Pleurotus Eryngii
1.
Wash the ingredients
2.
Shred eryngii mushrooms and cucumber
3.
Add water to a pot and bring to a boil, add pleurotus eryngii and blanch until soft
4.
Remove and put in cold water to cool, remove and drain
5.
Put the eryngii mushrooms and cucumber shreds in a basin, add sesame oil, chili oil, minced garlic, soy sauce, rice vinegar, sugar, and salt
6.
Stir evenly from bottom to top, serve and serve
Tips:
You can also put some coriander, not spicy, you don’t need to put chili oil