1. A cucumber is smashed (you can grasp the degree, you can smash a little bit if you want to taste it quickly, or a larger piece if you want to have a taste) cut into small pieces.
2. After the fungus is soaked, boil the water, pick up and drain for later use.
3. Photographed cucumber and fungus boiled in water.
4. Flatten the garlic, shred the onion, dice the Thai pepper, and cut the coriander stalk into sections for later use.
5. Pour cucumber and fungus into the large plate, and add in sequence: garlic, onion, Thai pepper, coriander stalk, Jinba steamed fish soy sauce 20g, Jinba chili oil 10g, aged vinegar 30g, and sesame oil 10g.
6. Finally, add 10g of Rinba Wasabi.
7. Stir well.
8. Sprinkle with sesame seeds on the plate and garnish.
Tips:1. Soak the fungus in ice water if you want to be crisp
2. The vegetables in the cold salad can be used immediately, if you want a better taste, just let it stand for 10-20 minutes
3. It’s too hot in summer, so put it in the refrigerator, it’s cold and crispy!
4. Adding Jinba wasabi is the finishing touch to this dish, it will have a different feeling!
