时间：08/08/2026 08/09/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
香煎腐皮卷
简介：
香煎腐皮卷是一道外酥内嫩、馅料丰富的素食小吃，口感层次分明且香气浓郁。
材料：
腐皮 3张（泡软切方片）
香菇 4朵（泡发切丁）
胡萝卜 半根（切丁）
卷心菜 150克（切碎）
粉丝 50克（泡软切段）
生姜 3片（切末）
生抽 1汤匙
盐 适量
白胡椒粉 少许
香油 几滴（可选）
植物油 适量
做法：
1. 准备馅料：
香菇、胡萝卜、卷心菜和粉丝切好备用。
2. 炒制馅料：
锅中加入植物油，放入姜末炒香，加入所有蔬菜翻炒至略软，加入生抽、盐和白胡椒粉调味后放凉。
3. 包制腐皮卷：
将腐皮铺平，放入适量馅料，从一侧卷起并收紧两端。
4. 定型处理：
可在接口处蘸少量清水帮助粘合，防止散开。
5. 香煎腐皮卷：
平底锅加入少量植物油，小火将腐皮卷煎至两面金黄酥脆。
6. 出锅享用：
切段装盘，外酥内香，趁热食用口感最佳。
Date: 08/08/2026 08/09/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Pan-Fried Tofu Skin Rolls
Summary:
Pan-fried tofu skin rolls are crispy on the outside and tender inside, filled with flavorful vegetables for a satisfying vegetarian snack.
Ingredients:
Tofu skin sheets 3 (soaked and cut into squares)
Shiitake mushrooms 4 (soaked and diced)
Carrot half (diced)
Cabbage 150g (chopped)
Glass noodles 50g (soaked and cut)
Ginger 3 slices (minced)
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Sesame oil a few drops (optional)
Vegetable oil appropriate amount
Instructions:
1. Prepare the Filling:
Dice the mushrooms and carrot, chop the cabbage, and cut the soaked glass noodles.
2. Cook the Filling:
Heat vegetable oil in a pan, sauté minced ginger, then add all vegetables and stir-fry until softened. Season with soy sauce, salt, and white pepper, then let cool.
3. Wrap the Rolls:
Lay the tofu skin flat, add a portion of filling, roll tightly from one side, and fold the ends.
4. Seal the Rolls:
Use a little water to seal the edges to prevent opening during cooking.
5. Pan-Fry the Rolls:
Heat a small amount of oil in a pan and cook the rolls over low heat until both sides are golden and crispy.
6. Serve and Enjoy:
Slice into pieces and serve hot for the best crispy texture.
