1. Remove the roots of the enoki mushrooms, peel the garlic, and wash the cucumbers for later use.
2. Wash the enoki mushrooms.
3. Put it in boiling water and scald it out, then quickly put it in cold water.
4. Peel the cucumber and shred it.
5. Put the cucumber shreds and enoki mushrooms in the pot.
6. Add garlic, light soy sauce, vinegar, salt, and sesame oil.
7. Stir well, put on a plate, and garnish with goji berries.
Tips:1. Flammulina velutipes is slightly hot, so put it in cold water quickly to keep the enoki mushroom crispy and tender. It won't bite or rot.
2. Vinegar, you can put white vinegar on it, the color will look better.
