时间：05/23/2026 05/24/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
罗汉素食煲
简介：
罗汉素食煲是一道食材丰富、清香鲜美的传统素食炖菜，以多种蔬菜与菌菇慢煲而成，营养均衡。
材料：
白菜 200克（切块）
胡萝卜 半根（切片）
香菇 4朵（泡发切片）
竹荪 4条（泡发切段）
腐竹 80克（泡发切段）
木耳 适量（泡发）
嫩豆腐 150克（切块）
生姜 3片
生抽 1汤匙
盐 适量
白胡椒粉 少许
清水 800毫升
植物油 适量
做法：
1. 准备食材：
香菇、竹荪、腐竹和木耳提前泡发，所有蔬菜切好备用。
2. 炒香姜片：
锅中加入植物油，放入姜片小火煸出香味。
3. 加入蔬菜翻炒：
放入白菜、胡萝卜和香菇翻炒至略微软化。
4. 加水炖煮：
加入清水、生抽，将腐竹、竹荪和木耳放入，小火炖煮10分钟。
5. 加入豆腐：
放入嫩豆腐，继续小火煲5分钟，使味道融合。
6. 调味完成：
加入盐和白胡椒粉调味即可关火，趁热食用。
Date: 05/23/2026 05/24/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Buddhist-Style Mixed Vegetable Clay Pot
Summary:
Buddhist-style mixed vegetable clay pot is a nourishing vegetarian stew made with assorted vegetables and mushrooms simmered together for a naturally savory flavor.
Ingredients:
Chinese cabbage 200g (chunked)
Carrot half (sliced)
Shiitake mushrooms 4 (soaked and sliced)
Bamboo fungus 4 pieces (soaked and cut)
Dried tofu sticks 80g (soaked and cut)
Wood ear mushrooms appropriate amount (soaked)
Soft tofu 150g (cubed)
Ginger 3 slices
Soy sauce 1 tablespoon
Salt to taste
White pepper powder a pinch
Water 800ml
Vegetable oil appropriate amount
Instructions:
1. Prepare the Ingredients:
Soak shiitake mushrooms, bamboo fungus, dried tofu sticks, and wood ear mushrooms. Cut all vegetables into bite-sized pieces.
2. Sauté the Ginger:
Heat vegetable oil in a pot and sauté ginger slices over low heat until fragrant.
3. Stir-Fry the Vegetables:
Add cabbage, carrot, and shiitake mushrooms. Stir-fry until slightly softened.
4. Simmer the Pot:
Add water and soy sauce. Add dried tofu sticks, bamboo fungus, and wood ear mushrooms. Simmer over low heat for about 10 minutes.
5. Add the Tofu:
Gently add soft tofu and continue simmering for another 5 minutes.
6. Season and Serve:
Add salt and white pepper powder to taste, then serve hot for a comforting vegetarian meal.
