时间：12/28/2024 12/29/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
酸菜豆腐煲
简介：
这是一道酸爽开胃的斋食料理，酸菜的独特风味与豆腐的嫩滑口感相结合，汤汁醇厚，简单易做，是一道适合日常食用的健康素食煲。
材料：
酸菜 150克（洗净切丝，适当挤去部分水分）
豆腐 300克（切块，建议使用嫩豆腐或老豆腐）
素高汤 500毫升（可用昆布、香菇、玉米等熬制）
胡萝卜 50克（切片）
生姜粉 1/2茶匙（可选）
盐 1/2茶匙（根据口味调整）
淡酱油 1茶匙（可选）
白胡椒粉 适量（可选）
植物油 1汤匙
做法：
1. 准备食材：
酸菜洗净切丝，适当挤去部分水分；豆腐切块，胡萝卜切片备用。
2. 煎豆腐（可选）：
热锅倒入植物油，将豆腐块煎至两面微微金黄，盛出备用，以增强口感。
3. 炒酸菜和胡萝卜：
锅中留少许油，加入酸菜和胡萝卜片翻炒1-2分钟，炒出香味。
4. 加入高汤煮制：
倒入素高汤，加入生姜粉（可选），煮沸后转中小火煮5分钟，让酸菜的风味充分释放。
5. 加入豆腐：
放入豆腐块，小火慢炖5-8分钟，让豆腐吸收汤汁的味道。
6. 调味并完成：
加入盐、淡酱油（可选）、白胡椒粉，搅拌均匀后关火。
7. 装锅享用：
将煮好的酸菜豆腐盛入煲中，即可趁热享用，酸爽开胃，口感醇厚。
Date: 12/28/2024 12/29/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Pickled Cabbage and Tofu Hotpot
Summary:
This is a tangy and appetizing vegan dish that combines the unique sour flavor of pickled cabbage with the soft texture of tofu, creating a rich and flavorful broth that is both nourishing and easy to prepare.
Ingredients:
Pickled cabbage 150g (washed, shredded, and slightly drained)
Tofu 300g (cut into cubes; use firm or silken tofu)
Vegetable broth 500ml (made from kombu, shiitake mushrooms, or corn)
Carrot 50g (sliced)
Ginger powder 1/2 teaspoon (optional)
Salt 1/2 teaspoon (adjust to taste)
Light soy sauce 1 teaspoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Wash and shred the pickled cabbage, draining excess liquid. Cut the tofu into cubes and slice the carrot.
2. Pan-fry Tofu (Optional):
Heat vegetable oil in a pan, sear the tofu cubes until both sides turn slightly golden, then remove and set aside.
3. Stir-fry Pickled Cabbage and Carrots:
In the same pan, add the pickled cabbage and carrot slices, and stir-fry for 1-2 minutes until fragrant.
4. Simmer with Broth:
Pour in the vegetable broth, add ginger powder (optional), bring to a boil, then reduce to medium-low heat and simmer for 5 minutes to enhance the flavors.
5. Add the Tofu:
Gently add the tofu cubes, simmer on low heat for another 5-8 minutes to allow the tofu to absorb the broth’s flavor.
6. Season and Finish:
Add salt, optional light soy sauce, and white pepper powder, mix well, then turn off the heat.
7. Serve and Enjoy:
Transfer the braised pickled cabbage and tofu into a serving pot, and enjoy it warm for a comforting and delicious vegan meal.
