涼拌香菇
步驟
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小黃瓜一條，剖半，切3公分小段後，再切成三等份 One small cucumber, cut in half, cut into 3 cm pieces, then cut into thirds
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用1小匙糖醃漬小黃瓜 pickled gherkins with 1 tsp sugar
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1/4條紅蘿蔔削皮，切片 1/4 carrot peeled and sliced
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用1/2小匙鹽醃漬紅蘿蔔片 Pickled carrot slices with 1/2 tsp salt
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黑木耳一片切成條狀 Black fungus sliced into strips
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大香菇三朵，切厚片 Three large shiitake mushrooms, cut into thick slices
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水滾後將香菇及黑木耳放入汆燙至香菇變軟，之後撈出瀝乾水份 Boil the mushrooms and black fungus in boiling water until the mushrooms become soft and remove
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用手將醃漬好的小黃瓜中多餘的水份擠出 Squeeze out the excess water from the pickled cucumbers with your hands
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用手將醃漬好的紅蘿蔔中多餘的水份擠出 Squeeze out the excess water from the pickled carrots with your hands
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在所有食材中加入1小匙糖 Add 1 tsp of sugar to all ingredients
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再加入1/2小匙鹽 Add 1/2 tsp salt
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把調味料跟食材拌勻 Mix seasonings with ingredients
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再加入1/2小匙芝麻香油增香 Add 1/2 tsp sesame oil for flavor
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拌勻後盛入盤中 Mix well and place on a plate
小撇步
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