时间：03/30/2024 03/31/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
栗子腐竹煲
简介：
这是一道口感丰富、营养滋补的素食炖煲，软糯的栗子搭配吸满汤汁的腐竹，鲜香可口，适合秋冬季节温暖享用。
材料：
栗子 150克（去壳去皮，或用熟栗子）
腐竹 100克（提前泡发切段）
胡萝卜 50克（切片）
香菇 50克（切片）
红枣 5颗（去核）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
植物油 1汤匙
清水或素高汤 400毫升
做法：
1. 处理栗子：
若使用新鲜栗子，去壳后放入开水煮5分钟后捞出，剥去内膜；若使用熟栗子，可直接使用。
2. 泡发腐竹：
干腐竹用温水泡发至柔软，切段备用。
3. 炒香食材：
锅中倒入植物油，加热后放入胡萝卜片和香菇片，中火翻炒1分钟。
4. 加入栗子和红枣：
倒入栗子和去核红枣，翻炒均匀，使食材均匀受热。
5. 炖煮入味：
倒入清水或素高汤，加入生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），搅拌均匀，盖上锅盖小火炖煮15分钟。
6. 加入腐竹收汁：
放入泡发好的腐竹，继续炖煮10分钟，让腐竹吸收汤汁并入味。
7. 装盘享用：
关火后盛入砂锅或深盘中，即可食用，栗子软糯香甜，腐竹滑嫩吸汁，汤汁醇厚美味。
Date: 03/30/2024 03/31/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Chestnut and Beancurd Stick Casserole
Summary:
This is a nourishing and flavorful vegan casserole where soft, nutty chestnuts blend perfectly with tender beancurd sticks, creating a rich, umami-filled dish ideal for colder seasons.
Ingredients:
Chestnuts 150g (peeled and skinned, or pre-cooked chestnuts)
Dried beancurd sticks (yuba) 100g (soaked and cut into sections)
Carrot 50g (sliced)
Shiitake mushrooms 50g (sliced)
Red dates 5 (pitted)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1 tablespoon
Water or vegetable broth 400ml
Instructions:
1. Prepare the Chestnuts:
If using fresh chestnuts, remove the shells, then boil for 5 minutes and peel off the inner skin. If using pre-cooked chestnuts, they are ready to use.
2. Soak the Beancurd Sticks:
Soak dried beancurd sticks in warm water until soft, then cut into sections.
3. Sauté the Vegetables:
Heat vegetable oil in a pan, add the carrot and shiitake mushrooms, and stir-fry for 1 minute over medium heat.
4. Add Chestnuts and Red Dates:
Toss in the chestnuts and pitted red dates, stirring well to distribute the heat evenly.
5. Simmer for Flavor:
Pour in water or vegetable broth, then add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well, cover, and simmer over low heat for 15 minutes.
6. Add Beancurd Sticks:
Add the soaked beancurd sticks and let it simmer for another 10 minutes, allowing them to absorb the broth.
7. Serve and Enjoy:
Transfer to a serving bowl or clay pot and enjoy. The chestnuts are soft and nutty, the beancurd sticks are rich and flavorful, and the broth is deeply satisfying.
