1.
Wash the cucumbers. Black fungus is a dry product and needs to be soaked in water 2 hours in advance. Just choose a few soaking hair, don't soak too much at once and eat it. Wash the garlic granules and set aside.
Pour a small half pot of clean water into a clean pot, cover the pot on high heat and bring the water to a boil. Then pour the black fungus, boil it again, and blanch it for one minute.
2. During the processing of the next cucumber. Remove a little head and tail. Then use the back of the knife to flatten it slightly. Smash and cut into pieces with an oblique knife.
3. Put the patted cucumbers into a clean bowl. Then the garlic granules are pressed into garlic paste with a garlic press and placed on the cucumber cubes. If there is no garlic press, use a knife to cut into minced garlic.
4. Scoop out the blanched black fungus into a bowl.
5. Adjust pouring juice. 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of rice vinegar, 1 tablespoon of light soy sauce, stir until the sugar and salt melt. Stir well.
6. Pour the adjusted pouring juice into a bowl.
7. Then it is best to bring a PVC glove to mix the watering juice and cucumber fungus evenly by hand, and marinate for 3-5 minutes to make it more delicious!
8. Then install it!
Tips:Note: 1. The black fungus must be soaked in advance. The blanching water does not need to be blanched for too long, so that the finished product will be crisp.
2. Pouring juice can be adjusted according to personal preference. For those who like spicy food, you can boil some dried chili in oil and pour it in. The finished product will have a little spicy flavor, which is not bad! There are kids in my family who want to eat, so I didn’t add chili!
