时间：06/07/2025 06/08/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
麻婆豆腐
简介：
麻婆豆腐是一道麻辣鲜香的经典川味素菜，以豆腐为主材，搭配丰富调味料，口感滑嫩又带刺激风味。
材料：
嫩豆腐 300克（切块）
红椒 半个（切丁）
香菇 4朵（泡发切丁）
生姜 3片（切末）
豆瓣酱 1汤匙
酱油 1汤匙
素蚝油 1汤匙
花椒粉 适量
辣椒粉 适量
盐 适量
淀粉 1汤匙（加水调成水淀粉）
植物油 适量
清水 150毫升
做法：
1.准备豆腐：
豆腐切块，用开水焯烫1分钟去豆腥味，捞出沥干备用。
2.炒香配料：
锅中加植物油，放入姜末、香菇丁和红椒丁，炒香炒软。
3.加入调味料：
加入豆瓣酱翻炒出红油，倒入酱油、素蚝油、花椒粉、辣椒粉炒匀。
4.煮豆腐入味：
倒入清水，放入豆腐块，小火煮5分钟让豆腐入味。
5.勾芡收汁：
倒入水淀粉，轻轻翻动，使汤汁浓稠包裹豆腐。
6.出锅装盘：
煮至汤汁浓稠即可关火，盛出享用，口感麻辣鲜香。
Date: 06/07/2025 06/08/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Mapo Tofu
Summary:
Mapo tofu is a classic Sichuan-style vegetarian dish featuring silky tofu in a spicy and numbing sauce, rich in flavor and aroma.
Ingredients:
Soft tofu 300g (cubed)
Red bell pepper half (diced)
Shiitake mushrooms 4 (soaked and diced)
Ginger 3 slices (minced)
Doubanjiang (chili bean paste) 1 tablespoon
Soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon
Sichuan pepper powder appropriate amount
Chili powder appropriate amount
Salt to taste
Starch 1 tablespoon (mixed with water as slurry)
Vegetable oil appropriate amount
Water 150ml
Instructions:
1.Prepare the Tofu:
Cut the tofu into cubes and blanch in hot water for one minute to reduce the beany taste. Drain and set aside.
2.Sauté the Aromatics:
Heat vegetable oil in a pan, add minced ginger, diced mushrooms, and bell pepper. Stir-fry until soft and fragrant.
3.Add Seasonings:
Add doubanjiang and stir until the oil turns red. Mix in soy sauce, vegetarian oyster sauce, Sichuan pepper powder, and chili powder.
4.Simmer the Tofu:
Pour in water and gently add the tofu cubes. Simmer on low heat for 5 minutes to absorb the flavor.
5.Thicken the Sauce:
Pour in the starch slurry and gently stir to thicken the sauce and coat the tofu evenly.
6.Serve and Enjoy:
Once the sauce is thick and fragrant, turn off the heat and serve. The dish is rich, spicy, and satisfying.
