时间：01/11/2025 01/12/2025
地点：星湖禅修中心
主讲：龙示林
每周一素
四喜烤麸
简介：
这是一道口感丰富、酱香浓郁的传统素食菜肴，烤麸吸收浓郁的汤汁，搭配香菇、木耳、花生和胡萝卜，寓意吉祥喜庆，是宴席和家常素菜的经典之选。
材料：
烤麸 250克（切块）
干香菇 4朵（泡发切片）
干木耳 30克（泡发撕小朵）
花生 50克（提前泡水2小时，去皮）
胡萝卜 50克（切片）
生抽 2汤匙
素蚝油 1汤匙（可选）
老抽 1/2汤匙（增色）
冰糖 1汤匙
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
八角 1颗（增香）
植物油 1.5汤匙
清水或素高汤 400毫升
做法：
1. 处理烤麸：
烤麸切块后放入沸水中焯烫2-3分钟，去除多余气孔中的杂质，捞出沥干并轻轻挤出多余水分。
2. 炒香配料：
锅中倒入植物油，加入香菇片、木耳、胡萝卜片和花生，翻炒1分钟至微微出香味。
3. 加入烤麸调味：
放入焯水后的烤麸块，加入生抽、素蚝油（可选）、老抽、冰糖、盐、白胡椒粉（可选）、五香粉（可选）和八角，翻拌均匀。
4. 炖煮入味：
倒入清水或素高汤，盖上锅盖，小火炖煮20分钟，让烤麸充分吸收汤汁并入味。
5. 收汁增味：
开盖继续炖煮5分钟，让汤汁稍微收浓，使食材更加入味。
6. 装盘享用：
关火后盛入盘中，即可食用，烤麸弹嫩多汁，花生软糯，香菇和木耳吸满酱香，风味浓郁。
Date: 01/11/2025 01/12/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Kao Fu with Four Delights
Summary:
This is a rich, flavorful vegan dish where spongy kao fu (wheat gluten) absorbs a delicious soy-based sauce, combined with shiitake mushrooms, wood ear fungus, peanuts, and carrots for a hearty and festive meal.
Ingredients:
Kao fu (wheat gluten) 250g (cut into chunks)
Dried shiitake mushrooms 4 (soaked and sliced)
Dried wood ear fungus 30g (soaked and torn into small pieces)
Peanuts 50g (soaked for 2 hours and peeled)
Carrot 50g (sliced)
Light soy sauce 2 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Dark soy sauce 1/2 tablespoon (for color)
Rock sugar 1 tablespoon
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Star anise 1 piece (for extra aroma)
Vegetable oil 1.5 tablespoons
Water or vegetable broth 400ml
Instructions:
1. Prepare the Kao Fu:
Cut the kao fu into chunks and blanch in boiling water for 2-3 minutes to remove excess impurities. Drain and gently squeeze out excess water.
2. Sauté the Ingredients:
Heat vegetable oil in a pan, add sliced shiitake mushrooms, wood ear fungus, carrot slices, and peanuts. Stir-fry for 1 minute until fragrant.
3. Add the Kao Fu and Seasonings:
Toss in the blanched kao fu. Add light soy sauce, vegetarian oyster sauce (optional), dark soy sauce, rock sugar, salt, white pepper powder (optional), five-spice powder (optional), and star anise. Stir well.
4. Simmer for Flavor:
Pour in water or vegetable broth, cover, and simmer over low heat for 20 minutes, allowing the kao fu to absorb the flavors.
5. Reduce the Sauce:
Uncover and let simmer for another 5 minutes until the sauce thickens slightly and coats the ingredients well.
6. Serve and Enjoy:
Transfer to a serving dish and enjoy. The kao fu is juicy and flavorful, the peanuts are soft, and the mushrooms and wood ear fungus are infused with the rich sauce.
