时间：12/02/2023 12/03/2023
地点：星河禅修中心
主讲：Lucy Zhou
每周一素
西红柿炒茄子
简介：
这是一道酸甜可口、口感软嫩的素食家常菜，茄子吸收了西红柿的酸甜汁液，鲜美入味，是一道简单健康的快手素食料理。
材料：
西红柿 2个（切块）
茄子 2根（切片或条状）
红甜椒 50克（切丝，可选）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
糖 1/2汤匙（增加酸甜平衡）
玉米淀粉 1茶匙（可选，用于稍微勾芡）
植物油 2汤匙
清水 50毫升
做法：
1. 准备食材：
西红柿洗净切块，茄子洗净后切片或条状，红甜椒切丝（可选）。
2. 防止茄子变黑（可选）：
将茄子放入淡盐水中浸泡10分钟，减少氧化变黑并去除苦涩味，沥干备用。
3. 煎炒茄子：
锅中倒入1.5汤匙植物油，放入茄子中火煎炒至变软、微微金黄（约3分钟），然后盛出备用。
4. 炒制西红柿：
锅中留少许油，放入西红柿块，翻炒至西红柿变软出汁（约2分钟）。
5. 调味入味：
加入生抽、素蚝油（可选）、盐、糖、白胡椒粉（可选）、五香粉（可选），翻炒均匀。
6. 加入茄子焖煮：
倒入煎好的茄子，翻炒均匀，加入50毫升清水，盖上锅盖小火焖煮2分钟，让茄子吸收西红柿的酸甜汁液。
7. 收汁增稠（可选）：
若汤汁较多，可加入调好的玉米淀粉水（1茶匙玉米淀粉+2汤匙水），快速翻拌使酱汁稍微浓稠。
8. 装盘享用：
关火后盛入盘中，即可食用，茄子软嫩，西红柿酸甜多汁，整体口感鲜美开胃。
Date: 12/02/2023 12/03/2023
Location: Star River Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Stir-Fried Tomatoes and Eggplant
Summary:
This is a tangy and flavorful vegan stir-fry where eggplant absorbs the rich, sweet tomato sauce, creating a soft and juicy dish that is simple yet delicious.
Ingredients:
Tomatoes 2 (cut into chunks)
Eggplant 2 (sliced or cut into strips)
Red bell pepper 50g (sliced, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Sugar 1/2 tablespoon (to balance acidity)
Cornstarch 1 teaspoon (optional, for slight thickening)
Vegetable oil 2 tablespoons
Water 50ml
Instructions:
1. Prepare the Ingredients:
Wash and cut the tomatoes into chunks. Slice the eggplant into pieces or strips. Slice the red bell pepper (if using).
2. Prevent Eggplant from Browning (Optional):
Soak the eggplant in lightly salted water for 10 minutes to prevent oxidation and bitterness. Drain well.
3. Pan-Fry the Eggplant:
Heat 1.5 tablespoons of vegetable oil in a pan over medium heat. Add the eggplant and pan-fry until soft and slightly golden (about 3 minutes). Remove and set aside.
4. Cook the Tomatoes:
In the same pan, add the tomatoes and stir-fry for about 2 minutes until they become soft and release juices.
5. Season the Dish:
Add light soy sauce, vegetarian oyster sauce (optional), salt, sugar, white pepper powder (optional), and five-spice powder (optional). Stir well to combine.
6. Simmer with Eggplant:
Add the cooked eggplant back into the pan, stir to coat evenly, then pour in 50ml of water. Cover and let simmer on low heat for 2 minutes to absorb the flavors.
7. Thicken the Sauce (Optional):
If the sauce is too thin, add cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water), stirring quickly to slightly thicken the sauce.
8. Serve and Enjoy:
Transfer to a serving plate and enjoy. The eggplant is soft and infused with sweet and tangy tomato flavors, making this dish both refreshing and satisfying.
