时间：04/19/2025 04/20/2025
地点：星河禅修中心
主讲：黄云全
每周一素
干锅有机菜花
简介：
这是一道香辣入味、口感爽脆的斋食菜肴，有机菜花经过干锅炒制，充分吸收调料香气，鲜美可口。
材料：
有机菜花 300克
红椒 50克（切丝）
香菇 100克（切片）
生抽 1汤匙
素蚝油 1汤匙
豆瓣酱 1汤匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
清水 适量
做法：
1.准备食材：
有机菜花掰成小朵洗净，红椒切丝，香菇切片。
2.焯水处理：
锅中加水烧开，放入菜花焯烫1分钟后捞出沥干。
3.炒制香菇：
热锅加油，放入香菇翻炒至微微出水。
4.加入调味料：
放入豆瓣酱炒出香味，再加入红椒丝、生抽、素蚝油、盐和白胡椒粉，翻炒均匀。
5.干锅收汁：
倒入菜花，翻炒均匀后加入少许清水，小火焖煮2分钟，待入味后关火，盛入干锅中加热即可享用。
Date: 04/19/2025 04/20/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Dry Pot Organic Cauliflower
Summary：
This is a spicy and flavorful vegetarian dish, where organic cauliflower is stir-fried in a dry pot to absorb the rich aroma of seasonings.
Ingredients：
Organic cauliflower 300g
Red bell pepper 50g (sliced)
Shiitake mushrooms 100g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Doubanjiang (fermented chili bean paste) 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Cut the organic cauliflower into small florets and wash thoroughly. Slice the red bell pepper and shiitake mushrooms.
2.Blanching:
Bring a pot of water to a boil, blanch the cauliflower for 1 minute, then drain.
3.Stir-frying mushrooms:
Heat oil in a pan, add shiitake mushrooms, and stir-fry until they release some moisture.
4.Adding seasonings:
Stir in the doubanjiang until fragrant, then add red bell pepper, soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Mix well.
5.Dry pot finishing:
Add the cauliflower, stir-fry evenly, then pour in a small amount of water and simmer for 2 minutes on low heat until fully flavored. Transfer to a dry pot and serve hot.
