1. Prepare materials.
2. Put water in a boiling pot, put the konjac knot in boiling water and cook for two minutes.
3. Take out the blanched konjac knot and soak it in cold boiling water for later use.
4. Blanch the washed enoki mushrooms and take them out for later use.
5. Drain the konjac shreds and enoki mushrooms and place them in a bowl, rub the cucumber into even filaments, and cut the coriander into sections.
6. Take an empty bowl and add mustard paste, sugar, mayonnaise, chili oil soy sauce, vinegar and sesame oil and mix to make a bowl of cold sauce.
7. When eating, you can pour the cold sauce on the konjac knot and mix well.
Tips:1. Don't blanch enoki mushrooms and konjac knots for too long.
2. It can also be eaten with dipping sauce.
