Method for making mustard and spicy cold mixed cucumber and fungus

Health benefits

Cucumber: Low protein

Auricularia: Tonifying Qi

Sesame oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

1 cucumber root

50g black fungus

3 garlic cloves

Onion 30g

10g Thai pepper

Cilantro stems 5g

Sesame seeds in moderation

Jingba Green Mustard Spicy 10g

Jingba Steamed Fish Soy Sauce 20g

Jingba Chili Oil 10g

30g aged vinegar

10g Sesame Oil

Original Recipe for Spicy Mustard Cold Salad with Green Melon and Black Fungus

1. Crush the cucumber with water (the degree is up to you, if you want it to taste quickly, you can crush it a little, if you want it to taste better, beat it bigger and faster) and cut it into small pieces.

2. After soaking the fungus, blanch it in water, remove it and drain it for later use.

3. Pickled cucumber and blanched fungus.

4. Flatten the garlic, shred the onion, chop the Sichuan pepper into pieces, and cut the coriander stem into sections for later use.

5. Pour cucumber and fungus into a large plate, then add garlic, onion, Thai pepper, coriander stem, 20 grams of Jingba steamed fish soy sauce, 10 grams of Jingba chili oil, 30 grams of aged vinegar, and 10 grams of sesame oil in sequence.

6. Finally, add 10 grams of Jingba Green Mustard Spicy.

7. Stir evenly.

8. Plate, sprinkle sesame seeds, and garnish.

Tips

If the fungus wants to be crispy, soak it in ice water for a while

2. Cold mixed vegetables can be eaten immediately. To taste better, let them sit for 10-20 minutes

3. It's too hot in summer, so put it in the refrigerator for a cold and crispy taste. 4. Adding some spicy green mustard is the finishing touch of this dish, which will give you a different feeling.

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