Please tell me about the edges of cold dishes

Ingredients: 30 grams of dried black fungus, 20 grams of dried white fungus, 1 egg, 1 red pepper, 1 green pepper, 1 cucumber, 10 ml of Maggi umami juice, balsamic vinegar, sesame oil, Appropriate amount of coriander. Method: 1. Soak the black fungus and white fungus in warm water for 20 minutes to completely soak them. Pick the white fungus into small florets, put them together with the black fungus and boil them in boiling water for 5 minutes, then take them out and rinse them with cold boiling water. use. 2. Wash the red pepper, cucumber, and green pepper and cut into thin strips. Wash and chop the coriander. 3. Crack the eggs into a bowl, add a little water and beat into egg liquid. 4. Put a little oil in the pot, heat it up, pour in the egg liquid, spread it into an egg pancake, then take it out and cut it into thin strips. 5. Add balsamic vinegar and sesame oil to Maggi umami sauce, mix evenly to make a sauce. 6. Put the white fungus, fungus, red pepper shreds, green pepper shreds, cucumber shreds and egg shreds into a plate, then pour in the sauce and mix evenly, and finally sprinkle in coriander. Dry tripe tips Ingredients: 200 grams of fresh tripe tips, 100 grams of bean sprouts, 50 grams of fried taro shreds, 20 ml of Maggi umami juice, appropriate amounts of onions, coriander, cooking wine, and fried peanuts. Method: 1. Cut green onions into thin strips and cut coriander into sections. 2. Wash the fresh pork belly tips and cut them into slices, blanch them in boiling water for a while, take them out and drain them for later use. 3. Add cooking wine to the pork belly slices and simmer until cooked, then put them into cold boiled water and soak them thoroughly. 4. Blanch the bean sprouts in boiling water for a while, take them out, rinse them with cold boiled water, and place them on a plate. 5. Place the tripe slices on the bean sprouts, then sprinkle with shredded green onions, coriander and fried peanuts. 6. Finally, surround the plate with fried shredded taro and mix with Maggi umami sauce before serving. Tips: The shredded taro can be fried in advance, absorb the oil with paper, and store it in a dry place. When searing the tip of the belly, pay attention to the heat. If the heat is not enough, the taste will not be crisp enough. Ingredients for refreshing melon shredded jellyfish: 500 grams of jellyfish, 20 grams of Dengying beef shreds, 1 cucumber, 1 red pepper, 20 ml of Maggi umami juice, appropriate amounts of chicken essence, white sesame seeds, sesame oil, chili oil, chili sauce, and white sugar. . Method: 1. Blanch the jellyfish in boiling water, then rinse with cold water to remove the salty taste. 2. Wash the red pepper and cucumber and cut into thin strips and set aside. 3. Put Maggi umami juice, chicken essence, sesame oil, chili oil, chili sauce and white sugar into a small bowl and mix into a sauce. 4. Put the cucumber shreds into the plate, then add the jellyfish shreds and red pepper shreds, and then pour the sauce. 5. Finally add the Dengying shredded beef and sprinkle with white sesame seeds. Tips: Jellyfish can be processed in advance. Be sure to rinse repeatedly to remove salt and fishy smell. Cold Three Shreds of Angelica Ingredients: 25 grams of Pleurotus eryngii, 10 grams of colored peppers, 30 grams of asparagus, 1 slice of Angelica, 10 ml of Maggi umami juice, appropriate amounts of chicken essence, white sugar, oyster sauce, and sesame oil. Method: 1. Cut king oyster mushrooms and bell peppers into strips 1 cm wide and 7 cm long, and cut asparagus into 7 cm long segments. 2. Put the king oyster mushroom strips, color pepper strips and asparagus segments into boiling water and simmer for about 1 minute, then take them out and rinse them with cold boiled water and set aside. 3. Arrange the asparagus neatly on the bottom of the plate, and place small strips of colorful peppers and oyster mushrooms on top. 4. Put the angelica root in a small bowl, soak it in hot water for a while, let it cool, then remove the angelica root, add Maggi umami juice, chicken essence, white sugar, oyster sauce and sesame oil into the bowl, and mix it into a sauce . 5. Finally, pour the sauce into the plate.