时间：07/25/2026 07/26/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
麻辣素斋干锅
简介：
麻辣素斋干锅是一道香辣浓郁、层次丰富的素食热菜，多种食材干煸入味，口感丰富且开胃。
材料：
花菜 200克（掰小朵）
土豆 1个（切片）
藕 100克（切片）
香菇 4朵（切片）
豆腐干 150克（切条）
青椒 半个（切块）
红椒 半个（切块）
生姜 3片（切丝）
干红辣椒 5个（剪段）
花椒 1茶匙
生抽 1汤匙
盐 适量
白胡椒粉 少许
辣椒粉 少许（可选）
植物油 适量
做法：
1. 准备食材：
所有蔬菜清洗处理，切片或切块，花菜焯水1分钟备用。
2. 煎炒主料：
锅中加植物油，将土豆片和藕片煎至表面微黄后盛出。
3. 炒香香料：
锅中留油，加入花椒、干红辣椒和姜丝，小火炒出香味。
4. 干煸食材：
加入花菜、香菇和豆腐干翻炒，再倒入土豆和藕片混合。
5. 调味入味：
加入生抽、盐、白胡椒粉和辣椒粉，大火翻炒均匀。
6. 加入青红椒：
放入青椒和红椒快速翻炒，保持脆感。
7. 出锅装盘：
炒至干香浓郁即可关火盛出，趁热食用。
Date: 07/25/2026 07/26/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Spicy Vegetarian Dry Pot
Summary:
Spicy vegetarian dry pot is a bold and flavorful dish made with assorted vegetables stir-fried in a rich and aromatic chili-spiced sauce.
Ingredients:
Cauliflower 200g (cut into florets)
Potato 1 (sliced)
Lotus root 100g (sliced)
Shiitake mushrooms 4 (sliced)
Dried tofu 150g (cut into strips)
Green bell pepper half (chunked)
Red bell pepper half (chunked)
Ginger 3 slices (shredded)
Dried red chilies 5 (cut into segments)
Sichuan peppercorns 1 teaspoon
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Chili powder a pinch (optional)
Vegetable oil appropriate amount
Instructions:
1. Prepare the Ingredients:
Clean and cut all vegetables. Blanch cauliflower for 1 minute and set aside.
2. Pan-Fry the Main Items:
Heat oil and fry potato slices and lotus root until lightly golden, then remove.
3. Sauté the Spices:
In the same pan, add Sichuan peppercorns, dried chilies, and ginger. Stir-fry over low heat until fragrant.
4. Dry-Fry the Ingredients:
Add cauliflower, mushrooms, and dried tofu. Stir-fry, then return potato and lotus root.
5. Season the Dish:
Add soy sauce, salt, white pepper, and chili powder. Stir-fry over high heat until evenly coated.
6. Add Peppers:
Add green and red bell peppers and stir briefly to keep them crisp.
7. Serve and Enjoy:
Cook until dry and aromatic, then serve hot for a rich and spicy flavor.
