1. Remove the roots and tear the enoki mushrooms into small flowers and wash them.
2. Let go of the water, blanch it and remove it.
3. Drain the water.
4. Wash the cucumbers and slice them into thin slices with a planer.
5. Roll the enoki mushrooms with cucumber slices and arrange them on a plate.
6. Pour light soy sauce with oyster sauce, sesame oil, Laoganma tempeh sauce into the container and stir evenly.
7. Pour the adjusted juice on the cucumber and eat it.
Buy on JD
Buy on Amazon