【家常食譜】涼拌素雞絲 Vegan Chicken (Oyster mushroom) Salad
食材
（3-4人）
30分鐘內
食材
- 杏鮑菇 Oyster mushroom 250克/g
- 雜色彩椒 Sweet mini pepper 3-4隻/pcs
- 芫荽 Coriander 2棵/Stalks
- 蒜蓉 Minced garlic 1湯匙/tbsp
- 辣椒粉 Chili powder 1湯匙/tbsp
- 鹽 Salt 1茶匙/tsp
- 生抽 Soy sauce 2茶匙/tsp
- 陳醋 Mature vinegar 1湯匙/tbsp
- 熱油 Hot oil 適量/Some
- 麻油 Sesame oil 少許/Some
- 白芝蔴 White sesame 1茶匙/tsp
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1
杏鮑菇撕成粗條 Shred oyster mushrooms into thick strips.
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2
彩椒切粗絲 Cut sweet mini pepper into strips.
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3
芫荽切段 Section coriander.
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4
杏鮑菇絲及彩椒絲用熱水灼30秒 Blanch mushroom and pepper strips for 30 seconds.
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5
放冰水降溫，榨乾水 Cool down in an ice bath. Squeeze dry.
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6
加入蒜蓉、辣椒粉、鹽、生抽、陳醋及芫荽 Add minced garlic, chili powder, salt, soy sauce, mature vinegar and coriander.
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7
淋上熱油，拌勻 Splash hot oil and mix well.
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8
撒上白芝麻 Sprinkle white sesame.
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9
澆一圈麻油，完成 Add sesame oil. Done.