Cold Dressed Cucumber with Dried Tofu Skin and Wood Ear Mushrooms

Name: Cold Dressed Cucumber with Dried Tofu Skin and Wood Ear Mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 7-8 pieces black fungus; 1 piece Cucumber; 4 pieces dried bean curd sticks; to taste Ginger; 1 Garlic clove; 2 pieces scallion; 3 pieces Little rice grains; to taste Edible oil; to taste Salt; to taste light soy sauce; to taste Vinegar; to taste white sugar

Smashed cucumber, silky bean-curd sticks, and springy wood ear mushrooms share one bowl, slicked with a hot-oil dressing that wakes up the garlic and spices.

10 minNewEasy Cold Dishes Mix Savory

Instructions

1
First, soak the wood ear in hot water.
2
Soak dried beancurd sticks in cold water.
3
Prepare a cucumber, ginger, and garlic cloves minced, millet cut into sections, and scallions cut into sections.
4
A handful of previously fried peanuts.
5
When the water boils, put the wood ear mushrooms in the pot and blanch them for three minutes.
6
Cut the cucumber into sections, cut the dried bean curd sticks into sections, and pick up the wood ear mushrooms for later use.
7
Add salt and sugar to the seasoning, pour in hot oil to briefly heat it, then add light soy sauce and vinegar and mix well.
8
Pour the prepared sauce into the cucumbers.
9
Add the peanuts and mix evenly, then let it sit for ten minutes before eating.