时间：07/05/2025 07/06/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
白灼菜心
简介：
白灼菜心是一道清淡爽口的素食菜肴，通过短时间汆烫保留菜心的脆嫩与原香，简单健康。
材料：
菜心 300克（洗净切段）
生姜 3片（切丝）
生抽 1汤匙
香油 少许
盐 适量
清水 适量（用于焯烫）
做法：
1.准备食材：
菜心洗净切段，生姜切丝备用。
2.烧水焯烫：
锅中加水烧开，加入少许盐和姜丝，放入菜心焯烫约30秒至菜色翠绿断生，立即捞出沥干。
3.装盘调味：
将焯好的菜心整齐摆盘，淋上生抽和香油，即可食用。
Date: 07/05/2025 07/06/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Blanched Choy Sum
Summary:
Blanched choy sum is a light and refreshing vegetarian dish that preserves the vegetable’s crisp texture and natural flavor with minimal seasoning.
Ingredients:
Choy sum 300g (washed and cut)
Ginger 3 slices (shredded)
Soy sauce 1 tablespoon
Sesame oil a few drops
Salt to taste
Water appropriate amount (for blanching)
Instructions:
1.Prepare the Ingredients:
Wash and cut the choy sum. Shred the ginger.
2.Blanch the Vegetables:
Boil water in a pot, add a pinch of salt and shredded ginger. Blanch the choy sum for about 30 seconds until bright green and slightly tender. Remove and drain well.
3.Plate and Season:
Arrange the choy sum neatly on a plate. Drizzle with soy sauce and a few drops of sesame oil. Serve immediately.
