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1
The prepared ingredients are as shown in the picture. -
2
Rinse the white fungus and black fungus, put them into a large basin filled with water, and add a spoonful of white vinegar. -
3
A spoonful of flour. -
4
Leave to soak for about 10 minutes. -
5
Put oil in the pot, pour in the washed peanuts and fry until cooked. -
6
Put it into a plate for your own use. -
7
After cleaning the cucumber, cut it into small sections with a knife and set aside. -
8
Clean the soaked white fungus, cut off the bottom, tear it into small florets, and squeeze out the water. -
9
Put boiling water in the pot, pour in the fungus minus the roots and blanch it for about 2 minutes. -
10
Pour in the white fungus and continue to burn for 1 minute. -
11
Fish them out together and pass them through the ice water. -
12
Squeeze out the water and put it into the egg beater. -
13
Add cucumber, minced garlic, chopped green onion and dried red pepper segments. -
14
Add 1 teaspoon of salt. -
15
1 medium spoon of sugar. 
16
Grab a handful of white sesame seeds and sprinkle them on top.-
17
Heat oil in a pot. -
18
Pour on top. -
19
Add 1 tablespoon of fresh June light salt kombu sauceOil. -
20
1 level spoon follows the natural flavor of balsamic vinegar. -
21
Add coriander and peanuts and mix well. -
22
Pour into a plate. -
23
A close-up and a bite? -
24
Picture of finished product.
Tips
To clean white fungus and fungus, add white vinegar to shorten the soaking time, and add flour to quickly wash away the dust and dirt in the fungus.
After blanching the white fungus and black fungus, put them into ice water immediately to make them taste crisper.