Cold konjac shreds
| Konjac shreds Appropriate amount | Cucumber 1 root |
| Autumn fungus 1 small handful | Little red pepper 2-3 pieces |
| cilantro 1 small handful | Minced garlic 3 petals |
| Peanut crush Appropriate amount | Salt |
| Light soy sauce | Vinegar |
| Sesame oil | sugar |
Step 1
Boil a pot of water, add konjac shreds, add a little salt, cook for 5 minutes, drain into cold water and set aside.
Step 2
Wash the cucumbers, soak the fungus, and blanch the fungus in boiling water. Cut into slices.
Step 3
Fry an appropriate amount of peanuts, put them in a sealed bag after the peanuts have cooled down, and roll them out with a rolling pin without breaking them too much, so they taste delicious.
Step 4
Chop an appropriate amount of minced garlic. If you think the red pepper is too spicy, add chili oil, add salt, a little sugar, an appropriate amount of vinegar and light soy sauce, a little water, sesame oil, and blend into a bowl of sauce.
Step 5
Sprinkle the crushed peanuts on top of the fungus.
Step 6
Then add the konjac shreds, pour the sauce on top, cut an appropriate amount of coriander and put it in, stir it up, and you will suddenly get the aroma of crushed peanuts, the fragrance of cucumber, the crispness of fungus and konjac shreds, plus the hot and sour sauce, and you are ready to eat It's so enjoyable. Cooking techniques for cold konjac shreds
