1. Cold-mixed 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, ginger is shredded, and then heated in an oil pan. Stir-fry shredded ginger and Chili, then shredded carrot, shredded mushroom and shredded celery, and finally stir-fry Flammulina velutipes with a little Xixian bean paste. Second, cold celery is a common dish, most of which will be fried with meat or bacon, but the nutrients inside will be lost a lot. Why don't I teach you a simple appetizer: just a handful of celery (a little casual), a little peanut oil, a little sesame oil, a little salt, a refrigerator and a pot. Pick the leaves of celery, put water in the pot, burn peanut oil and put celery. Take out the celery and put it in cold water to cool the river. Peel celery (boiled celery is easy to peel). Cut the peeled celery into pieces (not too short). Sprinkle a little salt on the plate and mix well. Pour a little sesame oil and mix well. This cold celery is green and crisp, and it is a good appetizer. Third, ice white jade fruit salad white jade tofu as a freezing point material, with a variety of fruits. It is smooth and refreshing after being chilled, and the taste is excellent. Ingredients: 1 box of white jade tofu, half a cup of milk, apples, watermelons and Qingti: 1. Cut all kinds of materials into small pieces, and it is best to remove seeds from the clean body 2. Pour the milk evenly on the fruit bowl, add some sugar and stir well. After freezing, you can eat it. Note: White jade tofu is tender and difficult to cut. Before cutting, it can be frozen in the refrigerator for 10 minutes. After eating it at one time, it can be put in the refrigerator with blisters. 4. The practice of cold spinach: 2 kg of spinach, washed, cut into sections, and blanched in boiling water on the stove for later use. Stir well together. Finally, you can put some amber peanuts on the table. Advantages: saving time and trouble, nourishing and refreshing. It is a delicious cold dish in summer. Tip: spinach must be washed clean. You can put mustard oil if you like mustard. Fourteen, cold pig ears raw materials: pig ears. Ingredients: shallots, coriander. Practice: 1. Wash pig ears with salt and white vinegar several times to remove the fishy smell. 2, after the water is boiled, it is hot, or to go to the cockroach. 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 ears and cook for about 25 minutes on medium heat. 5. Take it out, let it cool, and cut it into silk. 6. Add soy sauce, sugar, red oil, shredded onion and coriander. 7. Put it in the refrigerator and let it cool completely. 8, cool, especially suitable for summer 15, mixed with yellow croaker ingredients: 2 fresh yellow croaker. Seasoning: salt, monosodium glutamate, wine, vinegar, chopped green onion, Jiang Mo and sesame oil. Output: 1. Clean the yellow croaker, steam it in the drawer until it breaks, remove the head, tail, shark 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, put on a plate and sprinkle with coriander. Cold dishes, that is, cold dishes, seem to have originated in the northeast. There are many kinds of cold dishes in northeast cuisine, and there are many cold dishes, and there are no rules, diverse practices, very distinctive and delicious. If you go to the current Northeast Restaurant, there will definitely be a separate column in the menu-cold dishes. Strange to say, the northeast is cold, especially in Heilongjiang. The warm spring season does not exceed five months a year, and the rest of the time is mostly cold. When it is cold, it should eat some hot dishes, but it just adds insult to injury and eats cold dishes. It seems to be the most famous cold dish in Northeast China, and it is indispensable for Chinese restaurants in Northeast China, regardless of size. If it is really lacking, then this northeast restaurant is undoubtedly deceptive. Most of the materials used for face-lifting are potato flour, which is white, crystal clear and tough, smooth and tender to eat and good in taste. Northeasters do not pay much attention to cooking this dish. Most of them are cut wide and mixed with seasonings such as onion, ginger and garlic. I also brought this method to Fuzhou, but the raw material is mung bean powder, which is softer and less tough. The face lift in the restaurant is very particular, not only the taste is better, but also the color and technology. We will cut some finely shredded cucumber, coriander and other seasonings on the face-lifting knife, and then make a bowl of shredded pork juice, which contains finely chopped shredded pork and mixed with peanut butter. After serving, the waiter will stir on the spot. The name tiger dish is scary enough! Extremely lethal. The main raw material of tiger dishes is tofu skin, which is cut into filaments. Its ingredients are shredded pepper, shredded onion, shredded coriander, seasoning and sesame oil, and they are stirred evenly. And the amount of ingredients often accounts for half, so it looks very beautiful with white and green. Because there are shredded peppers and shredded onions, sometimes shredded peppers with white tendons taste very spicy, which is not the same as Sichuan food, so spicy that the whole mouth feels like a fire. Even drinking water or soup won't help. I remember going to the northeast restaurant. I want to eat spicy food, so I have to beg my boss to put less Chili. Multicolored cold salad Now many restaurants in Northeast China have this kind of beautiful cold salad, which contains green shredded cucumber, yellow shredded egg, white shredded cabbage, red filled Merlot, purple shredded cabbage, orange carrot and so on. When serving, put a bunch of filaments of various colors in a circle, which is very beautiful, with shredded pork sauce in the middle. Just mix it when you eat it. this is