时间：10/03/2026 10/04/2026
地点：星河禅修中心
主讲：陈双双
每周一素
凉拌西兰花
简介：
这是一道清爽脆嫩、营养丰富的斋食凉拌菜，西兰花搭配简单酸甜调味，保留清香原味。
材料：
西兰花 300克（掰小朵）
红椒 50克（切丝）
熟白芝麻 适量
生抽 1汤匙
香醋 1汤匙
素蚝油 1汤匙
盐 适量
白胡椒粉 适量
香油 1汤匙
做法：
1.准备食材：
西兰花掰小朵洗净，红椒切丝备用。
2.焯水处理：
锅中加水烧开，放入西兰花焯水1分钟，捞出过凉水，保持脆嫩和鲜绿。
3.调制酱汁：
碗中加入生抽、香醋、素蚝油、盐、白胡椒粉和香油，搅拌均匀。
4.拌匀食材：
将西兰花和红椒丝放入大碗，倒入酱汁拌匀，撒上熟白芝麻。
5.完成装盘：
拌匀后装盘即可享用，清香脆嫩，酸甜开胃。
Date: 10/03/2026 10/04/2026
Location: Star River Meditation Center
Teacher: Shuangshuang Chen
Weekly Buddhist Cuisine Menu
Cold Dressed Broccoli
Summary：
This is a light, crisp, and nutritious vegetarian salad, where blanched broccoli is paired with a tangy, savory dressing to highlight its natural flavor.
Ingredients：
Broccoli 300g (cut into florets)
Red bell pepper 50g (sliced)
Toasted white sesame seeds to taste
Soy sauce 1 tbsp
Rice vinegar 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
White pepper powder to taste
Sesame oil 1 tbsp
Instructions：
1.Prepare ingredients：
Cut broccoli into small florets and rinse well. Slice the red bell pepper.
2.Blanch broccoli：
Bring water to a boil, blanch broccoli for 1 minute, then drain and rinse under cold water to preserve color and crunch.
3.Make dressing：
In a bowl, combine soy sauce, rice vinegar, vegetarian oyster sauce, salt, white pepper powder, and sesame oil. Mix well.
4.Toss and mix：
In a large bowl, combine broccoli and red bell pepper. Pour in the dressing and toss evenly. Sprinkle with toasted sesame seeds.
5.Serve：
Transfer to a plate and serve immediately, enjoying the fresh and tangy flavor.
