时间：06/27/2026 06/28/2026
地点：星河禅修中心
主讲：黄云全
每周一素
蔬菜煎饼
简介：
这是一道外皮香脆、蔬菜清甜的斋食小吃，各种蔬菜与面糊融合，营养丰富，简单又美味。
材料：
面粉 150克
胡萝卜 50克（切丝）
西葫芦 50克（切丝）
香菇 50克（切丝）
红椒 30克（切丝）
生抽 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
清水 适量
食用油 适量
做法：
1.准备食材：
胡萝卜、西葫芦、香菇和红椒分别切丝备用。
2.调制面糊：
面粉加生抽、素蚝油、盐和白胡椒粉，慢慢加清水搅拌成稍稠面糊。
3.加入蔬菜：
将所有蔬菜丝放入面糊中，搅拌均匀，使蔬菜丝裹满面糊。
4.煎制煎饼：
平底锅加少量油，取适量蔬菜面糊摊平，小火煎至两面金黄熟透。
5.完成装盘：
出锅后切块装盘，外脆内嫩，蔬香四溢，趁热享用。
Date: 06/27/2026 06/28/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Vegetable Pancake
Summary：
This is a crispy-on-the-outside, tender-on-the-inside vegetarian pancake packed with colorful vegetables, offering both nutrition and flavor.
Ingredients：
Flour 150g
Carrot 50g (julienned)
Zucchini 50g (julienned)
Shiitake mushrooms 50g (julienned)
Red bell pepper 30g (julienned)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Water as needed
Cooking oil as needed
Instructions：
1.Prepare ingredients:
Julienne the carrot, zucchini, shiitake mushrooms, and red bell pepper.
2.Make batter:
Combine flour, soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Gradually add water to form a slightly thick batter.
3.Mix vegetables:
Add all the julienned vegetables into the batter and mix well to coat evenly.
4.Pan-fry pancakes:
Heat a small amount of oil in a pan, scoop the vegetable batter into the pan, flatten it, and pan-fry over low heat until both sides are golden brown.
5.Serve:
Cut into pieces and serve hot, enjoying the crispy exterior and tender, flavorful vegetables inside.
