1. Shred peeled lettuce, carrots and peeled potatoes, and soak them in clean water. Crush garlic and chop it.

2. Put a small pot of boiling water, a spoonful of salt, carrots and lettuce in the pot, cook them and take them out. Then pour in shredded potatoes, blanch them and take them out.

3. Prepare ingredients, add minced garlic, add a spoonful of salt, and pour in balsamic vinegar and sesame oil.

4. Put oil in the pot, add pepper, stir fry, remove pepper, and pour it on the ingredients and mix well.

Five, cold tripe

1. I bought a large tripe first.

2. Blanch in a pot and cool.

shredded

4. Add salt, chopped green onion, coriander, sesame oil and cold vinegar and mix well.

5. Eat spicy food, just add some pepper.

Six, shallots mixed with tofu

1. Prepare shallots and tofu.

2. Boil the tofu in a boiling pot.

3. cut onions.

4. Cut the tofu into cubes.

5. Put tofu and shallots together, add salt, chicken essence and Chili oil and mix well.

Seven, cold konjac silk

1. Prepare ingredients. A box of shredded konjac, shredded cucumber for standby, shredded auricularia, minced garlic, chopped red pepper and chopped coriander for standby.

2. Spread shredded cucumber on the plate for later use.

3. Put a proper amount of water in the pot to boil, then blanch the agaric shreds in the pot and remove the water for later use.

4. Put the shredded fungus on the shredded cucumber in the dish.

5. Add a proper amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the fire is boiled, turn to medium heat and cook for another five minutes. Remove water for later use.

6. Put the konjac silk on the fungus silk in the dish.

7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, soy sauce and sesame oil, stir well and let stand for about ten minutes.

8. When eating, pour the bowl of juice on the shredded konjac and sprinkle with coriander.