时间：02/21/2026 02/22/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
干锅牛肝菌
简介：
干锅牛肝菌是一道菌香浓郁、口感干爽的素食热菜，通过干煸方式充分激发牛肝菌的天然鲜味。
材料：
牛肝菌 200克（新鲜或泡发后切片）
青椒 半个（切块，可选）
红椒 半个（切块，可选）
生姜 3片（切丝）
干红辣椒 4个（剪段，可选）
生抽 1汤匙
盐 适量
白胡椒粉 少许
植物油 适量
做法：
1. 准备食材：
牛肝菌洗净切片，若为干品需提前泡发并沥干，青红椒切块，姜切丝备用。
2. 炒香配料：
锅中倒入植物油，放入姜丝和干红辣椒，小火炒出香味。
3. 干煸牛肝菌：
加入牛肝菌，中火翻炒至水分明显减少、表面微焦。
4. 加入辣椒：
放入青椒和红椒块，继续翻炒均匀。
5. 调味入味：
加入生抽、盐和白胡椒粉，翻炒至菌片干香入味。
6. 出锅装盘：
炒至香气浓郁、锅内干爽即可关火盛出。
Date: 02/21/2026 02/22/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Dry Pot Boletus Mushrooms
Summary:
Dry pot boletus mushrooms is a rich and aromatic vegetarian dish that highlights the deep umami flavor of boletus through dry stir-frying.
Ingredients:
Boletus mushrooms 200g (fresh or soaked and sliced)
Green bell pepper half (chunked, optional)
Red bell pepper half (chunked, optional)
Ginger 3 slices (shredded)
Dried red chilies 4 (cut into segments, optional)
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Vegetable oil appropriate amount
Instructions:
1. Prepare the Ingredients:
Clean and slice the boletus mushrooms. If dried, soak beforehand and drain well. Cut the peppers into chunks and shred the ginger.
2. Sauté the Aromatics:
Heat vegetable oil in a pan. Add shredded ginger and dried chilies, stir-frying gently until fragrant.
3. Dry-Fry the Mushrooms:
Add the boletus mushrooms and stir-fry over medium heat until moisture evaporates and edges turn lightly golden.
4. Add the Peppers:
Add green and red bell peppers and stir-fry evenly.
5. Season the Dish:
Add soy sauce, salt, and white pepper powder. Stir well until the mushrooms absorb the seasoning.
6. Serve and Enjoy:
Once the dish is dry and aromatic, remove from heat and serve hot.
