STEP 1/9
Wash and prepare with 2 remaining cucumber salt.
STEP 2/9
After cutting it round, soak it in flower salt for about 20 minutes.
STEP 3/9
The shiitake mushroom was completely dried, so I soaked it in water, cut it, and squeezed it. The bottom part was hard even though it was soggy. I cut it into 2~3 pieces.
STEP 4/9
I added 0.5 tablespoons of soy sauce, sugar, and minced garlic, 4 times of pepper, and 1 tablespoon of sesame oil. Shiitake mushrooms taste better when you stir-fry them when the sauce permeates the mushrooms.
STEP 5/9
Squeeze the cucumber that has been pickled for 20 minutes in a cotton cloth. That way, it'll be crunchy and firm when it's stir-fried.
STEP 6/9
Isn't the cucumber that you squeezed out the water? Is it only in my eyes?
STEP 7/9
Grease the pan and stir-fry the shiitake mushrooms first.
STEP 8/9
Next, add cucumbers and stir-fry for 2 to 3 minutes. If you stir-fry it a lot, the crunchiness disappears, so if you stir-fry it briefly, it'll make the texture better, right?
STEP 9/9
Add 1 tablespoon of sesame oil, sesame seeds, and black sesame seeds, and it becomes stir-fried shiitake mushrooms. Taste it and add salt if it is bland. I didn't put it in because the cucumber was seasoned perfectly,