乾煸四季豆是一道色香味俱全的經典中式素食菜餚，口感鮮香、外酥內嫩、鹹香下飯。選用嫩綠四季豆，經過汆水與乾煸兩道工序，使豆莢表皮微皺、香氣濃郁。搭配素食調料與乾辣椒炒製，香味撲鼻，油而不膩。四季豆富含植物蛋白、維生素C與膳食纖維，能夠促進腸道蠕動、增強免疫力；乾煸的烹飪方式減少了油脂吸收，既保留了豆香，又保留了清爽口感。本菜適合搭配米飯或麵食，是家庭素食餐桌上的常見佳品。若想更添風味，可加入素肉末或香菇丁，使層次更豐富。乾煸四季豆以簡單的做法展現了植物食材的自然香氣與層次，是素食者最喜愛的川味家常菜之一。
Weekly Buddhist Diet: Dry-Fried String Beans The first week of November 2025 Summary: Dry-Fried String Beans is a classic Chinese vegetarian dish known for its rich aroma, crisp texture, and savory taste. Fresh green beans are blanched and then dry-fried until slightly wrinkled, bringing out their natural sweetness and fragrance. Stir-fried with dried chili and…
