时间：02/06/2027 02/07/2027
地点：星海禅修中心
主讲：净真
每周一素
避风塘炒藕
简介：
这是一道香酥咸香的斋食风味菜，藕片外酥内嫩，搭配金黄酥料，口感层次丰富。
材料：
莲藕 300克（切薄片）
面包糠 50克
干辣椒 5克（剪段）
姜 10克（切末）
盐 适量
白胡椒粉 适量
糖 少许
食用油 适量
做法：
1.准备食材：
莲藕去皮切薄片，清水浸泡去淀粉后沥干；姜切末，干辣椒剪段备用。
2.焯水处理：
锅中烧开水，将藕片焯水1分钟，捞出沥干水分。
3.炸制藕片：
锅中加油烧至六成热，放入藕片炸至表面微金黄，捞出控油。
4.炒香酥料：
锅中留少许油，小火放入姜末和干辣椒炒香，加入面包糠炒至金黄酥脆。
5.翻炒调味：
倒入藕片，加入盐、糖和白胡椒粉，快速翻炒均匀，使酥料均匀裹附。
6.完成装盘：
炒至香气四溢、口感酥脆后关火，盛出即可食用。
Date: 02/06/2027 02/07/2027
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Typhoon Shelter-Style Fried Lotus Root
Summary:
This is a crispy and savory vegetarian dish, featuring tender lotus root slices coated with golden crunchy crumbs for a rich texture.
Ingredients:
Lotus root 300g (sliced thinly)
Breadcrumbs 50g
Dried chili peppers 5g (cut into sections)
Ginger 10g (minced)
Salt to taste
White pepper powder to taste
Sugar a pinch
Cooking oil as needed
Instructions:
1.Prepare ingredients:
Peel and slice the lotus root thinly, soak in water to remove excess starch, then drain. Mince ginger and cut dried chilies.
2.Blanch lotus root:
Bring water to a boil, blanch the lotus root slices for 1 minute, then drain well.
3.Fry lotus root:
Heat oil to medium heat, fry the lotus root slices until lightly golden, then remove and drain excess oil.
4.Prepare crispy topping:
Leave a little oil in the pan, sauté minced ginger and dried chilies over low heat, add breadcrumbs and stir until golden and crispy.
5.Season and toss:
Add the lotus root, season with salt, sugar, and white pepper, and toss quickly to coat evenly.
6.Finish and serve:
Once aromatic and crispy, turn off the heat and serve immediately.
