1. Ingredients: 100g of bamboo, 50g of fungus, 1 cucumber, 1 tablespoon of chili oil, 2 cloves of garlic, 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 3g of salt, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce.

2. Soak the fungus and bamboo shoots in water until softened, then rinse the fungus.

3. Cut the bamboo into pieces and the cucumber into cubes.

4, pot of water boiling, down into the fungus blanching 1-2 minutes.

5, in the next bamboo blanched, bamboo and fungus together out, put in cold water to cool, out of the water with a hand clutch. 6, put in a pot, add cucumber diced and garlic, chili oil, sesame oil, salt, sugar, rice vinegar, soy sauce.

7, tossed evenly, can be dished out on a plate.