时间：08/08/2026 08/09/2026
地点：星海禅修中心
主讲：净真
每周一素
干锅有机菜花
简介：
这是一道香气浓郁的斋食家常菜，有机菜花干香微焦，口感层次丰富，少油快炒即可呈现自然风味。
材料：
有机菜花 300克（掰小朵）
红椒 50克（切片）
青椒 50克（切片）
生抽 1汤匙
素蚝油 1汤匙
白糖 1茶匙
盐 适量
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
有机菜花洗净掰成小朵，红椒和青椒切片备用。
2.焯水处理：
锅中烧开水，将菜花焯水约1分钟，捞出沥干水分。
3.干锅煸炒：
热锅加油，放入菜花中大火翻炒，煸至表面微微焦黄、水分收干。
4.加入配料：
加入红椒、青椒翻炒约30秒，使其略微断生。
5.调味入味：
加入生抽、素蚝油、白糖、盐和白胡椒粉，快速翻炒均匀。
6.完成装盘：
待菜花入味、色泽油亮后关火，盛出即可食用。
Date: 08/08/2026 08/09/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Dry Pot Organic Cauliflower
Summary:
This is a richly aromatic vegetarian dish, where organic cauliflower is dry-fried to a slightly charred texture, delivering layered flavors with minimal oil.
Ingredients:
Organic cauliflower 300g (cut into florets)
Red bell pepper 50g (sliced)
Green bell pepper 50g (sliced)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Sugar 1 tsp
Salt to taste
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Wash the cauliflower and cut into small florets. Slice the red and green peppers.
2.Blanch briefly:
Bring water to a boil, blanch the cauliflower for about 1 minute, then drain well.
3.Dry-fry cauliflower:
Heat oil in a pan, add the cauliflower, and stir-fry over medium-high heat until slightly charred and moisture is reduced.
4.Add vegetables:
Add red and green peppers, stir-fry for about 30 seconds until just tender.
5.Season:
Add soy sauce, vegetarian oyster sauce, sugar, salt, and white pepper powder. Stir well to combine.
6.Finish and serve:
Once evenly coated and fragrant, turn off the heat and serve immediately.
