「素食」10分钟搞定的素食椒麻鸡 |【Vegan】Easy Vegan Spicy Mushroom Substituting 'Chicken' for a Refreshing Treat!

A few days ago, I made a vegan version of spicy chicken using king oyster mushrooms instead of chicken. I have to say, it turned out really well! It’s light and refreshing, making it perfect for summer. This time, I used a ready-made spicy dressing, which made the dish even easier to prepare. It’s also great for serving at gatherings with friends—no need to worry about your cooking skills or spending too much time in the kitchen. You can easily impress your guests with this simple yet delicious dish!

前几天用杏鲍菇代替鸡肉做了纯素版的椒麻鸡，不得不说还真不错，清清爽爽的特别适合夏天，这次我用到了成品椒麻凉拌汁，这次制作的菜品也很适合跟朋友聚会时吃，有朋友来时也不用担心自己厨艺不够或是制作太繁琐，轻松轻松就能展露身手了！

Ingredients/食材:
杏鲍菇 220g King oyster mushrooms
干豆皮 半张 Dried tofu skin (half sheet)
红椒 30g Red bell pepper
胡萝卜 30g Carrot
黄瓜 50g Cucumber
香菜 1株 Cilantro (1 sprig)
木耳 8朵 Wood ear mushrooms (8 pieces)
青小米辣 2个 Green chili peppers (2)
二荆条 1根 Green long chili (1)
仔姜 20g Young ginger
椒麻凉拌汁3大勺 Ready-made spicy dressing (3 tablespoons)

卤水/Marinade broth：
清水 500ml Water
八角 1个 Star anise (1 piece)
桂皮 3g Cinnamon 3g
山奈 2g Sand ginger 2g
小茴香 1g Fennel seeds 1g
花椒 3g Sichuan peppercorns 3g
酱油 1大勺 Soy sauce (1 tablespoon)
盐 1小勺 Salt (1 teaspoon)

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