时间：09/07/2024 09/08/2024
地点：星湖禅修中心
主讲：Otto Huang
每周一素
腐竹花生栗子汤
简介：
这是一道营养丰富、口感醇厚的素食汤品，腐竹的豆香、花生的绵密和栗子的甘甜相互融合，清润滋补，适合四季饮用。
材料：
腐竹 50克（提前泡软，切段）
生花生 80克（浸泡1小时）
栗子 150克（去壳去衣）
红枣 5颗（去核，可选）
枸杞 1汤匙（可选）
素高汤 800毫升（可用昆布、蘑菇熬制）
盐 1/2茶匙
白胡椒粉 适量（可选）
清水 适量
做法：
1. 准备食材：
腐竹提前泡软切段，生花生浸泡1小时，栗子去壳去衣，红枣去核备用。
2. 煮花生和栗子：
锅中加入适量清水，放入花生和栗子，大火煮沸后转小火炖煮30分钟，使其软糯入味。
3. 加入腐竹和红枣：
倒入泡软的腐竹和红枣，再加入素高汤，继续小火炖煮15分钟。
4. 调味：
加入盐、白胡椒粉（可选），轻轻搅拌均匀。
5. 撒枸杞收尾：
最后加入枸杞，再煮2分钟后关火，让汤汁更清润。
6. 装碗享用：
将煮好的汤盛入碗中，即可享用，口感丰富，温润滋补。
Date: 09/07/2024 09/08/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Bamboo Fungus, Peanut, and Chestnut Soup
Summary:
This is a nourishing and flavorful vegan soup where the mild sweetness of chestnuts, the nutty texture of peanuts, and the silky smoothness of bamboo fungus combine to create a comforting and wholesome dish suitable for all seasons.
Ingredients:
Dried bamboo fungus (yuba) 50g (soaked and cut into sections)
Raw peanuts 80g (soaked for 1 hour)
Chestnuts 150g (peeled)
Red dates 5 (pitted, optional)
Goji berries 1 tablespoon (optional)
Vegetable broth 800ml (made from kombu or mushrooms)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Water as needed
Instructions:
1. Prepare Ingredients:
Soak and cut the bamboo fungus, soak raw peanuts for 1 hour, peel chestnuts, and pit red dates.
2. Simmer Peanuts and Chestnuts:
In a pot, add water and bring to a boil. Add peanuts and chestnuts, reduce to low heat, and simmer for 30 minutes until soft.
3. Add Bamboo Fungus and Red Dates:
Add the soaked bamboo fungus and red dates, then pour in the vegetable broth. Continue simmering on low heat for 15 minutes.
4. Seasoning:
Add salt and white pepper powder (optional), stirring gently to blend the flavors.
5. Finish with Goji Berries:
Add goji berries in the final 2 minutes, letting them soften before turning off the heat.
6. Serve and Enjoy:
Ladle the soup into bowls and enjoy warm, with its nourishing and delicate flavors.
