时间：10/05/2024 10/06/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
干烧五珍
简介：
这是一道集五种食材的素食佳肴，经过干烧炖煮，使其充分吸收酱香，口感层次丰富，味道浓郁，是一道适合搭配米饭的下饭菜。
材料：
杏鲍菇 100克（切厚片）
香菇 100克（切片）
豆腐干 100克（切条）
莲藕 100克（切片）
胡萝卜 100克（切片）
素高汤 500毫升（可用昆布、蘑菇等熬制）
生姜粉 1/2茶匙
淡酱油 1.5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）
植物油 2汤匙
水淀粉 1汤匙（1茶匙玉米淀粉+2汤匙水）
做法：
1. 准备食材：
杏鲍菇、香菇、豆腐干、莲藕和胡萝卜分别洗净切好备用。
2. 煎香食材：
锅中倒入1汤匙植物油，加热后放入莲藕、豆腐干，煎至表面微微金黄后盛出备用。
3. 炒香菌菇：
再加1汤匙植物油，放入杏鲍菇和香菇，中小火翻炒至菌菇变软出香气。
4. 加入配料：
倒入胡萝卜、煎好的莲藕和豆腐干，翻炒均匀。
5. 炖煮入味：
倒入素高汤，加入生姜粉、淡酱油、素蚝油（可选）、盐、白胡椒粉和五香粉，搅拌均匀后中小火炖煮10分钟。
6. 收汁勾芡：
加入水淀粉，翻拌均匀至汤汁稍微浓稠，即可关火。
7. 装盘享用：
盛入盘中，趁热享用，五种食材相互融合，口感丰富，酱香浓郁。
Date: 10/05/2024 10/06/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Five Treasures
Summary:
This is a flavorful vegan dish featuring five key ingredients, slow-braised in a rich sauce to enhance umami depth, making it a perfect meal to serve with rice.
Ingredients:
King oyster mushrooms 100g (sliced thick)
Shiitake mushrooms 100g (sliced)
Firm tofu (dried tofu strips) 100g (sliced)
Lotus root 100g (sliced)
Carrot 100g (sliced)
Vegetable broth 500ml (made from kombu, mushrooms, etc.)
Ginger powder 1/2 teaspoon
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 2 tablespoons
Cornstarch slurry 1 tablespoon (1 teaspoon cornstarch + 2 tablespoons water)
Instructions:
1. Prepare Ingredients:
Wash and slice the king oyster mushrooms, shiitake mushrooms, tofu, lotus root, and carrot.
2. Pan-fry Ingredients:
Heat 1 tablespoon of vegetable oil in a pan, then add lotus root and tofu strips. Sear until slightly golden, then remove and set aside.
3. Sauté the Mushrooms:
Add another tablespoon of vegetable oil, then stir-fry the king oyster and shiitake mushrooms over medium heat until softened and aromatic.
4. Combine Ingredients:
Add the carrots, along with the previously seared lotus root and tofu strips, stirring to combine.
5. Braise for Flavor:
Pour in the vegetable broth and season with ginger powder, soy sauce, vegetarian oyster sauce (optional), salt, white pepper, and five-spice powder. Stir well and simmer over medium-low heat for 10 minutes.
6. Thicken the Sauce:
Add the cornstarch slurry and mix until the sauce slightly thickens, then turn off the heat.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy hot. The combination of five ingredients creates a deep umami flavor with a balanced texture.
