时间：09/12/2026 09/13/2026
地点：星河禅修中心
主讲：黄云全
每周一素
醋溜藕丁
简介：
这是一道酸甜爽脆、开胃解腻的斋食小炒，莲藕脆嫩爽口，搭配酸香醋汁，简单又美味。
材料：
莲藕 300克（去皮切丁）
红椒 50克（切丁）
生抽 1汤匙
米醋 1.5汤匙
白糖 1汤匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
莲藕去皮洗净切丁，红椒切丁备用。
2.焯水处理：
锅中加水烧开，放入莲藕丁焯水1分钟，捞出过凉水沥干备用。
3.炒制藕丁：
热锅加油，倒入莲藕丁和红椒丁翻炒1分钟。
4.调味收汁：
加入生抽、米醋、白糖、盐和白胡椒粉，翻炒均匀，让藕丁裹上酸甜酱汁。
5.完成装盘：
略微收汁后盛出装盘，酸甜爽脆，清爽开胃。
Date: 09/12/2026 09/13/2026
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Sweet and Sour Diced Lotus Root
Summary：
This is a refreshing and appetizing vegetarian dish, featuring crisp lotus root cubes coated in a tangy and slightly sweet sauce.
Ingredients：
Lotus root 300g (peeled and diced)
Red bell pepper 50g (diced)
Soy sauce 1 tbsp
Rice vinegar 1.5 tbsp
Sugar 1 tbsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions：
1.Prepare ingredients:
Peel and dice the lotus root. Dice the red bell pepper.
2.Blanch lotus root:
Bring water to a boil, blanch the diced lotus root for 1 minute, then drain and rinse under cold water.
3.Stir-fry:
Heat oil in a pan, add lotus root and red bell pepper, and stir-fry for 1 minute.
4.Add sauce:
Add soy sauce, rice vinegar, sugar, salt, and white pepper powder. Stir well until evenly coated.
5.Finish and serve:
Once the sauce thickens slightly, transfer to a plate and serve immediately. Enjoy the crisp texture and tangy flavor.
