编者按：

谈到素食，让人不免想到寺院的斋饭，那是种难忘的特殊香味儿。同时，寺院素食因其出世间的因缘似乎在人们的心中多了几分朦胧与神秘。希望本专题能够将这“若即若离”化开，回复它本来的亲近……
这第一篇是龙泉寺贵宾菜谱，作为开题之作实在是当仁不让、再合适不过了，在此，感恩寺院师父和庭前柏师兄的鼎力相助。“奏乐、上菜！”


一、花开见佛
1. Mushroom “Lotus Throne”：Boiled White King Oyster Mushrooms in Flower Shape

主料：百灵菇
Main Ingredient: white king oyster mushrooms

辅料：香菜、香芹
Additional Ingredients: caraway, parsley

做法：将百灵菇用油炸成黄色，同香芹、香菜、调料用高压锅煮二十多分钟即成。出锅装盘、摆成花型。

二、灵山相会
2. Sauteed Shataki Mushrooms in Brown Sauce

主料：香菇
Main Ingredient: Shataki mushrooms

辅料：菜丝
Additional Ingredients: shredded vegetables

做法：香菇剪成丝、腌制、挂糊、炸脆，用素耗油汁、糖等调料炒制，装盘码成山形。

三、慈航普渡
3. “Prajna Paramita Boat”: Carved Cucumber “Boat” with Purple Rice and Diced Fruits Stuffing

主料：黄瓜
Main Ingredient: cucumber

辅料：紫米饭、鲜果丁
Additional Ingredients: purple rice, seasonal fresh fruit

做法：黄瓜、做船型,把紫米饭、鲜果丁分别放在小船上即可。

四、桂花山药
4. Chinese Yam in Aromatic Osmanthus Sauce

主料：山药
Main Ingredient: Chinese yam

调料：桂花酱
Additional Ingredient: Osmanthus sauce

做法：将山药去皮，切成条形，用桂花酱拌一下即成。

五、茄汁芦荟
5. Aloe Marinated in Fresh Tomato Juice

主料：鲜芦荟
Ingredient: fresh aloe

做法：将芦荟去皮，切成条形，用茄汁料拌均即成。

六、白灼芥蓝
6. Scalded Chinese Broccoli

主料：芥蓝
Main Ingredient: Chinese broccoli

调料：自调的汁
Additional Ingredient: home-made sauce

做法：芥蓝焯水后，摆盘，把自调的白灼汁用小碟装上，蘸食。

七、一相三昧
7. Assorted Appetizers of Three-Flavored Cakes and Vegetables

主料：黄金饼、炸素食、拌菜
Ingredients: golden pastry, fried veggies, mixed vegetables

（即一个菜，三种不同原料，三种味道拼盘）

八、芥味芦笋：
8. Scalded Asparagus with Mustard Sauce

主料：芦笋
Main Ingredient: asparagus

辅料：红椒圈、紫甘蓝
Additional Ingredients: red bell peppers, red cabbage

做法：将芦笋用开水浸烫捞出，用芥味膏调汁，把浸烫过的芦笋放在调汁中，用玻璃杯把芦笋装上即成。

九、 菩提道果
9. “Awakening Bodhicitta”: Sautéed Gingko Nuts with Assorted Diced Vegetables

主料：香菇丁、白果、板栗、瓜丁、胡萝卜等原料炒制而成。
Ingredients: gingko nuts, black mushrooms, Chinese chestnuts, white gourd, carrots, etc.

十、三根普被
10. Stir-fried Tea Tree Mushrooms and Beech Mushrooms with Shredded Pepper

主料：茶树菇、蟹味菇、青红椒丝、素火腿丝。
Ingredients: tea tree mushrooms, beech mushroomss, green and red peppers, vegetarian “ham”

做法：用油炸茶树菇至软，用水焯蟹味菇，然后炒制而成。

十一、功德圆满
11. “Merit Abounds” : Braised Vegan “Meat” Balls

主料：豆腐
Main Ingredient: tofu

辅料：素腊肠、杏鲍菇、香菇、素火腿末。
Additional Ingredients: vegetarian sausage, abalone mushrooms, black mushrooms, vegetarian “ham”

做法：豆腐揉碎，将辅料类全切成粒，调在一起，做成丸子，经炸、炖而成。

十二、优昙飘香
12. Sautéed Seasonal Vegetable with Fragrant Flower

主料：适季蔬菜。
Major Ingredient: fresh vegetable in season

辅料：鲜茉莉花或其他鲜花。
Additional Ingredients: fresh jasmine flowers, or other kind of flowers

做法：炒制而成。

十三、黄飞鸿脆椒素食蔬
13. Sautéed Vegan “Meat” with Crispy Hot Pepper

主料：黄飞鸿脆椒、素食半成品、青红椒、香菜。
Ingredients: crispy hot pepper, vegan material, green and red peppers, parsley.

做法：把素食半成品用油炸成黄色，同黄飞鸿青红椒、香菜一起炒制而成。

十四、鲜菌菜心
14. Scalded Cantonese Green Cabbage and Fresh Mushrooms

主料：广东菜心
Major Ingredient: Cantonese green cabbage

辅料：新鲜的菌类
Additional Ingredient: fresh mushrooms

做法：用水焯菜心、鲜菌，然后把菜心摆在盘中，焯鲜菌浇在菜心上即成。

十五、紫气东来（原名铁板黑椒排）
15. “Purple Clouds From the East”: Sizzling Black Pepper Vegan “Steak” in Vegan Oyster Sauce

主料：香菇，木芹，土豆条，青红椒丝粒。
Ingredient: Shataki mushrooms, celery, potato, green and red pepper

做法：把椒排切斜十字花刀，过油炸后，放在烧热的铁板上，用素耗油汁浇在上面即成。

十六、罗汉上素
16. “Buddhist Delight”: Sautéed “Arhat” Mixed Vegetables

主料：香菇，木耳，大枣，银耳，广东菜心
Ingredient: Shataki mushrooms, black fungus, Chinese date, white fungus, Cantonese green cabbage

做法：焯水后炒制而成。

十七、吉祥四宝
17. “Four Fold ‘Auspicious’ Vegetable Sautee”: Stir-fried Mixed Vegetables

主料：山药，胡萝卜，芦笋，口磨
Ingredients: Chinese yam, carrot, asparagus, Mongolian mushrooms

做法：主料切条。飞水，炝锅，放入主料，调料即成。

十八、满腹经纶
18. Stuffed Bamboo Fungus in Beech Mushroom Dressings
主料：素火腿，芦笋，胡萝卜，蟹味菇，竹荪

Ingredients: Vegetarian “Ham”, asparagus, carrot, beech mushrooms, bamboo fungus.

做法：素火腿，胡萝卜切条装入竹荪中，将蟹味菇炒好后，浇在竹荪上即成。

十九、鲜汇芥蓝
19. “Jade” and “Pearl”: Scalded Chinese Broccoli in Special Vegan “Oyster” Sauce

主料：芥蓝
Major Ingredient: Chinese broccoli

辅料：冬笋，香菇
Additional Ingredients: winter bamboo shoot, Shataki mushrooms

做法：芥蓝加水飞水装盘，用油、姜、盐、老抽、素蠔油、糖制汁入辅料浇在芥蓝上即成。

(阿龙 校对)