Production method: 1, a box of shredded konjac, shredded cucumber for later use, soaked shredded black fungus, minced garlic, chopped red pepper and chopped coriander for later use. ? [ 1]
2. Spread the shredded cucumber on the plate for later use.
3, put the right amount of water in the pot to boil, put the fungus in the pot, and take it out for use.
4. Put the shredded fungus on the shredded cucumber in the dish.
5. Add a proper amount of cold water to the pot, then pour in the konjac shreds and add a teaspoon of salt. After the fire is boiled, turn to medium heat and cook for another five minutes. Remove water for later use.
6. Put the konjac silk on the fungus silk in the dish.
7. Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, soy sauce and sesame oil, stir well and let stand for about ten minutes.
8. When eating, pour the bowl of juice on the konjac silk and sprinkle with coriander. ? [ 1]