时间：02/22/2025 02/23/2025
地点：星海禅修中心
主讲：Otto Huang
每周一素
春笋烩百合
简介：
这是一道清香爽口、养生滋润的素食料理，春笋的脆嫩与百合的甘甜融合，简单炖煮，营养丰富，适合春季养生食用。
材料：
春笋 200克（去壳，切片）
新鲜百合 100克（掰开洗净）
胡萝卜 50克（切片）
干香菇 4朵（泡发切片）
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）
清水或素高汤 300毫升
植物油 1汤匙
玉米淀粉 1茶匙（加2汤匙水调成水淀粉，可选）
做法：
1. 处理春笋：
将春笋去壳，切片后入沸水中焯水2-3分钟去涩味，捞出沥干备用。
2. 泡发香菇：
干香菇用温水泡发30分钟，洗净后切片，泡发水可留作炖煮的高汤。
3. 加热炒锅：
锅中倒入植物油，加入胡萝卜和香菇片，中火翻炒1分钟，使其微微出香味。
4. 加入春笋炖煮：
倒入春笋翻炒均匀，再加入生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），翻拌均匀。
5. 加入清水焖煮：
倒入300毫升清水或素高汤，盖上锅盖，小火炖煮10分钟，使春笋入味。
6. 加入百合收汁：
放入新鲜百合，继续小火煨煮3分钟，使其保持嫩脆口感，若汤汁较多可加入水淀粉勾薄芡。
7. 装盘享用：
关火后盛入盘中，即可食用，春笋清脆，百合甘甜，整体口感鲜香爽口。
Date: 02/22/2025 02/23/2025
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Braised Spring Bamboo Shoots with Lily Bulbs
Summary:
This is a light and nourishing vegan dish where crisp spring bamboo shoots blend with sweet and tender lily bulbs, creating a fresh and flavorful combination, perfect for a healthy meal.
Ingredients:
Spring bamboo shoots 200g (peeled and sliced)
Fresh lily bulbs 100g (separated and washed)
Carrot 50g (sliced)
Dried shiitake mushrooms 4 (soaked and sliced)
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)
Water or vegetable broth 300ml
Vegetable oil 1 tablespoon
Cornstarch 1 teaspoon (mixed with 2 tablespoons of water, optional)
Instructions:
1. Prepare the Bamboo Shoots:
Peel and slice the bamboo shoots, then blanch them in boiling water for 2-3 minutes to remove bitterness. Drain and set aside.
2. Soak the Shiitake Mushrooms:
Soak dried shiitake mushrooms in warm water for 30 minutes, then wash and slice them. Save the soaking water for added broth flavor.
3. Heat the Pan:
Heat vegetable oil in a pan. Add the sliced carrots and shiitake mushrooms, stir-frying over medium heat for 1 minute until fragrant.
4. Add the Bamboo Shoots:
Toss in the bamboo shoots and stir well. Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Mix evenly.
5. Simmer with Broth:
Pour in 300ml of water or vegetable broth, cover, and let simmer over low heat for 10 minutes to allow the bamboo shoots to absorb the flavors.
6. Add the Lily Bulbs:
Add the fresh lily bulbs and simmer for another 3 minutes to keep them tender and slightly crisp. If the broth is too thin, add the cornstarch slurry for a slight thickening.
7. Serve and Enjoy:
Transfer to a serving plate and enjoy immediately. The bamboo shoots are crisp, the lily bulbs are naturally sweet, and the dish is aromatic and refreshing.
