什锦凉拌杏鲍菇是道经典家常凉菜，杏鲍菇撕成条，搭配胡萝卜丝、黄瓜丝和木耳，口感爽滑Q弹又清脆。配上酸辣开胃的料汁，一口下去清爽解腻，配米饭或者当减脂餐都超绝。
Mixed Cold Tossed King Oyster Mushroom is a classic Chinese cold dish. The mushrooms are torn into strips and tossed with shredded carrot, cucumber, and wood ear mushrooms. It has a bouncy and crunchy texture, dressed in a tangy and spicy sauce. It’s refreshing and perfect as a side dish or a low-fat meal.
🌴食材 | Ingredients：
杏鲍菇，3~4根（选粗壮、捏着硬挺的）。/ King oyster mushrooms, 3-4 (choose thick and firm ones).
胡萝卜，半根（切细丝）。/ Carrot, 1/2 (shredded).
黄瓜，半根（切细丝）。/ Cucumber, 1/2 (shredded).
黑木耳，几朵（提前泡发，焯水切丝）。/ Wood ear mushrooms, a few (soaked, blanched, and shredded).
小米辣，2~3个（切圈，提辣）。/ Small spicy chilies, 2-3 (sliced).
香菜，1小把（切段，增香）。/ Cilantro, a small handful (chopped).
🌴配料 | Aromatics：
蒜末，4~5瓣（蒜香是灵魂，别省）。/ Minced garlic, 4-5 cloves (the soul of the dish, don’t skip).
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
熟白芝麻，1小撮（点缀提香）。/ Toasted white sesame seeds, a small pinch.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，1勺（约10ml）。/ Chinkiang vinegar, 1 tbsp (about 10ml).
蚝油，半勺（约5ml）。/ Oyster sauce, 1/2 tbsp (about 5ml).
白糖，1小勺（约5g，提鲜回甜）。/ Sugar, 1 tsp (about 5g, to enhance freshness).
香油，1勺（约10ml）。/ Sesame oil, 1 tbsp (about 10ml).
辣椒油，1勺（约10ml，可选）。/ Chili oil, 1 tbsp (about 10ml, optional).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量（淋热油用）。/ Cooking oil, as needed (for hot oil drizzle).
🌴做法 | Instructions：
1，处理杏鲍菇
杏鲍菇洗净，用手撕成粗细均匀的长条。⚠️ 手撕的杏鲍菇比刀切的更容易入味，口感也更好。我试过用刀切，结果拌出来口感不如手撕的，所以千万别偷懒。
Wash the mushrooms and tear them into evenly thick strips by hand. ⚠️ Hand-torn mushrooms absorb the dressing better. I’ve tried slicing them before, and the texture wasn’t as good. Don’t be lazy.
2，处理配菜
胡萝卜切细丝，黑木耳提前泡发洗净切丝。锅里烧水，水开后放入杏鲍菇条、胡萝卜丝和木耳丝，一起焯水2~3分钟，捞出立刻过凉水，彻底沥干。⚠️ 配菜一起焯水，省时省力，但黄瓜丝千万别焯水，最后拌之前再切。我试过把黄瓜也焯水，结果黄瓜软塌塌的，一点脆感都没有。
Shred the carrot and soaked wood ear mushrooms. Bring water to a boil, add the mushroom strips, carrot, and wood ear mushrooms. Blanch for 2-3 minutes, then transfer to cold water and drain thoroughly. ⚠️ Do not blanch the cucumber. Shred it right before mixing. I’ve tried blanching cucumber before, and it lost all its crunch.
3，调酱汁
取一个小碗，放入蒜末、小米辣圈、2勺（约20ml）生抽、1勺（约10ml）香醋、半勺（约5ml）蚝油、1小勺（约5g）白糖、1勺（约10ml）香油、1勺（约10ml）辣椒油、少许白胡椒粉和适量盐，搅拌均匀。⚠️ 酸辣比例可以根据个人口味调整，喜欢酸一点可以多加半勺香醋。
In a small bowl, mix minced garlic, sliced chilies, light soy sauce, vinegar, oyster sauce, sugar, sesame oil, chili oil, white pepper, and salt. ⚠️ Adjust the sourness and spiciness to your taste.
4，淋热油
锅里烧热1勺（约10ml）食用油，淋在蒜末和小米辣上，激发出香味。⚠️ 热油是灵魂，能瞬间激发出蒜香和小米辣的香气。千万别省这一步，热油激过的料汁香太多了。
Heat 1 tbsp of cooking oil and pour it over the garlic and chilies to release their aroma. ⚠️ This step is crucial for the flavor. Don’t skip it.
5，拌匀
把沥干的杏鲍菇条、胡萝卜丝、木耳丝放入大碗中，倒入调好的酱汁，最后加入黄瓜丝和香菜段，抓拌均匀。⚠️ 黄瓜丝最后放，避免出水。拌的时候动作要轻，保持食材完整。
Place the drained mushrooms, carrot, and wood ear mushrooms in a large bowl. Pour over the dressing, then add the cucumber and cilantro. Toss gently. ⚠️ Add cucumber at the end to avoid excess moisture.
6，装盘
装盘，撒上葱花和熟白芝麻，放入冰箱冷藏15分钟更入味。趁凉吃，杏鲍菇爽滑Q弹，配菜清脆爽口，酸辣开胃。⚠️ 冷藏15分钟再吃，味道更融合。
Plate the dish, sprinkle with scallion and sesame seeds, and refrigerate for 15 minutes before serving. ⚠️ Chilling it helps the flavors meld together.
宝宝们杏鲍菇手撕成条，比刀切更容易入味。胡萝卜和木耳先焯水，黄瓜最后放，避免出水。一定要彻底沥干水分，不然拌出来的料汁会变淡。热油淋在蒜末和小米辣上，激发出香味。冷藏15分钟再吃，味道更融合。
Tips: Tear the mushrooms by hand for better flavor absorption. Blanch the carrot and wood ear mushrooms, and add cucumber at the end to avoid excess moisture. Drain thoroughly. Drizzle hot oil over the garlic and chilies for aroma. Chill for 15 minutes before serving for the best taste.
这道【什锦凉拌杏鲍菇 | Mixed Cold Tossed King Oyster Mushroom】是清爽开胃的经典凉菜。如果你喜欢这种酸辣爽脆的口感，还可以试试我之前写的【手撕包菜 | Hand-torn Cabbage】。想看更多凉菜和小菜，可以逛逛我的【凉菜/小菜 | Cold Dishes】分类。If you enjoy this refreshing and crispy flavor, you should also try my Hand-torn Cabbage. For more cold dishes and appetizers, check out my Cold Dishes category.
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