Health benefits
Cucumber: low in protein
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
Sesame oil: delay aging, anti-cancer Oxidation, anti-cancer and anti-cancer
Food ingredients
Cucumber ( 1 root ) | Wood fungus ( 50g ) |
Garlic ( 3 pieces ) | Onion ( 30g ) |
Thai pepper ( 10g ) | Coriander stem ( 5g ) |
Sesame (appropriate amount) | Jinba Green Wasabi ( 10g ) |
| Jinba Steamed Fish with Soy Sauce ( 20g ) | Jinba Chili Oil ( 10g ) |
Aged vinegar ( 30g ) | Sesame oil ( 10g ) |
Original recipe for mustard cold cucumber and fungus
1.Crush the cucumber with water (you can control the degree by yourself, if you want to taste it quickly, You can smash it a little bit, if you want to have a better texture, beat it bigger and faster) and cut it into small pieces.
2. Soak the fungus in water, drain and set aside.
3.Photographed cucumbers and boiled fungus.
4. Flatten the garlic, shred the onion, dice the Thai pepper, and cilantro Cut the stems into sections and set aside.
5. Pour cucumber and fungus into the large plate, add in order: garlic, Onions, Thai peppercorns, coriander stems, 20 grams of steamed fish soy sauce, 10 grams of chili oil, 30 grams of mature vinegar, and 10 grams of sesame oil.
6.Finally add 10 grams of Jinba Wasabi.
7. Stir evenly.
8. Place on a plate, sprinkle with sesame seeds, and garnish.
Tips
1.If you want the fungus to be crispy, soak it in ice water
2.All cold vegetables can be eaten immediately.If you want it to taste better, let it sit for 10-20 minutes
3.If it is too hot in summer, then Put it in the refrigerator for a while, it will be cold and crispy.4.Adding some spicy mustard is the finishing touch to this dish and will give you a different experience.
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