It's nice and cool

For southerners, it is generally rare to eat cold vegetables except in the summer. It's different in the north, and it's like you don't get cold food for four seasons a year. While living in this place, much of the time is still used to living in the South. This has not recently begun to heat up, and the chances of eating cold vegetables are increasing. The usual cold vegetables are made quickly and easily, most importantly to keep their original juice taste more nutritious. It's good to have a little corn porridge and a little cold on the weekends. So, using the materials available at home, a garlic cucumber was mixed with a cucumber. It's all green food, with a little red and black, and it doesn't look so single on the table. Preparatory materials: one crumb, a small amount of black hair, one spoon of perfume, one spoon of vinegar, one spoon of special soy sauce by Lee Jinqian, two spoons of garlic chili sauce, a small amount of salt, several methods of making: one, one crumbs off the skin, clean the skin and cut the twirl, and then pick up the tardy water for about 30 seconds with an open water bubble, one minute with a well-blowed blackwood ear, three with a wet dry water, four with blackwood ear cutter, four with ready vine, butter, fragrance and garlic sauce, and then put it in a bowl with green silk and black wood silk, five with a little salt, with a small amount of salt, with a scrunchulation, with a smoothing from the lower to the upper side of the bowl, and just a plate. Take the table and put on the table