1. Prepare the ingredients, wash the enoki mushrooms, cut the cucumber and carrot into filaments, mince garlic, light soy sauce, rice vinegar, red oil chili, monosodium glutamate, sugar, and salt.
2. Blanch enoki mushrooms and carrots.
3. Take out the cold water and squeeze out the water.
4. Heat the pan with cold oil and put a few peppers in the sesame oil for frying. (You can also don’t need pepper)
5. Pour the fried oil into a bowl of minced garlic.
6. Add salt, monosodium glutamate, sugar, light soy sauce, rice vinegar, and red oil chili to make a bowl of juice. (I made the red oil chili in advance)
7. Bowl of juice.
8. Put the enoki mushrooms, carrots, and cucumber shreds into a clean container, pour in a bowl of juice and mix well.
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