时间：05/23/2026 05/24/2026
地点：星海禅修中心
主讲：净真
每周一素
凉拌西红柿木耳
简介：
这是一道清爽开胃的斋食凉菜，西红柿酸甜多汁，木耳爽脆滑嫩，简单调拌即可呈现清新口感。
材料：
西红柿 300克（切块）
干木耳 20克（泡发）
生抽 1汤匙
米醋 1汤匙
白糖 1茶匙
盐 适量
白胡椒粉 适量
香油 1茶匙
做法：
1.准备食材：
木耳提前泡发洗净，撕成小朵；西红柿洗净切块备用。
2.焯水处理：
锅中烧开水，将木耳焯水1分钟后捞出，沥干放凉。
3.混合食材：
将西红柿和木耳放入大碗中，轻轻拌匀。
4.调味拌匀：
加入生抽、米醋、白糖、盐、白胡椒粉和香油，搅拌均匀使其入味。
5.完成装盘：
静置片刻后装盘，即可食用。
Date: 05/23/2026 05/24/2026
Location: Star Ocean Meditation Center
Teacher: Sara
Weekly Buddhist Cuisine Menu
Cold Tossed Tomatoes with Wood Ear Mushrooms
Summary:
This is a refreshing and appetizing vegetarian cold dish, combining juicy tomatoes and crisp wood ear mushrooms with a simple, balanced seasoning.
Ingredients:
Tomatoes 300g (cut into chunks)
Dried wood ear mushrooms 20g (soaked)
Soy sauce 1 tbsp
Rice vinegar 1 tbsp
Sugar 1 tsp
Salt to taste
White pepper powder to taste
Sesame oil 1 tsp
Instructions:
1.Prepare ingredients:
Soak the dried wood ear mushrooms until soft, wash and tear into small pieces. Wash and cut the tomatoes into chunks.
2.Blanch mushrooms:
Bring water to a boil, blanch the wood ear mushrooms for 1 minute, then drain and let cool.
3.Combine ingredients:
Place the tomatoes and wood ear mushrooms in a bowl and gently mix.
4.Season:
Add soy sauce, rice vinegar, sugar, salt, white pepper powder, and sesame oil. Mix well to combine.
5.Finish and serve:
Let it sit briefly for flavors to blend, then plate and serve.
