时间：05/01/2027 05/02/2027
地点：星海禅修中心
主讲：净真
每周一素
番茄烧花菜
简介：
这是一道酸甜开胃的斋食家常菜，花菜吸收番茄的鲜香汁水，口感软嫩入味。
材料：
花菜 300克（掰小朵）
番茄 2个（切块）
盐 适量
糖 1汤匙
生抽 1汤匙
白胡椒粉 适量
食用油 1汤匙
做法：
1.准备食材：
花菜洗净掰小朵，番茄切块备用。
2.焯水处理：
花菜入沸水中焯1分钟，捞出沥干。
3.炒制番茄：
热锅加油，放入番茄翻炒出汁。
4.加入花菜：
倒入花菜翻炒均匀，加入生抽、糖、盐和白胡椒粉。
5.完成装盘：
小火焖2分钟至入味，收汁后盛出。
Date: 05/01/2027 05/02/2027
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Braised Cauliflower with Tomato
Summary:
A tangy and appetizing vegetarian dish where cauliflower absorbs the rich tomato sauce for a tender and flavorful taste.
Ingredients:
Cauliflower 300g (cut into florets)
Tomatoes 2 (cut into chunks)
Salt to taste
Sugar 1 tbsp
Soy sauce 1 tbsp
White pepper powder to taste
Cooking oil 1 tbsp
Instructions:
1.Prepare ingredients:
Wash and cut cauliflower into florets. Cut tomatoes into chunks.
2.Blanch cauliflower:
Blanch cauliflower in boiling water for 1 minute, then drain.
3.Cook tomatoes:
Heat oil and stir-fry tomatoes until soft and juicy.
4.Add cauliflower:
Add cauliflower, season with soy sauce, sugar, salt, and white pepper.
5.Finish and serve:
Simmer for 2 minutes, reduce sauce, and serve.
