1, cold chicken leg meat. Prepare two or three big chicken legs, rinse and put them in a bowl, soak them in cold water for 20 minutes, squeeze them after soaking, squeeze out the blood inside, and wash them several times. After processing, put it in a pot, add ginger slices, onion segments, a few prickly ash, a spoonful of cooking wine, add enough cold water, cook the chicken leg over high heat until it is cooked thoroughly, and take it out and clean it. The chicken leg meat is directly torn off by hand and put into a big bowl. Add minced garlic, millet pepper, soy sauce, balsamic vinegar, salt, sugar, sesame oil, Chili oil, chopped green onion and coriander into a small bowl and stir well. Finally, pour the juice into the chicken leg meat, add a few slices of lemon and mix well, and the cold chicken leg meat is ready, which is not greasy at all.

2, cold bean curd skin. Prepare a proper amount of tofu skin, which is thinner and more delicious, and then prepare a cucumber or carrot. I usually use more cucumbers, which my family likes to eat. It is crisp and refreshing, and it is very suitable with tofu skin. Rinse the tofu skin and cut it into filaments for later use. Wash the surface of cucumber and rub it into filaments. Boil the pot with water, put the shredded tofu skin into the pot, cook for two minutes, then take it out and soak it in the cold boiled water. After cooling, control the water, pack it with shredded cucumber, add minced garlic, salt, sugar, soy sauce, balsamic vinegar, chicken essence and Chili oil, and stir well. The cold bean curd skin is ready, which feels more fragrant than eating meat.

3, cold quail eggs. Prepare some quail eggs, soak them in cold water for five minutes to soften the dirt on the surface. After the time is up, clean them one by one, put them in a pot, add cold water and a little salt, boil them when they are big, and then simmer them on low heat. After ten minutes, take it out and put it in a cold water basin, tap it gently, soak it for three minutes, take it out, break it for a while, peel it off, tear it off, rinse it and put it in a big bowl after treatment. Add millet pepper, Chili noodles, chopped green onion and minced garlic into a small bowl, pour in hot oil to stimulate the fragrance, then add salt, sugar, soy sauce, balsamic vinegar and sesame oil and stir well until the taste is slightly salty. After mixing, pour in a proper amount of cold boiled water to mix and adjust it to just the right taste. Pour the juice into the quail eggs, preferably less than the quail eggs, cover with plastic wrap and put it in the refrigerator for several hours. If you don't worry, you can refrigerate it for one night, and eat it the day before. It is spicy and delicious, and you won't forget it after eating it.

4. Cold beef. Wash the beef, cut it into thin slices, add water to remove blood, clean it, put it in a bowl, add a little starch and mix well. Cut some parsley pieces and shredded carrots for later use. Boil the pot with water, put the beef slices in, blanch them and take them out. Re-add water and boil. Stir-fry shredded carrots until they are soft. Take them out and put them with beef and parsley. Add minced garlic, chopped green onion, salt, white sugar, soy sauce, balsamic vinegar and sesame oil and stir well. If you can eat spicy food, add millet pepper rings and Chili oil to make it more delicious, and adjust it according to your own needs. After mixing, the cold beef is ready. The cold beef made in this way is much simpler than the marinated beef. Everyone can succeed at one time and it is particularly enjoyable to eat.