1. Flammulina velutipes pick the old roots, blanch them in boiling water, take them out, control the moisture, wash the cucumbers and cut them into 3cm filaments.

2. Put the Flammulina velutipes and shredded cucumber into a bowl, season with salt, monosodium glutamate, vinegar, sesame oil and mustard oil, and serve. Flammulina velutipes should not be heated for too long, but should be slightly scalded to keep it crisp and tender.