时间：04/06/2024 04/07/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
腐竹烧笋干
简介：
这是一道口感丰富、鲜香入味的素食炖菜，腐竹的嫩滑与笋干的韧劲结合，搭配酱香调味，软糯鲜香，十分下饭。
材料：
腐竹 100克（提前泡发切段）
笋干 100克（提前泡发切块）
红椒 50克（切丝，可选）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
甜面酱 1汤匙（可选）
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
植物油 1.5汤匙
清水或素高汤 300毫升
做法：
1. 泡发食材：
干腐竹和笋干分别用温水泡发2小时至软，沥干水分后切段备用。
2. 炒香调味：
锅中倒入植物油，加入甜面酱（可选）、生抽、素蚝油（可选），中小火翻炒出香味。
3. 翻炒食材：
放入泡发好的笋干翻炒2分钟，使其均匀裹上酱汁。
4. 炖煮入味：
倒入清水或素高汤，加入腐竹，撒上盐、白胡椒粉（可选）、五香粉（可选），搅拌均匀，盖上锅盖小火炖煮15分钟。
5. 加入红椒提色（可选）：
开盖后加入红椒丝，再焖煮2分钟，让色泽更鲜艳，口感更丰富。
6. 装盘享用：
关火后盛入盘中，即可食用，腐竹吸满汤汁，笋干鲜嫩有嚼劲，酱香浓郁。
Date: 04/06/2024 04/07/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Bamboo Shoots with Dried Beancurd Sticks
Summary:
This is a flavorful and hearty vegan braised dish where tender beancurd sticks absorb the umami-rich sauce while chewy dried bamboo shoots add texture, making it a satisfying and savory meal.
Ingredients:
Dried beancurd sticks (yuba) 100g (soaked and cut into sections)
Dried bamboo shoots 100g (soaked and cut into chunks)
Red bell pepper 50g (sliced, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Sweet bean paste (Tianmianjiang) 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 300ml
Instructions:
1. Soak the Ingredients:
Soak dried beancurd sticks and dried bamboo shoots separately in warm water for 2 hours until softened. Drain and cut into pieces.
2. Prepare the Sauce:
Heat vegetable oil in a pan, then add sweet bean paste (optional), light soy sauce, and vegetarian oyster sauce (optional). Stir-fry over medium-low heat until aromatic.
3. Stir-Fry the Bamboo Shoots:
Add the soaked bamboo shoots and stir-fry for about 2 minutes until evenly coated with the sauce.
4. Braise the Ingredients:
Pour in water or vegetable broth, add the beancurd sticks, season with salt, white pepper powder (optional), and five-spice powder (optional). Stir well, cover, and simmer on low heat for 15 minutes.
5. Add Red Bell Pepper (Optional):
Uncover, add red bell pepper slices, and let it simmer for another 2 minutes to enhance color and flavor.
6. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The beancurd sticks absorb the rich sauce, while the bamboo shoots remain tender and chewy.
