时间：04/25/2026 04/26/2026
地点：星湖禅修中心
主讲：龙示林
每周一素
竹荪炖蔬菜
简介：
竹荪炖蔬菜是一道清香鲜润、营养丰富的素食汤品，口感柔和，汤味自然甘甜。
材料：
竹荪 6条（提前泡发切段）
香菇 3朵（切片）
胡萝卜 半根（切块）
玉米段 1小段（切块，可选）
嫩豆腐 100克（切块）
生姜 3片
盐 适量
白胡椒粉 少许
清水 1000毫升
做法：
1. 准备食材：
竹荪提前泡发后去根洗净，香菇切片，胡萝卜和玉米切块，豆腐切小块备用。
2. 煮制汤底：
锅中加入清水和姜片，大火煮沸。
3. 加入根茎蔬菜：
放入胡萝卜和玉米段，中火煮10分钟，使汤底更加清甜。
4. 加入菌菇与豆腐：
放入竹荪、香菇和豆腐，小火继续炖煮8分钟。
5. 调味收尾：
加入盐和白胡椒粉，轻轻搅拌均匀。
6. 出锅享用：
关火盛出，汤清味鲜，适合日常清淡饮食。
Date: 04/25/2026 04/26/2026
Location: Star Lake Meditation Center
Teacher: Shilin Long
Weekly Buddhist Cuisine Menu
Braised Bamboo Fungus with Vegetables
Summary:
Braised bamboo fungus with vegetables is a light and nourishing vegetarian soup with a delicate texture and naturally sweet flavor.
Ingredients:
Bamboo fungus 6 pieces (soaked and cut into sections)
Shiitake mushrooms 3 (sliced)
Carrot half (chunked)
Corn segment 1 small piece (chunked, optional)
Soft tofu 100g (cubed)
Ginger 3 slices
Salt to taste
White pepper powder a pinch
Water 1000ml
Instructions:
1. Prepare the Ingredients:
Soak and clean the bamboo fungus, trimming the base. Slice the shiitake mushrooms, cut the carrot and corn into chunks, and cube the tofu.
2. Start the Broth:
Add water and ginger slices to a pot and bring to a boil.
3. Add Root Vegetables:
Add carrot and corn. Simmer over medium heat for about 10 minutes to build sweetness.
4. Add Mushrooms and Tofu:
Add bamboo fungus, shiitake mushrooms, and tofu. Continue simmering gently for about 8 minutes.
5. Season the Soup:
Add salt and white pepper powder. Stir gently to combine.
6. Serve and Enjoy:
Turn off the heat and serve warm. The soup is light, clear, and comforting.
