander and mix well.

5, cold Flammulina velutipes. Boil the water, first add Flammulina velutipes and shredded green pepper and scald for 30 seconds, then take out. Soak the fished 1 material in ice water for half a minute. 1.5 spoonful of soy sauce, 1 spoonful of vinegar, half a spoonful of sugar and garlic are fully mixed to form a wet material. Take out the two materials, gently squeeze out the water, put them in and mix well, and drop a few drops of sesame oil before serving.