时间：02/01/2025 02/02/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
梅干菜烧茄子
简介：
这是一道酱香浓郁、软糯入味的素食料理，茄子吸收梅干菜的独特风味，软滑鲜香，搭配米饭食用尤为美味。
材料：
茄子 300克（切段或滚刀块）
梅干菜 50克（提前泡发，洗净切碎）
胡萝卜 50克（切丝，可选）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
老抽 1/2汤匙（用于增色）
盐 1/2茶匙
白胡椒粉 适量（可选）
冰糖 1/2汤匙（可用白糖代替）
五香粉 1/2茶匙（可选）
清水或素高汤 200毫升
植物油 2汤匙
做法：
1. 处理茄子：
将茄子洗净后切段或滚刀块，放入淡盐水中浸泡10分钟，以减少氧化变黑，同时保持口感。
2. 准备梅干菜：
梅干菜提前用清水浸泡20分钟，反复清洗以去除多余盐分和杂质，然后挤干水分并切碎。
3. 煎软茄子：
锅中倒入2汤匙植物油，放入沥干的茄子块，中火煎至表面微微金黄且变软，取出备用。
4. 炒香配料：
锅中留少许底油，放入梅干菜和胡萝卜丝（可选），翻炒1分钟，使香味释放。
5. 加入茄子调味：
倒入煎好的茄子，加入生抽、素蚝油（可选）、老抽、盐、白胡椒粉（可选）、五香粉（可选）、冰糖，翻炒均匀。
6. 炖煮入味：
倒入200毫升清水或素高汤，盖上锅盖，小火炖煮10-15分钟，让茄子充分吸收梅干菜的风味，汤汁略微收浓。
7. 收汁装盘：
汤汁收至浓稠但仍保留适量汁液后关火，盛入盘中，即可享用，茄子软嫩，梅干菜香气十足，十分下饭。
Date: 02/01/2025 02/02/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Eggplant with Preserved Mustard Greens
Summary:
This is a rich, savory vegan dish where soft eggplant absorbs the deep umami flavors of preserved mustard greens, creating a deliciously fragrant and satisfying meal.
Ingredients:
Eggplant 300g (cut into chunks or thick slices)
Preserved mustard greens (Meigan Cai) 50g (soaked, rinsed, and chopped)
Carrot 50g (julienned, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Dark soy sauce 1/2 tablespoon (for color)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Rock sugar 1/2 tablespoon (or substitute with white sugar)
Five-spice powder 1/2 teaspoon (optional)
Water or vegetable broth 200ml
Vegetable oil 2 tablespoons
Instructions:
1. Prepare the Eggplant:
Wash and cut the eggplant into chunks or thick slices. Soak in lightly salted water for 10 minutes to prevent oxidation and improve texture.
2. Prepare the Preserved Mustard Greens:
Soak preserved mustard greens in water for 20 minutes, rinse thoroughly to remove excess salt, then squeeze out excess water and chop finely.
3. Pan-Fry the Eggplant:
Heat 2 tablespoons of vegetable oil in a pan. Add the drained eggplant and pan-fry over medium heat until slightly golden and softened. Remove and set aside.
4. Sauté the Ingredients:
In the same pan, leave a small amount of oil and add the chopped mustard greens and julienned carrots (if using). Stir-fry for 1 minute until fragrant.
5. Add the Eggplant and Seasonings:
Return the eggplant to the pan. Add light soy sauce, vegetarian oyster sauce (optional), dark soy sauce, salt, white pepper powder (optional), five-spice powder (optional), and rock sugar. Stir well to coat.
6. Simmer for Flavor:
Pour in 200ml of water or vegetable broth. Cover and simmer over low heat for 10-15 minutes until the eggplant absorbs the flavors and the sauce thickens slightly.
7. Finish and Serve:
Once the sauce is reduced but still slightly moist, turn off the heat and transfer to a serving plate. Enjoy the soft, flavorful eggplant infused with the rich aroma of preserved mustard greens.
