时间：10/04/2025 10/05/2025
地点：星河禅修中心
主讲：黄云全
每周一素
干煸莲藕条
简介：
这是一道香脆可口、微辣入味的斋食小炒，莲藕经过干煸处理，保留爽脆口感，搭配调味料更加美味。
材料：
莲藕 300克（去皮切条）
红椒 50克（切丝）
生抽 1汤匙
素蚝油 1汤匙
豆瓣酱 1汤匙
盐 适量
白胡椒粉 适量
食用油 2汤匙
做法：
1.准备食材：
莲藕去皮洗净，切成长条，红椒切丝备用。
2.焯水处理：
锅中加水烧开，放入莲藕条焯烫1分钟去除多余淀粉，捞出沥干。
3.干煸莲藕：
热锅加油，放入莲藕条，中小火煎炒至表面微微金黄，盛出备用。
4.炒制调味料：
锅中留少许油，加入豆瓣酱炒香，再倒入生抽、素蚝油、盐和白胡椒粉翻炒均匀。
5.翻炒入味：
倒入煎好的莲藕条，加入红椒丝翻炒均匀，使莲藕充分吸收调味料，稍微收汁后关火，盛出装盘即可享用。
Date: 10/04/2025 10/05/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Dry-fried Lotus Root Strips
Summary：
This is a crispy and flavorful vegetarian stir-fry, where lotus root strips are dry-fried to maintain their crunch and infused with a savory and mildly spicy sauce.
Ingredients：
Lotus root 300g (peeled and cut into strips)
Red bell pepper 50g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Doubanjiang (fermented chili bean paste) 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 2 tbsp
Instructions：
1.Prepare ingredients:
Peel and wash the lotus root, cut it into strips, and slice the red bell pepper.
2.Blanching:
Bring a pot of water to a boil, blanch the lotus root strips for 1 minute to remove excess starch, then drain.
3.Dry-frying lotus root:
Heat oil in a pan, add the lotus root strips, and pan-fry over medium-low heat until slightly golden. Set aside.
4.Cooking the sauce:
In the same pan, add a little oil and stir-fry the doubanjiang until fragrant. Then add soy sauce, vegetarian oyster sauce, salt, and white pepper powder. Stir well.
5.Finishing:
Return the lotus root strips to the pan, add the red bell pepper, and stir-fry until evenly coated with the sauce. Allow the sauce to slightly reduce, then turn off the heat and serve.
