时间：05/30/2026 05/31/2026
地点：星河禅修中心
主讲：黄云全
每周一素
罗汉斋砂锅
简介：
这是一道选用多种素食食材，搭配鲜美汤底慢炖而成的传统斋食砂锅菜，营养丰富，口感层次分明。
材料：
香菇 50克（泡发切片）
金针菇 50克（去根洗净）
腐竹 50克（泡发切段）
冬笋 50克（切片）
胡萝卜 50克（切片）
莲藕 50克（切片）
木耳 30克（泡发撕小朵）
豆腐泡 100克
素丸子 100克
娃娃菜 150克（切段）
生抽 1.5汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
高汤或清水 800毫升
枸杞 10克
红枣 5颗（去核）
食用油 1汤匙
做法：
1.准备食材：
各种蔬菜、菌菇、豆制品分别处理并洗净；枸杞泡水，红枣去核。
2.煸炒增香：
砂锅加热，倒入少许油，将香菇、冬笋、胡萝卜片、莲藕片依次下锅翻炒片刻。
3.加入汤底：
倒入高汤或清水，加入生抽、素蚝油、盐、白胡椒粉，放入红枣，大火煮开。
4.依次放入食材：
放入腐竹、豆腐泡、素丸子、木耳、金针菇和娃娃菜，转中小火炖煮15分钟。
5.完成装盘：
最后撒上枸杞，略煮1分钟，关火即可，端上桌热气腾腾，鲜香四溢。
Date: 05/30/2026 05/31/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Luohan Vegetarian Clay Pot
Summary：
This is a nourishing and flavorful vegetarian clay pot dish, combining various vegetables, mushrooms, and tofu products in a savory broth, offering a variety of textures and rich aroma.
Ingredients：
Shiitake mushrooms 50g (soaked and sliced)
Enoki mushrooms 50g (trimmed)
Dried beancurd sticks 50g (soaked and cut)
Winter bamboo shoots 50g (sliced)
Carrot 50g (sliced)
Lotus root 50g (sliced)
Wood ear fungus 30g (soaked and torn into small pieces)
Fried tofu puffs 100g
Vegetarian meatballs 100g
Baby bok choy 150g (cut into sections)
Soy sauce 1.5 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Vegetable broth or water 800ml
Goji berries 10g
Red dates 5 (pitted)
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Clean and prepare all vegetables, mushrooms, and tofu products. Soak goji berries and pit the red dates.
2.Stir-fry for aroma:
Heat the clay pot, add oil, and briefly stir-fry shiitake mushrooms, bamboo shoots, carrot slices, and lotus root slices to enhance their aroma.
3.Add broth:
Pour in vegetable broth or water, add soy sauce, vegetarian oyster sauce, salt, white pepper powder, and red dates. Bring to a boil.
4.Add ingredients:
Add beancurd sticks, fried tofu puffs, vegetarian meatballs, wood ear fungus, enoki mushrooms, and baby bok choy. Simmer over medium-low heat for 15 minutes.
5.Finish and serve:
Sprinkle goji berries on top, simmer for 1 more minute, then serve directly in the clay pot for a warming and aromatic dish.
