时间：10/17/2026 10/18/2026
地点：星海禅修中心
主讲：净真
每周一素
椒盐香菇
简介：
这是一道外酥里嫩的斋食小菜，香菇鲜香浓郁，搭配椒盐风味，简单油煎即可呈现丰富口感。
材料：
鲜香菇 250克（去蒂划花）
玉米淀粉 2汤匙
盐 适量
白胡椒粉 适量
花椒粉 少许
食用油 2汤匙
做法：
1.准备食材：
香菇洗净去蒂，在表面轻轻划十字刀，沥干水分备用。
2.裹粉处理：
将香菇均匀裹上一层玉米淀粉，轻轻抖去多余粉。
3.煎制香菇：
平底锅加油加热，放入香菇，中小火煎至两面金黄酥香。
4.调味拌匀：
撒入盐、白胡椒粉和少许花椒粉，快速翻拌均匀。
5.完成装盘：
香菇外皮微脆后关火，盛出装盘即可食用。
Date: 10/17/2026 10/18/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Salt and Pepper Shiitake Mushrooms
Summary:
This is a crispy and savory vegetarian dish, featuring rich umami shiitake mushrooms enhanced with a fragrant salt and pepper seasoning.
Ingredients:
Fresh shiitake mushrooms 250g (stems removed, scored)
Cornstarch 2 tbsp
Salt to taste
White pepper powder to taste
Sichuan pepper powder a pinch
Cooking oil 2 tbsp
Instructions:
1.Prepare ingredients:
Wash the shiitake mushrooms, remove stems, lightly score the tops, and drain well.
2.Coat with starch:
Evenly coat the mushrooms with cornstarch and shake off excess.
3.Pan-fry mushrooms:
Heat oil in a pan, add mushrooms, and cook over medium-low heat until both sides are golden and crispy.
4.Season:
Sprinkle salt, white pepper, and a pinch of Sichuan pepper powder, tossing to combine evenly.
5.Finish and serve:
Once the mushrooms are crisp on the outside, turn off the heat and serve immediately.
