时间：02/10/2024 02/11/2024
地点：星湖禅修中心
主讲：Lucy Zhou
每周一素
豆皮金针菇
简介：
这是一道清淡爽口、口感丰富的素食菜肴，豆皮的弹性搭配金针菇的嫩滑，吸收调味后鲜香可口，适合作为家常快手菜。
材料：
豆皮（千张） 150克（切条）
金针菇 150克（去根洗净）
红甜椒 50克（切丝，可选）
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）
香醋 1/2汤匙（可选，增添风味）
五香粉 1/2茶匙（可选）
植物油 1汤匙
清水 2汤匙
做法：
1. 准备食材：
豆皮切成细条，金针菇去根洗净，红甜椒切丝备用。
2. 焯水豆皮（可选）：
锅中烧开水，放入豆皮焯烫10秒后捞出沥干，以去除豆腥味并使口感更柔软。
3. 翻炒金针菇：
平底锅加热植物油，放入金针菇中火翻炒1分钟至稍微软化。
4. 加入豆皮和红椒丝：
倒入豆皮和红甜椒丝，翻炒均匀，让食材受热均匀。
5. 调味入味：
加入生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），翻炒均匀后倒入2汤匙清水，小火焖炒1分钟，让豆皮吸收调料。
6. 增香收汁：
起锅前淋入香醋（可选），快速翻拌后关火，让整体风味更丰富。
7. 装盘享用：
盛入盘中，即可食用，豆皮弹嫩，金针菇鲜美，整体口感清爽不腻。
Date: 02/10/2024 02/11/2024
Location: Star Lake Meditation Center
Teacher: Lucy Zhou
Weekly Buddhist Cuisine Menu
Stir-Fried Tofu Skin with Enoki Mushrooms
Summary:
This is a light, flavorful vegan dish where chewy tofu skin meets tender enoki mushrooms, absorbing the sauce for a deliciously savory taste, making it a quick and easy home-cooked meal.
Ingredients:
Tofu skin (bean curd sheets) 150g (cut into strips)
Enoki mushrooms 150g (trimmed and washed)
Red bell pepper 50g (sliced, optional)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Aged vinegar 1/2 tablespoon (optional, for enhanced flavor)
Five-spice powder 1/2 teaspoon (optional)
Vegetable oil 1 tablespoon
Water 2 tablespoons
Instructions:
1. Prepare the Ingredients:
Cut the tofu skin into thin strips, trim and wash the enoki mushrooms, and slice the red bell pepper (if using).
2. Blanch the Tofu Skin (Optional):
Bring a pot of water to a boil, blanch the tofu skin for 10 seconds, then drain to remove any raw taste and improve texture.
3. Stir-Fry the Enoki Mushrooms:
Heat vegetable oil in a pan over medium heat, add the enoki mushrooms, and stir-fry for 1 minute until slightly softened.
4. Add Tofu Skin and Red Pepper:
Toss in the tofu skin and red bell pepper slices, stir-frying evenly to ensure uniform heating.
5. Season the Dish:
Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well, then pour in 2 tablespoons of water, cover, and let simmer for 1 minute to allow the tofu skin to absorb the flavors.
6. Enhance Flavor and Serve:
Before turning off the heat, drizzle aged vinegar (optional) and give it a quick toss for extra depth in flavor.
7. Plate and Enjoy:
Transfer to a serving plate and enjoy immediately. The tofu skin is chewy, the enoki mushrooms are tender, and the dish is light yet flavorful.
