时间：01/17/2026 01/18/2026
地点：星海禅修中心
主讲：净真
每周一素
凉拌菠菜花生
简介：
这是一道清爽开胃的经典斋食凉菜，菠菜嫩爽，花生香脆，口感层次分明，简单调拌即可。
材料：
菠菜 250克
花生米 80克
盐 适量
香油 1汤匙
生抽 1汤匙
白糖 少许
白芝麻 适量
做法：
1.准备食材：
菠菜洗净切段，花生米提前浸泡2小时后沥干。
2.煮花生米：
锅中加水放入花生米，小火煮15分钟至熟而不烂，捞出放凉备用。
3.焯菠菜：
锅中水烧开，加少量盐，将菠菜焯水约20秒，捞出过凉水后挤干水分。
4.调味拌匀：
将菠菜和花生米放入碗中，加入生抽、盐、白糖和香油，拌匀。
5.完成装盘：
撒上白芝麻，拌匀后即可食用。
Date: 01/17/2026 01/18/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Cold Tossed Spinach with Peanuts
Summary:
This is a refreshing and appetizing vegetarian cold dish, combining tender spinach with fragrant peanuts for a balanced and crisp texture.
Ingredients:
Spinach 250g
Peanuts 80g
Salt to taste
Sesame oil 1 tbsp
Light soy sauce 1 tbsp
Sugar a pinch
White sesame seeds to taste
Instructions:
1.Prepare ingredients:
Wash and cut the spinach. Soak the peanuts for 2 hours, then drain.
2.Cook peanuts:
Place peanuts in a pot with water and simmer over low heat for 15 minutes until tender but firm. Drain and let cool.
3.Blanch spinach:
Bring water to a boil with a little salt. Blanch spinach for about 20 seconds, then cool in cold water and squeeze dry.
4.Season and toss:
Combine spinach and peanuts in a bowl. Add light soy sauce, salt, sugar, and sesame oil, and toss evenly.
5.Finish and serve:
Sprinkle with white sesame seeds, mix well, and serve.
