时间：01/03/2026 01/04/2026
地点：星河禅修中心
主讲：黄云全
每周一素
炝拌黄瓜
简介：
这是一道清爽脆嫩、微辣开胃的斋食凉拌菜，黄瓜爽脆口感与炝香调味结合，简单快手又非常美味。
材料：
黄瓜 300克（拍碎切段）
红椒 50克（切丝）
生抽 1汤匙
香醋 1汤匙
盐 适量
白胡椒粉 适量
花椒 适量
干辣椒 2根（剪段）
食用油 1汤匙
做法：
1.准备食材：
黄瓜拍碎切段，红椒切丝，干辣椒剪段备用。
2.调制基础味道：
黄瓜段放入大碗，加入生抽、香醋、盐和白胡椒粉，拌匀腌制5分钟。
3.炝香调料：
锅中加油，加热后放入花椒和干辣椒，小火炸香，立即关火。
4.淋入炝油：
将炝香的热油连同花椒和辣椒段一起浇在黄瓜上。
5.完成拌匀：
加入红椒丝，拌匀后装盘即可享用。
Date: 01/03/2026 01/04/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Spicy Cucumber Salad
Summary：
This is a refreshing and crunchy vegetarian salad, where crisp cucumber is infused with fragrant chili oil for a simple and delicious dish.
Ingredients：
Cucumber 300g (smashed and cut into sections)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Aromatic vinegar 1 tbsp
Salt to taste
White pepper powder to taste
Sichuan peppercorns to taste
Dried chili peppers 2 (cut into sections)
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Smash and cut the cucumber into sections. Slice the red bell pepper. Cut the dried chili peppers into sections.
2.Season the cucumber:
Place the cucumber sections in a large bowl. Add soy sauce, aromatic vinegar, salt, and white pepper powder. Toss and let marinate for 5 minutes.
3.Make fragrant oil:
Heat oil in a pan. Add Sichuan peppercorns and dried chili peppers, frying gently until fragrant. Remove from heat immediately.
4.Add the fragrant oil:
Pour the hot oil along with the spices over the cucumber.
5.Finish and serve:
Add the red bell pepper, toss everything well, and serve.
