Cold Tossed Vegetarian Chicken

Cut the aged vegetarian chicken into 0.3 cm thick slices; cut the cucumber into diamond-shaped pieces and marinate with 2g of salt for half an hour; cut the coriander into sections; cut the red pepper into pieces and blanch.

Pour out the water from the pickled cucumber into a plate; blanch the vegetarian chicken for 2 minutes in water with 2g of salt, drain the water, and add it to the cucumber. Then add 3g of minced garlic, 1g of salt, 3g of MSG, 3g of sugar, 5g of chili oil, and 3g of sesame oil, and mix well.

Add cilantro and red pepper, mix well, and serve on a plate.