时间：01/27/2024 01/28/2024
地点：星河禅修中心
主讲：Lucy Zhou
每周一素
糖醋山药红蜜薯丁
简介：
这是一道口感软糯、酸甜开胃的素食菜品，山药和红蜜薯外脆内软，裹上糖醋酱汁，酸甜可口，适合作为健康小吃或甜品。
材料：
山药 200克（去皮切丁）
红蜜薯（红心地瓜） 200克（去皮切丁）
玉米淀粉 3汤匙（用于裹粉）
植物油 适量（用于炸制或煎制）
糖醋酱汁：
白醋 2汤匙
白糖 3汤匙
番茄酱 1.5汤匙
生抽 1汤匙
盐 1/4茶匙
清水 50毫升
玉米淀粉 1茶匙（加2汤匙水调成水淀粉）
做法：
1. 准备山药和红蜜薯丁：
山药和红蜜薯去皮，切成均匀的小丁块。用清水冲洗山药以去除表面黏液，然后沥干备用。
2. 裹粉处理：
将山药丁和红蜜薯丁均匀裹上一层玉米淀粉，使其炸制时更酥脆。
3. 炸制或煎制（炸制版）：
锅中倒入足量植物油，加热至170°C，放入山药和红蜜薯丁炸至金黄酥脆（约3-4分钟），捞出沥油。
4. 煎制版（更健康）：
平底锅加少量油，放入山药和红蜜薯丁，中小火煎至表面金黄微焦，内部熟透（约5-6分钟），取出备用。
5. 调制糖醋酱汁：
锅中留少许油，倒入白醋、白糖、番茄酱、生抽、盐和清水，搅拌均匀，用小火加热至糖完全融化。
6. 勾芡增稠：
倒入调好的水淀粉，迅速搅拌，使酱汁变得浓稠并呈现亮泽感。
7. 翻炒裹汁：
倒入炸好的山药丁和红蜜薯丁，快速翻拌，使每一块都均匀裹上糖醋酱汁。
8. 装盘享用：
盛入盘中，稍微放凉后即可食用，外酥内糯，酸甜可口，是一道美味的素食佳肴或小吃。
Date: 01/27/2024 01/28/2024
Location: Star River Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Sweet and Sour Chinese Yam and Red Sweet Potato Cubes
Summary:
This is a soft yet crispy vegan dish where Chinese yam and red sweet potatoes are coated in a tangy and sweet sauce, creating a delicious and refreshing treat.
Ingredients:
Chinese yam 200g (peeled and diced)
Red sweet potato 200g (peeled and diced)
Cornstarch 3 tablespoons (for coating)
Vegetable oil as needed (for frying or pan-searing)
Sweet and Sour Sauce:
White vinegar 2 tablespoons
Sugar 3 tablespoons
Tomato ketchup 1.5 tablespoons
Light soy sauce 1 tablespoon
Salt 1/4 teaspoon
Water 50ml
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water)
Instructions:
1. Prepare the Yam and Sweet Potato:
Peel and dice the Chinese yam and red sweet potato into small, even cubes. Rinse the yam to remove excess starch and drain well.
2. Coat with Starch:
Lightly coat the yam and sweet potato cubes with cornstarch to help them become crispy when cooked.
3. Frying or Pan-Searing (Fried Version):
Heat enough vegetable oil in a pan to 170°C. Fry the yam and sweet potato cubes until golden and crispy (about 3-4 minutes), then drain excess oil.
4. Pan-Seared Version (Healthier Option):
Heat a small amount of oil in a non-stick pan. Add the yam and sweet potato cubes and cook over medium-low heat until golden brown and tender inside (about 5-6 minutes). Set aside.
5. Prepare the Sweet and Sour Sauce:
In a pan, mix white vinegar, sugar, ketchup, light soy sauce, salt, and water. Heat over low heat until the sugar dissolves completely.
6. Thicken the Sauce:
Stir in the cornstarch slurry and mix quickly until the sauce thickens and becomes glossy.
7. Coat with Sauce:
Add the fried or pan-seared yam and sweet potato cubes into the sauce, tossing quickly to coat each piece evenly.
8. Serve and Enjoy:
Transfer to a plate, let cool slightly, and enjoy. The dish is crispy on the outside, tender inside, and has a perfectly balanced sweet and tangy flavor.
