时间：01/17/2026 01/18/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
干锅花菜
简介：
干锅花菜是一道干香微辣、口感爽脆的素食家常菜，通过少油慢炒突出花菜的本味与锅气。
材料：
花菜 300克（掰小朵）
青椒 半个（切块）
红椒 半个（切块，可选）
生姜 3片（切丝）
干红辣椒 4个（剪段，可选）
生抽 1汤匙
盐 适量
白胡椒粉 少许
植物油 适量
做法：
1. 处理花菜：
花菜掰成小朵，洗净后焯水1分钟，捞出沥干备用。
2. 炒香配料：
锅中加植物油，放入姜丝和干红辣椒，小火炒出香味。
3. 干煸花菜：
加入花菜，中火翻炒至表面微微焦黄、水分减少。
4. 加入辣椒：
放入青椒和红椒块，继续翻炒均匀。
5. 调味入味：
加入生抽、盐和白胡椒粉，翻炒至花菜干香入味。
6. 出锅装盘：
炒至食材干爽、香气浓郁即可关火盛出。
Date: 01/17/2026 01/18/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Dry Pot Cauliflower
Summary:
Dry pot cauliflower is a savory and slightly spicy vegetarian dish that brings out the vegetable’s natural flavor through low-oil stir-frying.
Ingredients:
Cauliflower 300g (cut into small florets)
Green bell pepper half (cut into chunks)
Red bell pepper half (cut into chunks, optional)
Ginger 3 slices (shredded)
Dried red chilies 4 (cut into segments, optional)
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Vegetable oil appropriate amount
Instructions:
1. Prepare the Cauliflower:
Cut the cauliflower into florets, wash, blanch for 1 minute, then drain well.
2. Sauté the Aromatics:
Heat vegetable oil in a pan. Add shredded ginger and dried red chilies, stir-fry gently until fragrant.
3. Dry-Fry the Cauliflower:
Add the cauliflower and stir-fry over medium heat until lightly browned and moisture evaporates.
4. Add the Peppers:
Add green and red bell peppers. Stir-fry until evenly combined.
5. Season the Dish:
Add soy sauce, salt, and white pepper powder. Stir well until flavors are absorbed.
6. Serve and Enjoy:
Once the dish is dry and aromatic, turn off the heat and serve hot.
