时间：01/04/2025 01/05/2025
地点：星河禅修中心
主讲：黄云全
每周一素
牛肝菌炖木耳
简介：
这是一道菌香浓郁、口感丰富的素食炖菜，牛肝菌的鲜美与木耳的Q弹结合，熬煮出醇厚的汤汁，营养丰富，适合作为温暖滋补的素食料理。
材料：
干牛肝菌 50克（提前泡发）
干木耳 30克（提前泡发）
胡萝卜 100克（切片）
红枣 5颗（去核）
生抽 1.5汤匙
素蚝油 1汤匙（可选）
盐 1/2茶匙
白胡椒粉 适量（可选）
五香粉 1/2茶匙（可选）
清水或素高汤 800毫升
植物油 1汤匙
做法：
1. 泡发食材：
干牛肝菌和木耳分别用温水泡发30分钟，清洗干净后沥干，牛肝菌可切成大块，木耳撕成小朵备用。
2. 炒香食材：
锅中加热植物油，放入胡萝卜片翻炒1分钟，使其稍微软化。
3. 加入菌菇：
放入泡发好的牛肝菌和木耳，继续翻炒1-2分钟，释放香气。
4. 炖煮入味：
倒入清水或素高汤，加入红枣、生抽、素蚝油（可选）、盐、白胡椒粉（可选）、五香粉（可选），搅拌均匀。
5. 慢炖收味：
盖上锅盖，小火炖煮20-25分钟，让汤汁变得更加浓郁，木耳和牛肝菌充分吸收汤味。
6. 调整口味：
根据个人口味调整盐度，搅拌均匀后关火。
7. 装碗享用：
将炖好的牛肝菌木耳盛入碗中，趁热享用，汤汁鲜美，口感丰富，适合温暖身体。
Date: 01/04/2025 01/05/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Boletus and Black Fungus Stew
Summary:
This is a rich and aromatic vegan stew where the umami taste of boletus mushrooms pairs perfectly with the chewy texture of black fungus, creating a nourishing and hearty dish.
Ingredients:
Dried boletus mushrooms 50g (soaked in water)
Dried black fungus 30g (soaked in water)
Carrot 100g (sliced)
Red dates 5 (pitted)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Water or vegetable broth 800ml
Vegetable oil 1 tablespoon
Instructions:
1. Soak the Ingredients:
Soak the dried boletus mushrooms and black fungus in warm water for 30 minutes. Rinse well, drain, and cut the boletus into large pieces while tearing the black fungus into smaller sections.
2. Sauté the Vegetables:
Heat vegetable oil in a pot over medium heat. Add the sliced carrots and stir-fry for 1 minute until slightly softened.
3. Add the Mushrooms:
Add the soaked boletus mushrooms and black fungus to the pot, stir-frying for another 1-2 minutes to release their fragrance.
4. Simmer the Stew:
Pour in water or vegetable broth, then add red dates, light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well.
5. Slow Cook for Flavor:
Cover the pot and let it simmer over low heat for 20-25 minutes, allowing the flavors to develop and the mushrooms to fully absorb the broth.
6. Adjust Seasoning:
Taste and adjust the salt level as needed. Stir well and turn off the heat.
7. Serve and Enjoy:
Ladle the stew into bowls and serve hot. The soup is rich and umami-filled, while the mushrooms provide a satisfying bite.
