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1
Wash and cut the cucumber into shreds and set aside. -
2
Wash and blanch the enoki mushrooms, remove and drain them (if they are not dry, squeeze them by hand). -
3
Put minced garlic, sesame seeds and millet chili in a bowl, pour hot oil to stimulate the aroma, then add salt, chicken essence, light soy sauce and sesame oil and mix thoroughly. -
4
Put the enoki mushrooms, cucumber shreds and coriander into a large bowl, pour in the sauce and mix well.