Fungus Mixed with Cucumber
1.
Raw materials needed.
2.
Soak the black fungus in warm water.
3.
Wash to remove impurities and tear into small pieces. After the water is broken, cool the boiled water, and then drain the water for later use. (I forgot to take a photo at this step)
4.
After washing the cucumber, peel off part of the skin. (You can also peel off all the skins, but I think it’s better to cut only a part of the dish)
5.
After smashing, cut into small pieces, sprinkle in a little salt and marinate for about 10 minutes.
6.
Wash the celery tip (leaf) and coriander and pinch small sections, soak the chili and cut into short sections diagonally, and chop the garlic cloves into rice.
7.
Take a small bowl, add light soy sauce, fresh scallop juice, balsamic vinegar, sesame oil, and MSG and mix thoroughly.
8.
Put all the prepared ingredients into a large bowl.
9.
Into the tuned sauce.
10.
Mix evenly and serve.
Tips:
This fungus mixed with cucumber is slightly hot and sour, with a little pickled pepper flavor, the taste is very refreshing and refreshing. I didn’t deliberately calculate the specific amount of seasoning, because everyone’s tastes and preferences are different. As the saying goes, it’s hard to adjust. So when cooking, you just need to increase or decrease the amount of seasoning according to your taste. That's it.
