Cucumber and Black Fungus Cold Salad
This bottle of Weimao oil and vinegar dressing directly touched my taste buds. I made this cold salad and it tastes absolutely amazing! A simple three-step recipe that's quick and delicious 😋—a blessing for light eaters!
Materials
| Cucumber | Half |
| Corn Kernels | To taste |
| Carrot | To taste |
| Sesame Oil | 1 tablespoon |
| Soy Sauce | Half tablespoon |
How To Make
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Soak the black fungus in advance.
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Gather all the ingredients.
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After soaking, rinse the black fungus thoroughly.
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Blanch the three ingredients in boiling water for about 5 minutes.
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Drain and let cool.
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Prepare the cucumber by cutting it into quarters and removing the seeds for a crunchier bite.
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Cut into small pieces and set aside.
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Drizzle with Weimao oil and vinegar dressing.
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Add sesame oil and light soy sauce.
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Before serving, add the cucumber pieces and drizzle with a bit more oil and vinegar dressing to ensure they remain crunchy.
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Plate and it's ready to enjoy.
