时间：05/04/2024 05/05/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
煎豆皮卷
简介：
这是一道外酥里嫩、口感丰富的素食料理，豆皮包裹馅料后煎至金黄，香气四溢，适合作为主菜或小吃。
材料：
干豆皮（腐竹皮） 4张（泡软备用）
胡萝卜 50克（切丝）
香菇 50克（切丝）
豆腐干 50克（切丝）
红甜椒 30克（切丝，可选）
生抽 1汤匙
素蚝油 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）
玉米淀粉 1汤匙（用于封口）
清水 2汤匙
植物油 2汤匙
做法：
1. 准备豆皮和馅料：
干豆皮用温水泡软，沥干水分；胡萝卜、香菇、豆腐干、红甜椒切丝备用。
2. 炒制馅料：
锅中倒入1汤匙植物油，加热后放入胡萝卜、香菇、豆腐干翻炒2分钟，加入生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），翻炒均匀后盛出晾凉。
3. 包卷豆皮：
取一张泡软的豆皮，铺平，放入适量馅料，从一端卷起，边卷边折叠两侧，使其紧实封口。
4. 封口处理：
用玉米淀粉加2汤匙清水调成糊状，刷在豆皮卷的封口处，按压封紧，以防煎制时散开。
5. 煎制豆皮卷：
平底锅倒入1汤匙植物油，开中小火，放入豆皮卷，煎至两面金黄（约3分钟翻面一次），煎至外皮酥脆。
6. 装盘享用：
关火后取出，切段或整条装盘，即可享用，外酥内嫩，鲜香美味。
Date: 05/04/2024 05/05/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Pan-Fried Tofu Skin Rolls
Summary:
This is a crispy-on-the-outside, tender-on-the-inside vegan dish where tofu skin wraps a flavorful filling and is pan-fried until golden brown, making it a delicious main dish or snack.
Ingredients:
Dried tofu skin (bean curd sheets) 4 sheets (soaked until soft)
Carrot 50g (julienned)
Shiitake mushrooms 50g (julienned)
Firm tofu 50g (julienned)
Red bell pepper 30g (julienned, optional)
Light soy sauce 1 tablespoon
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Cornstarch 1 tablespoon (for sealing)
Water 2 tablespoons
Vegetable oil 2 tablespoons
Instructions:
1. Prepare the Tofu Skin and Filling:
Soak the dried tofu skin in warm water until soft, then drain. Julienne the carrot, shiitake mushrooms, tofu, and red bell pepper.
2. Stir-Fry the Filling:
Heat 1 tablespoon of vegetable oil in a pan, add the carrot, shiitake mushrooms, and tofu, stir-fry for 2 minutes. Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Mix well and let cool.
3. Wrap the Rolls:
Lay a softened tofu skin sheet flat, place some filling near one edge, then roll it up while folding in the sides to create a firm wrap.
4. Seal the Rolls:
Mix cornstarch with 2 tablespoons of water to make a paste, brush it on the edge of the roll, and press to seal it tightly.
5. Pan-Fry the Rolls:
Heat 1 tablespoon of vegetable oil in a pan over medium-low heat. Place the tofu rolls seam-side down and pan-fry until golden brown on both sides, flipping every 3 minutes.
6. Serve and Enjoy:
Remove from heat, slice into pieces or serve whole. The rolls are crispy outside, tender inside, and full of rich, umami flavors.
