-
每週一素：紅燒茄子
紅燒茄子是一道深受喜愛的家常素食，以茄子為主要食材，經過煎制和紅燒，入口軟糯細膩，帶有濃郁的醬香味。茄子富含膳食纖維、維生素及多種抗氧化物，能幫助促進腸道健康、降低膽固醇，並對保護心血管有一定益處。
You May Also Like
每週一素：電煲豆腐花
-
Weekly Buddhist Diet: Braised Eggplant
Weekly Buddhist Diet: Braised Eggplant Third week of September 2025 Dish Summary:Braised Eggplant is a well-loved vegetarian home-style dish that highlights the natural flavor and soft texture of eggplants. After being lightly fried and then braised, the eggplant becomes tender, silky, and richly infused with a savory sauce. Eggplants are not only flavorful but also packed with dietary fiber, vitamins, and antioxidants, which help support digestive health, lower cholesterol, and promote cardiovascular wellness. When cooked with soy sauce, ginger, and a touch of sugar, the dish develops a deep, aromatic flavor that pairs perfectly with steamed rice or noodles. The addition of colorful peppers brings freshness and balance to the…
-
每週一素：涼拌木耳黃瓜
涼拌木耳黃瓜是一道清爽可口的素食涼菜，以簡單的調味凸顯食材本身的鮮美。黑木耳口感脆嫩，富含膳食纖維、鐵質與多種礦物質，有助於促進腸道蠕動、增強造血功能，並能改善血液循環。黃瓜水分充足，富含維生素C與抗氧化物，能清熱解暑、潤澤肌膚，對夏季養生尤其適合。
-
Weekly Buddhist Diet: Cold Dressed Black Fungus and Cucumber
Weekly Buddhist Diet: Cold Dressed Black Fungus and Cucumber Second week of September 2025 Dish Summary:Cold Dressed Black Fungus and Cucumber is a refreshing vegetarian salad that emphasizes the natural flavors of its ingredients through light seasoning. Black fungus has a crisp texture and is rich in dietary fiber, iron, and minerals that help improve digestion, support blood circulation, and boost overall health. Cucumber, high in water content and vitamin C, provides a cooling effect, promotes hydration, and helps nourish the skin, making it an ideal choice for summer wellness. When combined, the two ingredients complement each other both nutritionally and in taste, creating a dish that is light, appetizing,…
-
每週一素：清炒西蘭花
清炒西蘭花是一道綠色健康的快手素菜，以其清新爽口的口感和豐富的營養深受歡迎。西蘭花含有豐富的維生素C、膳食纖維和抗氧化物，能夠增強免疫力、促進腸道健康，有助於抗衰老。這道菜透過快速翻炒保留了西蘭花的脆嫩口感，適合作為午餐或晚餐的主打蔬菜類配菜。搭配簡單的調味即可凸顯食材本身的自然清香，是素食飲食中最具代表性的養生蔬食之一。
-
Weekly Buddhist Diet: Stir-Fried Broccoli
Weekly Buddhist Diet: Stir-Fried Broccoli First week of September 2025 Diet Summary: Stir-fried Broccoli is a quick, nutritious plant-based dish known for its vibrant color and fresh, crisp taste. Rich in vitamin C, dietary fiber, and antioxidants, broccoli helps boost the immune system, supports digestive health, and has anti-aging benefits. This dish is lightly cooked to preserve its crunchiness and flavor, making it a perfect side dish for lunch or dinner. Its simplicity and health benefits make it a staple in vegetarian and wellness-oriented diets. Ingredients: · Broccoli 300g (washed and chopped into florets) · Vegetable oil 1 tablespoon · Salt 1/2 teaspoon · Water as needed (for blanching the…
-
每周一素：青红椒豆腐皮
青红椒豆腐皮是一道色香味俱全的家常素食炒菜，以富含植物蛋白的豆腐皮为主，搭配脆爽的青椒与微甜的红椒，成菜色泽鲜亮，口感筋道，营养均衡。豆腐皮又称“腐竹”或“干豆皮”，是黄豆精华浓缩而成的高蛋白食材，不含胆固醇，易于消化吸收，特别适合素食人群作为蛋白质来源。青椒富含维生素C、β-胡萝卜素，有助于增强免疫力与抗氧化；红椒则略带甜味，可中和青椒的微辣，使整道菜肴色香味协调，营养更丰富。
-
Weekly Buddhist Diet: Stir-Fried Tofu Skin with Green and Red Peppers
Weekly Buddhist Diet: Stir-Fried Tofu Skin with Green and Red Peppers Summary: This stir-fried tofu skin dish with green and red peppers is a nutritious and vibrant plant-based entrée. Tofu skin (also called bean curd sheets) is a high-protein, low-fat food made from soybeans — ideal for vegetarians looking for a quality protein source without cholesterol. Green peppers provide crunch and are rich in vitamin C and antioxidants, while red peppers offer a hint of sweetness and balance. The tofu skin is blanched briefly to remove any beany smell and then stir-fried to preserve its chewy texture. Light soy sauce adds umami without overpowering the dish. The final result is…
-
每周一素：干煸卷心菜
干煸卷心菜是一道清香微辣的快炒素菜，选用新鲜卷心菜为主料，搭配干辣椒和生抽等简单调味，通过高火快炒、干煸的方式，激发出食材本身的甘甜和香脆口感。这道菜虽然做法朴实，却能带来层次分明的口感体验。卷心菜富含维生素C、膳食纤维和植物抗氧化物，有助于增强免疫力、改善肠道功能，是日常膳食中的养生良品。其质地在炒制过程中不易出水，可保持爽脆口感，尤其适合以干煸方式制作。干辣椒的加入提升了香气，微辣但不刺激，带来温和的提味效果，特别适合不嗜辣又希望开胃的人群。
-
Weekly Buddhist Diet: Dry-Fried Cabbage
Weekly Buddhist Diet: Dry-Fried Cabbage Summary: Dry-Fried Cabbage is a crisp, fragrant Chinese stir-fry dish made by quickly searing cabbage over high heat with dried chilies and a touch of soy sauce. Though simple in preparation, it delivers a delightful combination of crunch, mild heat, and natural sweetness. Cabbage is rich in vitamin C, fiber, and antioxidants, which help support immunity and digestive health. Its firm texture makes it ideal for dry-frying, as it retains crispness without releasing excess moisture. The dried chili peppers enhance aroma and add gentle warmth without overpowering the dish — perfect for those who prefer light heat. The final dish is vibrant green, lightly charred…
-
每周一素：地三鲜
地三鲜是一道经典的东北素食家常菜，由茄子、土豆、青椒三种“来自土地”的食材组成，故得其名。“三鲜”并非靠浓重的调料堆砌，而是食材本身经煎炸炒制后的自然香气，彼此融合、相得益彰。土豆富含复合碳水与膳食纤维，能提供持久能量并帮助消化；茄子含有丰富的花青素与膳食纤维，对血管健康和抗氧化有益；青椒则带来清香微辣，并富含维生素C与植物抗氧化物。此菜采用先炸后炒的传统做法，保持土豆与茄子的外酥内嫩口感，并通过生抽与素蚝油调味，使菜品酱香浓郁而不腻。整体口感层次分明，香软中带脆、酱香中透清爽，既保留了东北风味的豪爽，又适合现代健康素食需求，是一道令人百吃不厌的经典热菜。
-
Weekly Buddhist Diet: Di San Xian (fried potato, green pepper and eggplant)
Weekly Buddhist Diet: Di San Xian (fried potato, green pepper and eggplant) Summary: Di San Xian is a beloved Northeastern Chinese dish made from three humble, earthy vegetables: eggplant, potato, and green bell pepper. The name “Three Fresh” refers not to strong sauces, but to the rich natural flavor released when these vegetables are fried and stir-fried together. Potatoes provide fiber and slow-digesting carbs for sustained energy; eggplants contribute antioxidants like anthocyanins for heart and vascular health; green peppers add a fresh, slightly spicy note and a boost of vitamin C. The traditional method involves frying the vegetables first, preserving their tender interiors and golden surfaces. A quick stir-fry with…
You May Also Like
Hot and Sour Shredded Potatoes
