时间：10/24/2026 10/25/2026
地点：星海禅修中心
主讲：净真
每周一素
酸辣素汤
简介：
这是一道开胃暖身的斋食汤品，酸辣平衡、口感丰富，清爽不腻且富有层次。
材料：
嫩豆腐 150克（切条）
黑木耳 30克（泡发切丝）
胡萝卜 50克（切丝）
香菇 3朵（切丝）
香菜 少许（切段）
生抽 1汤匙
米醋 2汤匙
白胡椒粉 适量
盐 适量
淀粉 1汤匙（加水调匀）
香油 少许
清水 800毫升
做法：
1.准备食材：
豆腐切条，黑木耳泡发后切丝，胡萝卜和香菇切丝备用。
2.煮制汤底：
锅中加入清水，放入香菇、黑木耳和胡萝卜丝，大火煮沸后转中火煮3分钟。
3.加入豆腐：
放入豆腐条轻轻搅动，继续煮2分钟。
4.调味勾芡：
加入生抽、米醋、盐和白胡椒粉调味，随后倒入水淀粉搅拌至汤汁微稠。
5.完成出锅：
淋入少许香油，撒上香菜段，关火盛出即可食用。
Date: 10/24/2026 10/25/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Hot and Sour Vegetarian Soup
Summary:
This is a warming vegetarian soup with a balanced hot and sour flavor, offering a rich texture while remaining light and refreshing.
Ingredients:
Soft tofu 150g (cut into strips)
Dried black fungus 30g (soaked and shredded)
Carrot 50g (shredded)
Mushrooms 3 (shredded)
Cilantro a little (cut)
Soy sauce 1 tbsp
Rice vinegar 2 tbsp
White pepper powder to taste
Salt to taste
Starch 1 tbsp (mixed with water)
Sesame oil a little
Water 800 ml
Instructions:
1.Prepare ingredients:
Cut tofu into strips. Soak and shred black fungus. Slice carrot and mushrooms into thin strips.
2.Cook the base:
Add water to a pot, then add mushrooms, black fungus, and carrot. Bring to a boil and simmer for 3 minutes.
3.Add tofu:
Gently add tofu strips and cook for another 2 minutes.
4.Season and thicken:
Add soy sauce, rice vinegar, salt, and white pepper. Then pour in the starch mixture and stir until slightly thickened.
5.Finish and serve:
Drizzle sesame oil, add cilantro, turn off heat, and serve immediately.
