时间：08/17/2024 08/18/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
上汤娃娃菜
简介：
这是一道清淡鲜美的斋食料理，娃娃菜搭配浓郁的植物高汤，口感柔嫩，滋味醇厚，简单易做且营养丰富。
材料：
娃娃菜 2棵（切半，洗净）
素高汤 500毫升（可用香菇、玉米、红枣、昆布等熬制）
枸杞 10粒（提前泡软）
干香菇 4朵（泡发切片）
豆皮 50克（切条）
胡萝卜 30克（切片）
盐 1/2茶匙
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：
娃娃菜切半，洗净沥干。香菇泡发切片，豆皮切条，胡萝卜切片，枸杞提前泡软备用。
2. 炒香配料：
锅中倒入植物油，中火加热后放入香菇和胡萝卜片翻炒约1分钟，炒出香味。
3. 煮制高汤：
倒入素高汤，加入豆皮，煮沸后转小火煮3-5分钟，使汤汁更加入味。
4. 煮娃娃菜：
放入娃娃菜，煮3分钟至菜叶变软但仍保持翠绿。
5. 调味：
加入盐、淡酱油（可选）和少许白胡椒粉，搅拌均匀后关火。
6. 装盘：
将煮好的娃娃菜盛入碗中，撒上泡软的枸杞点缀，即可享用。
Date: 08/17/2024 08/18/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Baby Cabbage in Supreme Broth
Summary:
This is a light and flavorful vegan dish where baby cabbage is simmered in a rich vegetable broth, resulting in a tender and nourishing meal.
Ingredients:
Baby cabbage 2 heads (halved and washed)
Vegetable broth 500ml (made from shiitake mushrooms, corn, red dates, and kombu)
Goji berries 10 pieces (soaked in water)
Dried shiitake mushrooms 4 pieces (rehydrated and sliced)
Tofu skin 50g (cut into strips)
Carrot 30g (sliced)
Salt 1/2 teaspoon
Light soy sauce 1 teaspoon (optional)
White pepper powder to taste (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Halve and wash the baby cabbage. Rehydrate shiitake mushrooms and slice them. Cut tofu skin into strips, slice the carrot, and soak goji berries in water.
2. Sauté the Aromatics:
Heat vegetable oil in a pot over medium heat. Add sliced shiitake mushrooms and carrot slices, and stir-fry for about 1 minute until fragrant.
3. Simmer the Broth:
Pour in the vegetable broth and add the tofu skin. Bring to a boil, then reduce to low heat and simmer for 3-5 minutes to enhance the flavor.
4. Cook the Baby Cabbage:
Add the baby cabbage and cook for 3 minutes until tender but still bright green.
5. Seasoning:
Add salt, optional light soy sauce, and a pinch of white pepper powder. Stir well and turn off the heat.
6. Serving:
Transfer the baby cabbage to a serving bowl, garnish with soaked goji berries, and serve warm.
