Ingredients
150 g rehydrated white wood ear mushrooms (about 5 oz), 1 small cucumber.
Seasonings
Salt, scallion, ginger juice, red chili pepper, white sugar, vinegar, and sesame oil, each to taste.
Instructions
1. Shred the white wood ear mushrooms, blanch them in boiling water, then drain well. Mix with salt, MSG (or chicken bouillon), scallion-ginger juice, sugar, and vinegar, then set aside.
2. Wash the cucumber, sanitize it in cold salted boiling water, then slice it into long thin pieces, shape them into trumpet flower forms, and use shredded red chili pepper as the flower center.
3. Place the mixed white fungus in the center of a plate and arrange cucumber carved into trumpet-shaped flowers around it. This dish is colorful, refreshing, and delicious.