1. Prepare the right amount of enoki mushrooms and a cucumber
2. Prepare the right amount of Taiwanese sausage
3. Put enoki mushrooms in light salt water, take out the cold water when the water is slightly boiling
4. The blanched enoki mushrooms drain the water
5. The small Taiwan sausages are blanched in the pot for 30 seconds and then taken out
6. Cucumber peeled, head and tail removed
7. After removing the seeds, the cucumber is shredded and poured with a little salt, then marinate for 10 minutes.
8. After squeezing the cucumber from the water, add the drained enoki mushrooms and the thinly sliced Taiwanese sausages, and gently grasp them with your hands.
9. Adjust the juice; add salt, sugar, vinegar and the right amount to the bowl, add chicken essence, mix well and adjust the juice for later use
10. Pour the sauce into the enoki mushrooms, add a little sesame oil and mix well before serving
11. Please enjoy the refreshing and delicious mixed enoki mushrooms
Tips:1. To ensure the crispy taste of enoki mushrooms, the blanching time should not be too long
2. After cutting the cucumber into shreds, pour a little salt and squeeze the water to make the cucumber more delicious
3. After mixing well, you can add coriander segments according to your personal taste to ensure the beauty of the dishes. I am not so particular about eating at home. My son doesn't like to eat chives and coriander, so I didn't put it.
