Fat-reduced salad! Refreshing, crispy and deliciously spicy!

1. Cold Chicken Breast with Mixed Vegetables:

1. Please see the text for the sauce.

2. Cut the chicken breast into pieces and fry in a little oil until golden brown.

3. Boil carrots and corn kernels and serve.

4. Pour on the sauce and mix well.

2. Cold cucumber and tofu:

1. White sesame chili noodles, spicy millet, minced garlic, chopped green onion, and drizzle with a little hot oil.

2. Mix 2 tablespoons of light soy sauce, vinegar and oyster sauce, 1 tablespoon of each with a little salt instead of sugar.

3. Cut the cucumber into pieces and remove the seeds. Cook the tofu and remove it.

4. Sprinkle with chives, pour on the sauce and mix well.

3. Cold shredded chicken:

1. Chili noodles, chopped green onion, cumin powder, minced garlic, five-spice powder, and drizzle with a little hot oil.

2. 2 spoons each of light soy sauce and vinegar, 1 spoon of oyster sauce, half a spoon of sugar, a little salt and chicken essence, mix well.

3. Boil chicken breast, cooking wine, and ginger slices in cold water for half an hour until cooked.

4. Tear the chicken into strips.

5. Add spicy millet, cucumber shreds and coriander.

6. Pour on the sauce and mix with a spoon.

4. Cold lettuce:

1. The sauce is in the text.

2. Soak the tribute vegetables for half an hour and cut into strips.

3. Pour in the sauce.

4. Stir evenly.

5. Cold bean sprouts:

1. Saute peppercorn oil until fragrant.

2. Pour in chili powder and sesame seeds.

3. Mix well and add 2 spoons of oyster sauce, vinegar, half a spoon of chicken essence, sugar and salt.

4. Stir evenly.

5. Blanch the bean sprouts and green peppers for 5 minutes, take them out, pour on the sauce and mix well.

6. Cold Cucumber and Shrimp:

1. Chopped green onion, minced garlic, white sesame seeds, spicy millet, and chili powder.

2. Pour in hot oil.

3. Two spoons of light soy sauce.

4. Two spoons of vinegar.

5. A spoonful of oyster sauce.

6. A little sugar.

7. Add cooking wine, green onions and ginger to boil the shrimps in water for 2 minutes. Remove them from cold water and remove the shells. Cut the cucumbers into sections.

8. Sprinkle some coriander, top with sauce and mix well.

7. Cold lotus root slices:

1. Put minced garlic, peppercorns, minced ginger, and shredded chili peppers in a bowl.

2. Pour 2 tablespoons of hot oil, add appropriate amount of white sugar and 1 tablespoon of white vinegar to replace the sugar and mix well.

3. Boil the lotus root slices in water for 40 seconds, then remove the cold water.

4. Pour in the sauce and mix well.

8.

1. Marinate the baby cabbage with salt for half an hour.

2. Wring out the water and add seasonings, see text.

3. Stir evenly.

4. The taste will be better if refrigerated for one hour.

9. Salad with juice:

1. Lemon, prawns, lettuce slices, potato slices, eggs, shiitake mushrooms, broccoli, enoki mushrooms, juice.

2. When the water is boiling, add enoki mushrooms, shiitake mushrooms, broccoli, potatoes and bamboo shoots, blanch them for 2 minutes and take them out.

3. Cook the prawns, cooking wine + ginger slices, remove and peel.

4. The eggs are cooked.

5. Pour vegetables and shrimps into cold water, drain and pour into a bowl.

6. Pour in the chopped millet, chopped green onion and lemon slices.

7. Pour in the juice.