The solution to the problem of water collapse after long-term vegetable mixing is as follows: 1. Prepare seasoning juice in advance before cutting vegetables to allow cooling time.

2. When mixing cold dishes, you must put salt at the end, so that the dishes will not collapse and the taste will be more crisp.

The historical and cultural influence of mixed vegetables is far-reaching, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.