时间：03/07/2026 03/08/2026
地点：星河禅修中心
主讲：黄云全
每周一素
笋干炒豆皮
简介：
这是一道口感丰富、鲜香入味的斋食家常菜，笋干的爽脆与豆皮的柔韧相结合，简单调味即可成就美味。
材料：
笋干 100克（提前泡发切段）
豆皮 200克（切条）
红椒 50克（切丝）
生抽 1汤匙
素蚝油 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：
笋干提前泡发至软，洗净切段；豆皮切条，红椒切丝备用。
2.焯水处理：
锅中加水烧开，放入笋干焯烫3分钟去除异味，捞出沥干。
3.翻炒笋干：
热锅加油，放入笋干翻炒2分钟，炒至微微焦香。
4.加入豆皮和调味料：
放入豆皮和红椒丝，加入生抽、素蚝油、盐和白胡椒粉，翻炒均匀，适量加清水稍微焖1分钟，让笋干和豆皮充分入味。
5.完成装盘：
收汁后盛出装盘，口感鲜香有嚼劲，冷热皆宜。
Date: 03/07/2026 03/08/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Stir-fried Dried Bamboo Shoots with Tofu Skin
Summary：
This is a flavorful and texturally rich vegetarian dish, combining chewy dried bamboo shoots with soft tofu skin, enhanced by simple seasonings.
Ingredients：
Dried bamboo shoots 100g (soaked and cut into sections)
Tofu skin 200g (sliced into strips)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Soak the dried bamboo shoots until soft, rinse, and cut into sections. Slice tofu skin into strips and slice the red bell pepper.
2.Blanching:
Bring water to a boil, blanch the bamboo shoots for 3 minutes to remove any strong flavors, then drain.
3.Stir-fry bamboo shoots:
Heat oil in a pan, add the bamboo shoots, and stir-fry for 2 minutes until slightly fragrant.
4.Add tofu skin and seasoning:
Add tofu skin and red bell pepper, then season with soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Add a little water, cover, and simmer for 1 minute to blend flavors.
5.Finish and serve:
Once the sauce reduces, transfer to a plate and serve warm or at room temperature. Enjoy the chewy and tender textures.
