Cucumber and Wood Ear Mushroom Salad
A refreshing, delicious cold salad with crisp, tender cucumber and smooth, silky wood ear mushrooms.
Ingredients
cucumber (ends trimmed, washed, sliced)
500 g
soaked wood ear mushroom (impurities removed, washed, blanched in boiling water, drained, cooled, torn into small pieces)
50 g
fine salt (marinated for about 10 minutes, excess salt squeezed out)
to taste
soy sauce
to taste
MSG
to taste
white sugar (mixed evenly with soy sauce and MSG to make seasoning sauce)
to taste
Instructions
1
Cut cucumber
Trim the ends off the cucumber, wash it, and slice it.
2
Marinate cucumber
Sprinkle the cucumber slices with fine salt, marinate for about 10 minutes, squeeze out excess salt, and place on a plate. In a small bowl, add soy sauce, white sugar and MSG, mix well to make the seasoning sauce.
3
Prepare wood ear mushroom
Remove impurities from the soaked wood ear mushroom, wash it, blanch in boiling water, drain and let cool, then tear into small pieces.
4
Mix together
Add the prepared wood ear mushroom to the cucumber plate, mix well with the seasoning sauce before serving.
