时间：03/08/2025 03/09/2025
地点：星海禅修中心
主讲：Otto Huang
每周一素
藤椒腐竹
简介：
这是一道麻香四溢、口感鲜嫩的斋食菜肴，腐竹吸收藤椒的独特香味，入口嫩滑，清香可口。
材料：
腐竹 200克（干腐竹需提前泡发）
藤椒 20克
红椒 50克（可选，增色增味）
生抽 1汤匙
素蚝油 1汤匙
盐 适量
食用油 1汤匙
清水 适量
做法：
1.准备食材：
干腐竹提前泡发至柔软后切段，藤椒洗净，红椒切丝。
2.焯水处理：
锅中加水烧开，放入腐竹焯烫30秒后捞出沥干。
3.爆香藤椒：
热锅加油，放入藤椒，小火炒出香味。
4.翻炒腐竹：
放入腐竹和红椒翻炒片刻，加入生抽、素蚝油、适量盐，翻炒均匀。
5.收汁完成：
加入少许清水焖煮1分钟，待腐竹充分吸收汤汁后关火，盛出装盘即可享用。
Date: 03/08/2025 03/09/2025
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Stir-fried Bamboo Fungus with Sichuan Pepper
Summary：
This is a fragrant and slightly numbing vegetarian dish, where bamboo fungus absorbs the unique aroma of Sichuan pepper, resulting in a tender and flavorful experience.
Ingredients：
Dried bamboo fungus 200g (soaked and softened)
Sichuan pepper 20g
Red bell pepper 50g (optional, for color and flavor)
Soy sauce 1 tbsp
Vegetarian oyster sauce 1 tbsp
Salt to taste
Cooking oil 1 tbsp
Water as needed
Instructions：
1.Prepare ingredients:
Soak dried bamboo fungus until soft, then cut it into sections. Wash the Sichuan pepper and slice the red bell pepper.
2.Blanching:
Bring a pot of water to a boil, blanch the bamboo fungus for 30 seconds, then drain.
3.Infusing Sichuan pepper aroma:
Heat oil in a pan, add Sichuan pepper, and stir-fry on low heat to release its fragrance.
4.Stir-frying bamboo fungus:
Add the bamboo fungus and red bell pepper, stir-fry briefly, then add soy sauce, vegetarian oyster sauce, and salt. Mix well.
5.Finishing:
Add a little water, cover, and simmer for 1 minute until the bamboo fungus fully absorbs the sauce. Turn off the heat and serve.
