1. Method 1: Raw materials: 3 ounces of fresh tremella, 1 cucumber, 1 tablespoon of salt, 5 cloves of garlic, half a teaspoon of chopped red pepper, 1 teaspoon of sugar, half a teaspoon of vinegar and 1 teaspoon of sesame oil. Practice: Cut the tremella into thin strips, put it in boiling water for a while, take it out and drain it for later use, cut the cucumber into thin strips, add salt and stir for 5 minutes, wash away the salt with cold boiling water and cut the garlic into slices, put the scalded cold tremella and cucumber thin strips in a basin, add garlic slices, and stir with sugar, vinegar, salt, sesame oil and red pepper.

2. Method 2: Soak the tremella until it becomes soft, remove the lumps and wash it. Boil it in a pot, add tremella, boil it for two minutes, stew it for five minutes, remove it, drain it, put it in a bowl, add fresh soy sauce and chicken essence and mix well. Wash and cut the coriander, put it in a bowl and add sesame oil and mix well.

3. Method 3: Raw materials: tremella, cucumber, salt, sugar, cold vinegar, soy sauce, sesame oil, garlic and onion leaves. Soak the tremella for later use, wash and shred the cucumber, put the tremella and shredded cucumber together in a basin, put the salt, sugar, soy sauce and other seasonings in the basin, stir them evenly and put them on a plate.