时间：03/09/2024 03/10/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
凉拌三丝
简介：
这是一道清爽脆嫩、口感丰富的素食凉拌菜，三种食材搭配简单调味，酸甜微辣，清香爽口，适合作为夏日开胃小菜。
材料：
胡萝卜 100克（切丝）
黄瓜 100克（切丝）
豆腐干 100克（切丝）
生抽 1汤匙
香醋 1汤匙
白芝麻 1茶匙（可选）
盐 1/2茶匙
糖 1/2茶匙（可选）
白胡椒粉 适量（可选）
辣椒油 1汤匙（可选）
植物油 1汤匙
做法：
1. 准备食材：
胡萝卜去皮切丝，黄瓜切丝，豆腐干切细丝备用。
2. 焯水豆腐干（可选）：
锅中烧开水，放入豆腐干丝焯水10秒，捞出沥干，可去除豆腥味，使口感更爽滑。
3. 调制酱汁：
在小碗中混合生抽、香醋、盐、糖（可选）、白胡椒粉（可选），搅拌均匀。
4. 加热油泼香味（可选）：
锅中加热1汤匙植物油，若喜欢微辣口感，可加入辣椒油，搅拌均匀后关火。
5. 拌入三丝：
将胡萝卜丝、黄瓜丝、豆腐干丝放入大碗中，倒入调味汁，拌匀。
6. 装盘享用：
撒上白芝麻增香，静置5分钟入味后即可食用，口感清爽，酸甜微辣。
Date: 03/09/2024 03/10/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Cold Mixed Three Shredded Vegetables
Summary:
This is a light and refreshing vegan cold dish where three shredded ingredients are combined with a simple seasoning, creating a tangy, mildly spicy, and appetizing salad.
Ingredients:
Carrot 100g (julienned)
Cucumber 100g (julienned)
Firm tofu (dried tofu strips) 100g (julienned)
Light soy sauce 1 tablespoon
Aged vinegar 1 tablespoon
White sesame seeds 1 teaspoon (optional)
Salt 1/2 teaspoon
Sugar 1/2 teaspoon (optional)
White pepper powder to taste (optional)
Chili oil 1 tablespoon (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Peel and julienne the carrot, julienne the cucumber, and cut the tofu into thin strips.
2. Blanch the Tofu (Optional):
Bring water to a boil, blanch the tofu strips for 10 seconds, then drain to remove any beany taste and enhance the texture.
3. Make the Dressing:
In a small bowl, mix light soy sauce, aged vinegar, salt, sugar (optional), and white pepper powder (optional). Stir well.
4. Heat the Oil (Optional):
Heat 1 tablespoon of vegetable oil in a pan. If you prefer a spicier flavor, mix in chili oil before turning off the heat.
5. Mix Everything:
Place the julienned carrot, cucumber, and tofu strips in a large bowl. Pour in the dressing and toss everything together until evenly coated.
6. Serve and Enjoy:
Sprinkle with white sesame seeds for extra aroma. Let it sit for 5 minutes before serving for better flavor absorption. The dish is crisp, tangy, and mildly spicy.
