Cucumber and Wood Ear Mushroom with Dried Bean Curd Sticks - Exclusive

Soak the dried bean curd sticks in warm water until soft, then cut them into small pieces.

Soak the wood ear mushrooms, remove the stems, and wash them for later use.

After adding water to the pot and bringing it to a boil, add the dried tofu sticks and blanch until soft, then remove and cool.

Blanch the wood ear mushrooms as well, then take them out and cool them.

Wash the cucumber.

First break it apart, then cut it into small pieces.

Place millet chili, chopped green onions, minced garlic, and white sesame seeds into a small bowl.

Additionally, add an appropriate amount of oil to the pan and heat until it starts to smoke slightly.

Pour it into the bowl while hot, then add steamed fish soy sauce, Donggu, aromatic vinegar, salt, and white sugar, and mix evenly.

After draining the water from the cucumber, dried tofu sticks, and wood ear mushrooms, put them into a large bowl. This time I didn't add peanuts or cilantro because we didn't have any at home.

Put the sauce into a large bowl and mix well, so that it is fully flavored.

Finished product picture!

Finished product picture!