1, cold auricularia auricula: soak auricularia auricula in cold water, soften and clean; Pour the water into the pot, boil it, add the black fungus, blanch it and take it out for later use; Draining auricularia auricula and chopping garlic; Take an oil pan, add a little vegetable oil, add garlic and stir-fry until fragrant; Add 2 tablespoons chopped Chili sauce and mix well; Add seasonings such as soy sauce and balsamic vinegar to auricularia auricula and mix well; Pour garlic and chopped pepper on the fungus and mix well; Finally, put two teaspoons of sesame oil.

2. Cold vermicelli: add water to the vermicelli to make a thick juice, cook it on the fire to make a paste, spread it on a wooden board after boiling, cool it, roll it up, cut it into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour in broth and drop sesame oil.

3, coleslaw: Peel the cabbage and wash it, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.

4. Cold-mixed mung bean sprouts: Clean the mung bean sprouts, cook them in a boiling water pot (be careful not to blanch too much water), and remove and control the water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.