first, the ingredients needed for the mixed salad: cucumber, onion, dried fungus, coriander, fried peanuts and white sesame. 1. After peeling the onion, cut it into pieces. Wash the cucumber and pat it flat with a knife and cut it into 1cm long sections. Rinse the coriander with clear water and cut it into sections. Peel the garlic and cut it into pieces for later use. 2. Soak the fungus with clear water in advance, add a proper amount of clear water to the pot, add the soaked fungus after boiling, blanch for about 1 minute, and put it in cold water to cool down. 3. Make juice, add half a spoonful of Chili powder, white sesame seeds and minced garlic to the bowl, pour in hot oil, add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, a small amount of pepper, 1 tablespoon of sesame oil, salt and chicken essence, pour in 2 tablespoons of Chili oil and stir well. 4. Put the cucumber, fungus and onion into a large bowl, pour in the prepared juice, stir well, and then add the coriander and fried peanuts. Second, the ingredients needed for cold preserved eggs: 4 preserved eggs and 1 piece of tofu. 1. Preserved eggs need to be washed with water before peeling to remove dust and impurities on the surface. When peeling, scald the knife with hot water and cut the preserved eggs into four equal parts. 2. Peel off the dry part of the shallot, clean it and cut it into pieces. After cleaning the millet pepper, cut the pedicle, slice part of it and cut the other part into powder. Add 2 spoonfuls of hot water to the ginger slices, soak for about 1 minutes, and peel and smash the garlic. 3. Add chopped shallots, minced garlic and Jiang Mo, pour in hot oil to stimulate the fragrance of the ingredients, then add 3 tablespoons of soy sauce, 2 tablespoons of aged vinegar, less than half a spoonful of sugar, appropriate amount of salt and a small amount of chicken essence, and add Jiang Shui to stir well. 4. Cut the tofu with inner fat into cubes about 1 cm, and put it in the middle of the plate. The preserved eggs are neatly packed around like flowers, and the juice can be poured in the middle. Third, the cold pig ear ingredients: 1 pig ear, coriander, peanuts 1, pig ears are cleaned, ginger is sliced, green onions are sliced, and pig ears, ginger slices and green onions are put into a boiling pot for about 2 minutes. 2. After the pig's ears are cooled, they are sliced and then cut into strips. 3. Chop the millet pepper and garlic and add them to the bowl. Add soy sauce, aged vinegar, Chili oil, sesame oil, salt and chicken essence, and mix well. 4. After pouring the juice into the pig's ears and mixing well, cut the parsley and sprinkle the peanuts together in the pig's ears. Fourth, the ingredients used for cold purple cabbage: half of purple cabbage, appropriate amount of coriander; White sesame, salt, sugar, fruit vinegar. 1. Cut the purple cabbage in half, peel off the leaves on the outer layer, remove the hard stem in the middle of the cabbage, stand the purple cabbage on the chopping board, and cut it into silk along the grain. The finer it is, the better. 2. Put the cut purple cabbage into a large bowl, sprinkle with a layer of salt, and marinate for 2 minutes. 3. Squeeze the excess water from the pickled purple cabbage, add some coriander to the bowl for color matching, 4. Add white sesame seeds, 1 teaspoon of sugar, 2 teaspoons of fruit vinegar and appropriate amount of salt, and mix well before serving. 5. Ingredients used for cold bean curd skin: bean curd skin and carrots. 1. Thousands of sheets are rolled up and cut into filaments about half a centimeter wide. 2. Boil water in the pot, add 1 tablespoon of salt and half a spoonful of oil. After the water boils, pour thousands of pieces into the pot and cook for about 2 minutes. After thousands of pieces are tender, remove them. Soak it in cold water and rinse it. 3. Put the same amount of Chili powder, garlic and white sesame into a bowl, add a little salt, pour hot oil into the bowl to stimulate the fragrance, and add the right amount of delicious, vinegar, sesame oil and chicken essence and mix well. 4. Add a proper amount of cold sauce and mix well. You can also add some shredded onion, celery and coriander, mix well and serve. 6. Ingredients required for boiled peanuts: 1 celery, 1 carrot and 1 bowl of peanuts. 1. Clean carrots and celery, cut them into dices, rinse peanuts, soak them in water for 1-2 hours in advance, peel and slice ginger, add a proper amount of water to the pot, add ginger slices, cinnamon, pepper and star anise to boil, add soaked peanuts, boil for 6 minutes, turn off the fire and soak for 1 minutes. 2. Add a proper amount of water, 1 teaspoon of salt and a little cooking oil to the pot. After the water boils, add diced carrots and blanch them for 1 minute, then add diced celery and blanch them for 3 seconds. Take them out together and take a quick shower. 3, garlic peeled and minced, pepper cut into sections, boil oil from the pot, and oil is poured into the pepper section. 4. Mix peanuts, diced carrots and diced celery, add minced garlic, pour in hot Chili oil, add 1 spoon of white sugar, salt, chicken essence and 1 spoon of rice vinegar and stir well.