「素食」用杏鲍菇模拟出鱿鱼的口感，经典粤菜，海皇粉丝煲 |【Vegan Version】Squid Ring & Scallops Vermicelli Pot

In Cantonese cuisine, there is a seafood pot dish I really like. In this episode, I replicated this dish with all plant based ingredients. I used king oyster mushrooms to simulate the texture of seafood. The outer layer of king oyster mushrooms is elastic and chewy, resembling squid. I added some pickled radish to enhance the flavor. The zizania latifolia have a natural fresh and sweet taste, which goes really well with the vermicelli. Finally, I added some mushroom sauce to enhance the flavor!
粤菜里有道很好吃的海皇粉丝煲，今天用素食复刻了一下，用杏鲍菇模拟了海鲜的口感，杏鲍菇外层一圈比较Q弹有嚼劲，吃起来和鱿鱼口感还有点像，对了，我加了些酸萝卜进去真的特别提味，高笋有天然的鲜甜味儿，和粉丝融合真的很搭，最后加一些香菇酱提味真的很棒！

Ingredients/食材:
龙口粉丝 60g Vermicelli
杏鲍菇 1根 One King Oyster Mushroom
高笋 150g Zizania Latifolia (茭白, jiao bai )
胡萝卜 60g Carrot
美人椒 2个 Two Red Peppers
香芹 50g Celery
酸萝卜 50g Pickled Radish
生姜 6g Ginger

碗汁儿/Sauce：
生抽 2大勺 2 Tbsp Soy Sauce
素蚝油 1小勺 2 Tsp Vegan Oyster Sauce
黑胡椒酱 1小勺 1 Tsp Black Pepper Sauce
白胡椒粉 1/2小勺 1/2 Tsp White Pepper Powder
清水 2大勺 2Tbsp Water

其它调味料/Other Seasonings:
香菇白参菌酱 1大勺 1 Tbsp Mushroom Sauce
辣椒油 1小勺(可选) 1 Tsp Chili Oil
香油 1/2小勺 1/2 Sesame Oil (Optional)
盐巴 适量 Salt
老抽 1/2小勺 1/2 Tsp Dark Soy Sauce

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