Cold Dressed Cucumber and Enoki Mushrooms

Name: Cold Dressed Cucumber and Enoki Mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece Cucumber; 200 g Enoki mushroom; to taste minced garlic; to taste Coriander; to taste Sesame oil; to taste Salt; to taste white sugar; to taste Seafood soy sauce; to taste Black vinegar; to taste MSG

Silky blanched enoki tumbles over cool cucumber shreds, all glossed with a garlicky soy-vinegar dressing and a final drizzle of sesame oil.

20 minNewMedium Pickled & Preserved Mix Sweet & Sour

Instructions

1
Trim the roots of the enoki mushrooms, wash them clean, blanch them in hot water, and then remove and set aside.
2
Cut the cucumber into thin strips and place them in a bowl.
3
Pour in the blanched enoki mushrooms
4
Put salt, MSG, sugar, seafood soy sauce, aged vinegar, and minced garlic into a small bowl and mix well.
5
Then pour the prepared sauce over the shredded cucumbers
6
Pour in an appropriate amount of sesame oil and mix well.
7
Place it on a plate, sprinkle with cilantro, and it is ready to eat.