Cold dishes suitable for summer include cucumber mixed with yuba, cold three shredded vegetables, etc.

1. Cucumber mixed with yuba.

1. Prepare an appropriate amount of yuba and black fungus and soak them in advance. Soak the yuba until soft, then cut into sections, and blanch them in a pot. The yuba is easier to cook, so blanch them for half a minute, then drain them into cold water. The fungus is not easy to cook, so blanch it in water for about a minute and remove it. Let's make another garlic sauce, prepare a few garlic and millet peppers, stir them into powder, put them into a bowl, add an appropriate amount of chili powder and green onions, and pour hot oil over them to bring out the aroma.

2. Prepare a cucumber, wrap it in plastic wrap and smash it, put it into a bowl, pour in the yuba and fungus, add the prepared garlic juice, then add two tablespoons of light soy sauce, two tablespoons of Balsamic vinegar, a small spoonful of sesame oil, half a small spoonful of salt, a small spoonful of sugar, mix well and taste. Then add an appropriate amount of coriander segments and an appropriate amount of cooked peanuts, mix slightly and then serve.

Second, serve three shreds cold.

1. First prepare two pieces of thicker tofu skin, roll them up and cut them into shreds. Prepare a potato or a carrot and grate it into thin strips. Prepare a handful of enoki mushrooms, tear them into pieces and wash them. The cold sauce must be prepared separately. Prepare an empty bowl, add a spoonful of minced garlic, chopped green onion, spicy millet or chili powder, then add a spoonful of white sesame seeds, and pour hot oil over it twice to stimulate the aroma. Then add a spoonful of light soy sauce, a spoonful of balsamic vinegar, a small spoonful of salt, and a small spoonful of sugar, stir evenly, and a bowl of all-purpose cold sauce is ready. The spoon here is a medium-sized spoon.

2. Boil the water in the pot, add the bean skins and blanch them. After boiling, add the enoki mushrooms, cook for another minute, and drain into cold water. Boil the water in the pot, add a little vegetable oil, pour in the carrot shreds, after the water boils again, scoop out the cold water, then drain it, put it into a bean skin bowl, add an appropriate amount of chopped coriander, and pour in the cold salad prepared in advance juice, mix evenly with your hands. In this way, a delicious cold salad is ready.