Home |  News | Newsletter | Vegetarian Expos | Recipes | Links | About

長青通訊 第十九期 EHVA Newsletter No. 19

長青健康素食推廣中心發行 二OO二年九月


本期目錄

本季服務及工作報告

服務及工作項目 服務人次 義工人次 義工時數
特殊兒童晚餐及講座 100 20 120
老人中心推拿推廣 90 7 35
癌友素食午餐 60 20 160
長青素食DVD錄影 - 20 120
老人中心素食午餐 50 10 80
公共教育與宣導 3600 50 400

癌友聖誕午餐會預告!

本中心計劃於 12/15/2002 假Sunnyvale Odd Fellow Temple舉辦一場癌友聖誕午餐會,會中除了提供精緻的防癌素食餐點及保健推拿服務,並有精彩的才藝表演,還有聖誕老人致贈精美的禮物喔!歡迎癌友及家屬一起來參加。因場地有限,敬請儘速報名預約。預約請電408-272-7145鄞淑純。

常用化痰利濕食物

石大夫談養生

絲瓜: 其性涼,味甘。功能為止咳平喘,清熱解毒,涼血止血。適用於痰喘咳嗽,誠如明代李時珍在本草綱目中記載:「絲瓜去風化痰,涼血解毒,殺蟲,通經絡,行血脈。」日用無論煮湯、蒸炒均宜。

蘿蔔: 其性涼,味甘,是一種食療良藥,古稱萊菔,被譽為百藥之王。功能為消食化痰,下氣寬中,抗菌解毒。現代研究證實蘿蔔本身含高單位的維生素C;其餘像維生素A,維生素B,及礦物質,也較一般蔬菜豐富。除此,內含纖維木質素有抗癌作用。對於致癌的亞硝胺, 蘿蔔也具有分解功能。食用蘿蔔的方法很多,基本上無論生食或熟食,只要能配合各人的體質,涼熱適中調和即可。民間的看法認為蘿蔔性涼解補藥,所以一般不主張食補時,同時服用蘿蔔。這種說法有時也有商確的必要,如果將食用蘿蔔的立場放在「損有餘,防過度」調和的角度,也算是一種安全考量。

冬瓜: 冬瓜熱量低,本身具有顯著的利尿作用,常食有控制體重的作用。其性微寒,味甘。除利尿外,尚具清熱,化痰,解渴的功能。如果冬瓜加薏仁米熬湯,除清熱,利濕,利尿,化痰外,對皮膚病的效果尤佳。

紫菜、海帶: 其性寒,味甘。功能化痰軟堅,清熱,利尿。屬於海中植物。 為化痰軟化血管的健康食品。

荸薺: 又名馬蹄。其性寒,味甘,功能為清熱生津,化痰消積。可用於治療熱病煩渴,便秘,陰虛肺燥,痰熱咳嗽,肝陽上亢之高血壓。

橄欖 : 其性平,味甘,酸,澀。功能為清熱解毒,潤肺利咽,化痰消積。可治療肺熱肝咳,納滯食積。

化痰利濕減肥茶:

  • 茶葉30公克,乾荷葉60公克,生薏仁米15公克,生山渣15公克,橘皮5公克。
  • 功能:理氣化濕,消食袪痰,活血。長期服用具保健、減肥之功。
  • 做法:將上述材料切碎、混勻、裝瓶備用。晨起,取適量放在水杯內,用沸水沖泡,浸漬20分鐘後,即可飲用。
  • 註:
    • 荷葉,為睡蓮科多年生水生草本植物蓮的葉片。性甘、平;味微苦。功能清熱利濕,散淤止血。
    • 生薏仁米,性平,微寒;味甘、淡。功能利水滲濕,袪風濕,清熱排膿,幫助微循環。故為美容養顏,健康食品。
    • 生山渣,性微溫,味酸、甘。功能消食導滯,化淤散結。現代藥理研究,山渣有降壓、強心、擴張血管、及降低膽固醇的作用;故用為高血壓,及冠狀動脈硬化性心臟病的保健食物。有其一定功效。唯山渣用量不宜過多,避免傷胃。

茯苓長生餅:

  • 茯苓為多孔菌科植物茯苓菌生於松樹根部的菌核。其性平,味甘淡。
  • 功能:利水滲濕,寧心安神,以及健脾補中。自古將茯苓視為長生保健食品。
  • 做法:取茯苓200公克,麵粉100公克,山藥粉20公克。均勻混合後,製餅。長期服用具輕身耐飢保健效果。♁

淮山粥的妙用

心得分享 蔡中欽

有一陣子,我吃完東西後,肚子都會悶悶脹脹的不太舒服。回家稟報Dr. Mom〈在家對老婆的戲稱〉。她鐵口斷言:一定是工作壓力大導致胃消化不良所致。吩咐我不要外食,因為外面的東西太油膩對胃不好;不要碰糯米、湯圓、Sushi、丸子等不好消化的東西;水餃不要吃,冰淇淋也免了。她把在石大夫那邊學到的十八班武藝,如數傳給我。我恭敬不如從命。但是過了十天,症狀也沒見改善。我想這回是碰到蒙古大夫了,還是得乖乖地去看石大夫。

根據石大夫的診斷,是腸炎不是胃有問題。交代我回去吃淮山糙米粥的湯汁就可以了。 Dr. Mom也不敢怠慢,隔天就燉了一鍋淮山糙米粥,把米湯裝進水壺,讓我帶到公司當茶水喝。喝了一天,晚上回家時就覺得好多了。當晚還嘴饞吃了個麻薯。隔天也無任何不適症狀。之後Dr. Mom查資料,得知淮山不只對腸炎有療效。它還可益肺、補腎、健脾、強精,號稱長生不老藥。從此我們家餐桌上常見淮山的芳蹤,或煮粥、或炒菜、或煮湯,挺美味的。小朋友也喜歡。冰箱堭`有新鮮的淮山,看來我們家與淮山是結下不解之緣了!♁

The Nature, Flavors and Herbal Properties of Common Vegetables

A Healthy Perspective of the Vegetarian Food (4b)
Translated by Jack Houng
(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (12), Dec. 2000)  

Fruit Vegetables

Fruit vegetables include pumpkin, cucumber, winter-melon (冬瓜), Sy-Gua (絲瓜), eggplant and tomato. Some literature stated that pumpkin porridge can be useful in treating diabetes. However, pumpkin is an allergen. Eating too much pumpkin will cause allergic skin reactions. According to Traditional Chinese Medicine, pumpkin is warm in nature and sweet in flavor. Functionally, it supplements the stomach and benefits vitality (qi). People who eat too much pumpkin might develop athlete's foot due to the dampness in the extremities which provides an environment for fungi to grow. Thus pumpkin should be eaten sparingly and not to be taken as a medicine.

Cucumber is cold in nature and sweet in flavor. It can eliminate heat and be used as a diuretic. It also relieves the swelling and pain in the throat; discharges mucus. People with less active stomach should avoid it. For others it should be eaten only occasionally. Winter melon is cold in nature and slightly sweet in flavor. It can reduce water retention; eliminate mucus and clear heat.  People with weak and cold constitution should avoid it lest it should make them sicker.  Winter melon soup is more effective in alleviating infections of the urinary and vaginal tract than Napa cabbage. Winter melon with Chinese pearl barley soup works as wonder in treating skin rashes and inflammation. However, don't overdo it. Take it in moderation.

Sy Gua 絲瓜 is cold in nature and sweet in flavor. It can clear heat, disperse mucus, and cool the blood. Eating it occasionally can alleviate constipation problem due to its high fiber content. Yet, having too much Sy Gua will sap one's energy.

Eggplant is cold in nature, sweet in flavor. It can reduce swelling; relieve pain and clear stagnant blood. Eggplant is allergenic. The phyto-chemicals in the purple skin of the eggplant may be helpful in treating tumor. Tomato is slightly cold in nature with a sweet and sour flavor. Its main function is to stimulate the formation of saliva and relieve thirst. It also strengthens the stomach and help digestion. Tomato is a relatively safe vegetable.

Fungus (wood-ear), Mushroom and Algae Type Vegetables

Fungus, mushroom and algae type vegetables include seaweed, kelp, Shitake mushroom, mushroom, black wood-ear and white wood-ear. Both seaweed and kelp are cold in nature. They are diuretic and can be used to soften hardened area and masses in the body, disperse mucus, clear heat. Since these two vegetables are diuretic, they should be eaten only occasionally.

Shitake mushroom is neutral in nature and sweet in flavor. Functionally, it can benefit the vitality of the stomach. Mushroom on the other hand is cool in nature and sweet in flavor. It can cheer up the spirit and promote appetite. However, it is allergenic to some people and could cause sickness. There have been cases that mushrooms cause heart attacks. People who are ill (especially those with chronic diseases) or having flu should not eat mushroom.

Black wood-ear is neutral in nature and sweet in flavor. It can cool the blood, and stop both bleeding and dysentery. It also softens the blood vessels. White wood-ear is neutral in nature and slightly sweet in taste. It nourishes the essence of body fluids, lubricates the lung and benefits the stomach. White wood-ear can be eaten often.     To be continued…♁

Functional Food: Watermelon Shell Drink – 西瓜皮飲英譯

Translated by Parkson Wong

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (14), June 2001)

Watermelon is a perennial plant of the marrow family. Watermelon shell is slightly cold in nature, and has a bittersweet taste. It is used to clear heat, relieve summer heat, and promote the production of body fluid. Traditionally, watermelon shell had been used to relieve urinary tract problems, and edema caused by nephritis.

Watermelon shell and watermelon juices have very similar properties. However, watermelon shell is milder and its effect lasts longer.

Watermelon shell can also be used to relieve fever. Put watermelon shell on the head just like a hat for a few hours. It could reduce fever caused by common cold or flu.

Procedure: Dice watermelon shell and simmer in boiling water for 15 minutes.

如何提高身體的能量?〈二〉

健康新知精選 林溫裕 摘譯自 Consumer Reports on Health, Vol. 14,No.1

解釋

  • 年紀
    青少年晚期及成年早期是最能產生能量並充分利用能量的時期。這就是為什麼小孩雖然很好動,但在走遠路時,總比不上他們的大哥哥,大姊姊。過了30歲後,靜止時的新陳代謝率每10年降低百分之二至百分之三。肌肉細胞與脂肪細胞的百分比也隨著年齡的增加而減少。雖然時光不能倒流,但是運動,尤其是強壯肌肉的訓練可以提高能量度。
  • 健康狀況
    健康情形會影響身體的能量,生病時身心都感到疲憊。發燒會消耗能量:體溫超過華氏98.6度時,每超過一度,新陳代謝率增加百分之七。
    其他消耗身體能量的病症包括:感染、癌症、貧血、慢性疲倦症、情緒低落、心理失調、睡眠時呼吸暫停、甲狀腺分泌不足、肝病及心肺失調。即使是很普通的感冒都會使能量降低。
  • 睡眠
    睡眠不足會造成能量低落,一般人通常需要7至8小時的睡眠,如果少睡半個小時,第二天思路就不那麼靈敏。如果少睡一個小時,生理心理都會受損。
  • 藥物
    有些藥物會降低身體能量,治療過敏的藥物會使人昏沈、動作不協調、腦筋混亂、反應遲鈍。治療高血壓的Betablockers會減低人的耐力。對治情緒低落的藥物,如Prozac、Zoloft會干擾睡眠而造成患者白天疲倦。
  • 運動
    一般而言,百分之六十至七十的能量用在維持人體的循環與呼吸,百分之十的能量用在攝食,消化及食物能量的貯存。剩餘的能量則用在体能活動上,從不自主的顫抖、搖動到自主的快步走路。不愛活動的人可能在運動方面每天只用掉100卡路里,非常愛活動的人,則可消耗到3000卡路里。
    中度的運動會讓人覺得能量高,過份劇烈的運動反而使人疲倦。當你從安靜狀態轉入活動狀態時,新陳代謝率、神經脈搏傳導速度都會加快。心臟血管系統會做較多的功,荷爾蒙的分泌也有所改變。運動後會覺得能量提高。
    專家們建議,最好儘可能每天做30分鐘中度運動,這些運動可分段完成。比如從停車場的盡端快走到店堨i算是一段。一天之中身體能量有時高,有時低,安排在能量高時做運動,就比較可能達成目標。
  • 父母
    精力旺盛的孩子多半有精力旺盛的父母親。原因可能是遺傳到父母親的新陳代謝系統。研究指出:新陳代謝率有一部分決定於基因。
  • 飲食
    不習慣吃大餐的人,在大吃一頓後會覺得昏昏欲睡。就像每次感恩節大餐後的感覺。研究指出:不管你盤中裝的是什麼食物,大餐後使人愛睡、體重增加,活動量、能量減少。
    假設你的身體是個能量銀行,卡洛里是代表存入與支出的能量單位,每天所需的卡洛里決定於你的活動量、體重、肌肉與其他組織的比例。
    利用下法計算身體所需卡洛里數:幾乎不運動者,體重〈以磅計〉乘以11;稍做運動者,體重乘以13;中度運動者或工作需要體力者,體重乘以15;特別活躍的運動員或工作需要消耗很多體力者,體重乘以18。舉例而言:體重是150磅者,如果平常幾乎都不運動,則每天需要1650卡洛里以維持現有的體重。如果還稍微活動,則需要1950卡洛里;要是常常作有氧運動,則每天所需卡洛里增加到2250。
  • 零食
    兩餐間的零食也會影響能量度。一杯下午咖啡或一塊糖果bar,其中的咖啡因,葡萄糖雖可提供為時短暫,快速的能量。但不如水果,硬乳酪,全麥餅乾。因為後者含多種營養成份及複式碳水化合物,所提供的能量較能持久。多喝水或果汁可以預防因缺水而產生的疲倦感。另一個提高能量的方法是快步走路。
  • 體重
    體重過重或運動太少都可導致能量不足。體內肌肉細胞與油脂細胞的比例也很重要。燃燒肌肉細胞可以產生較多的能量。身上肌肉少者,能量度較低。
    想要減肥的人,由食物中攝取的卡洛里必須低於身體所需的燃燒量。不夠的能量以燃燒身上多餘的油脂細胞供應。如此即可達到減肥的目的。
    每個人新陳代謝率不同。一般而言,如果每星期能少攝取三千五百卡〈平均每天少攝取五百卡〉,則可減輕一磅體重。
  • 情緒
    神經化學物質會影響人的心智及感覺性的能量度。心情憂鬱或焦慮的人容易緊張,疲倦。會影響能量度及情緒的神經化學物質包括:norepinephrine,dopamine,serotonin 及endorphine。
    情緒低落的人,serotonin的供給量可能不夠。而運動可使身體產生較多的serotonin。也可能產生endorphine。這兩者都能提高能量度。
  • 其它考量:

    除了以上十個因素以外,不同的季節及一天中不同的時刻也會影響人們的能量度。

    晚間能量用量減少。睡眠時新陳代謝率較平時少十分之一。一般人能量度的低潮為以下兩段時刻:下半夜到清晨;下午3-5時。知道自己能量高的好處是:可以選擇此時段做較高難度的方案。

    因旅行所造成的時差也會消耗能量。旅行前幾天吃得清淡,少飲酒,睡眠充足都可以幫助調整時差。到達目的地時,入境隨俗也很重要:白天保持清醒,晚飯時間與當地人一樣。而不要依賴Melatonin。研究報告發現由挪威至紐約旅行時,服用Melatonin並無法幫助調整時差。

    秋冬季白天縮短時,很多人覺得能量低落:早上起不來,白天容易疲倦,愛吃碳水化合物。亮光療法可以幫助身體假想夏天到來而提高能量度。♁

長青素食譜         

麥香壽司

  材 料: 大麥糙米飯 4碗 蜂蜜 4茶匙
    芹菜 2根 蘋果醋 4茶匙
    甜菜(beets) 1/2個 1茶匙
    香菇 4~5朵 醬油 1茶匙
    香菜 酌量 香菇水 1杯
    醃漬薑片* 酌量【*買現成的】 壽司皮(海苔) 4張
  準 備:
  1. 大麥糙米飯:大麥2杯洗淨,加5杯水浸泡1小時。糙米1½杯洗淨,瀝乾。將糙米、白芝麻1湯匙(或卵磷脂2茶匙)加入泡水的大麥中拌勻。放入電鍋,外鍋加入2杯水,煮熟後再燜1小時即可。
  2. 芹菜去粗絲,切成條,浸入加冰塊的冰水,使用前瀝乾。
  3. 甜菜削皮,切絲,川燙,瀝乾備用。
  4. 香菇依「常用材料及處理法:香菇」處理後,再放入香菇水泡軟切絲。用1茶匙油炒香,加入1茶匙醬油和1湯匙香菇水,用小火收汁即可。
  5. 海苔先烤過。
  烹 調:
  1. 飯趁熱加入蜂蜜和蘋果醋,以最快速度(可用電扇)拌勻拌涼(以鍋底涼為準)後,隨時加上鍋蓋以保濕度。
  2. 壽司網上加一層保潔膜,再放壽司皮,倒上一碗飯鋪勻,最上端留約1公分。
  3. 將內餡放於飯上面,自下端往上捲好;每條可切成10塊。
  調 料: 鈉鹽55毫克/份 油1.25毫升/份 糖5.3公克/份
   

EHVA Recipe

Vegi Sushi

  Ingredients: Cooked brown rice with pearl barley 4 cups Nori Sheet (seaweed sheet) 4  
  Celery 2 stalks honey 4 tsp.  
  Beets ½ Apple cider vinegar 4 tsp.  
  Shitake mushroom 4-5 Olive oil 1 tsp.  
  Cilantro some Soy sauce 1 tsp.  
  Preserved ginger pieces some Shitake mushroom juice 1 Tbsp.  
  Preparation:
  1. Cook brown rice with barley according to the “Brown rice with barley” in note1 below.
  2. Wash and peel celery. Slice into long, thin pieces. Soak celery pieces in ice cold water. Dry them with paper towel before use.
  3. Wash, peel and cut beets into strips. Blanch, drain and put aside.
  4. Shred the processed shitake mushroom (see note2). Over medium high heat, add 1 tsp. of olive oil in the wok. Add shredded mushroom. Stir fry until fragrant. Add 1tsp. soy sauce and 1 Tbsp. of mushroom juice. Simmer over low heat until all the juice is evaporated.
  5. If the nori sheet is fresh out of the package, use as it is. Otherwise, gently toast it over medium heat.
 
  Procedure:
  1. Mix rice with honey and apple cider vinegar (preferably in a wooden bowl) while the rice is hot. Gently mix the rice by cutting into the rice mixture and flipping it with a wooden spoon. Fan the rice while you mix to help evaporate the moisture. When the rice is at room temperature, cover the bowl with a damp towel.
  2. Place plastic wrap on a bamboo mat. Put nori sheet on top of the plastic wrap. With a wooden spoon spread a layer of prepared rice (about 1 bowl) evenly on the nori sheet. Leave 1cm at the end uncovered for the seal.
  3. Near the end that's close to you, layer sliced celery pieces, mushroom and beets on top of the rice. Roll the nori sheet with the ingredients away from you. Keep the roll tight while releasing the plastic wrap until reaching the end of the nori sheet. Turn the roll over so the seam side faces down. Cut roll into 10 pieces with a sharp knife.
 
  Note1: Brown rice with barley . Wash 2 cups of pearl barley. Soak it with 5 cups of distilled water in an electric rice cooker pot for an hour. Wash 1.5 cups of brown rice. Drain and set aside. Add brown rice, 1 Tbsp. of white sesame seeds (or 2 tsp. of lecithin) to the soaked barley mixture. Mix well. Place the pot in the electric rice cooker. Add two cups of water outside the pot. Cook until rice is done. Keep the rice covered for another hour before serve. Yield about 7 bowls of cooked rice.  
  Note2: Wash Shitake mushrooms. Soak with warm boiled water until soft. Remove stems. Save the mushroom juice. Preheat oven to 400 degrees. Bake Shitake mushrooms for 5 minutes. Turn to the other sides and bake for another 5 minutes. Remove mushrooms from oven and let cool.  
  Seasoning: Sodium:55 mg/serv. Oil: 1.25 ml/serv Sugar:5.3 mg/serv  

長青素食譜         

紫菜酥捲

材 料: 馬鈴薯 2個 胡椒粉 ½茶匙
胡蘿蔔 2條 香油 2茶匙
新鮮香菇 6盎司 1茶匙
新鮮腐皮 6張 白芝麻 5湯匙
海苔皮 (Nori) 6大張 麵粉 4/5杯
香菜 少許 2杯
橄欖油 2湯匙 炸油 (Canola oil) 4杯
五香粉 1茶匙
準 備:
  1. 馬鈴薯和胡蘿蔔削皮刨絲。
  2. 新鮮香菇去蒂,切小中薄片。
  3. 香菜洗淨,切碎備用。
  4. 調麵粉漿: 4/5 杯麵粉加2 杯水調勻。
做 法:
  1. 開中火,炒鍋放入2湯匙油,油熱後放入胡蘿蔔略炒,再放馬鈴薯炒至約三分之二熟度,再加入新鮮香菇,略攪拌即可(不必炒)。隨即淋上香油、五香粉、胡椒粉及鹽,攪拌均勻,餡料完成,起鍋備用。
  2. 取海苔皮和腐皮各一張,將腐皮攤開平鋪在海苔皮上,腐皮的寬度和長度都需比海苔皮小,兩邊各短約1公分,鋪好腐皮再將餡料置於腐皮上,餡料約舖滿腐皮2/3的面積,將海苔皮捲成圓筒狀(務必捲緊)。
  3. 包好的紫菜捲沾裹麵粉漿並灑上白芝麻,放入熱油中炸,炸至金黃色即可起鍋。
  4. 將炸好的紫菜捲切三、四小捲平鋪盛在盤上,灑些香菜碎末。
份 量: 6人份

EHVA Recipe

Seaweed Roll

  Ingredients: Potatoes 2 Sesame oil 2 tsp  
  Carrots 2 Salt 1 tsp  
  Fresh Shiitake Mushrooms 6 oz White sesame seeds 5 Tbsp  
  Fresh Tofu sheet 6 Flour 4/5 cups  
  Seaweed (Nori, sushi wrapper) 6 (9’’ x 8’’) Water 2 cups  
  Cilantro some Canola oil 4 cups  
  Olive oil 2 Tbsp Pepper ½ tsp  
  Five spices 1 tsp  
  Preparation:
  1. Wash, skin and shred potatoes and carrots.
  2. Wash fresh shiitake mushrooms. Remove the stems and slice them into small, thin slices.
  3. Wash and mince cilantro.
  4. Mix 4/5 cup of flour and 2 cups of water to make flour paste.
 
  Procedure:
  1. Place wok over medium heat. Add 2 Tbsp. of olive oil. When the oil is hot, add shredded carrots. Stir fry for a little. Add shredded potatoes. Cook until it is about 67% done. Add fresh Shiitake mushrooms. Mix gently for a few seconds. Sprinkle sesame oil, five spices powder, pepper and salt. Mix well. Remove the stuffing from the wok and set aside.
  2. Put tofu sheet on top of seaweed sheet. The tofu sheet needs to be smaller than the seaweed sheet (about 1cm less for each side). Spread the stuffing from step 1 to cover 2/3 of the tofu sheet. Roll it up.
  3. Cover the Seaweed roll with flour paste. Sprinkle some white sesame seeds on it. Deep fry the seaweed roll in heated canola oil until it turns to golden yellow.
  4. Cut each deep-fried seaweed roll into 3 or 4 pieces. Put them on a plate. Sprinkle some minced cilantro. Ready to serve.
 
  Servings: 6 persons  

長青素食譜         

素湯米粉

 
  材 料: 米粉 半包 8 盎司 素高湯 12 杯  
    香菇 (新鮮或泡好的) 兩大朵 1 茶匙  
    黑木耳 (泡好的) 一杯 白胡椒粉 ½ 茶匙  
    紅蘿蔔 一根 麻油 少許  
    高麗菜 ¼ 個 芹菜 一根  
    豆腐包 一張  
  準 備:
  1. 米粉用開水燙軟。
  2. 香菇洗淨去蒂,切成細絲。
  3. 黑木耳,紅蘿蔔,高麗菜,豆腐包洗淨,均切成細絲。
  4. 芹菜洗淨,切成細粒。
 
  做 法:
  1. 將素高湯放入大湯鍋中。開大火煮滾。轉中大火,先放香菇,滾兩三分鐘。
  2. 再加入切成絲的黑木耳,紅蘿蔔,高麗菜,豆腐包,煮15分鐘。
  3. 將泡軟的米粉,剪成2.5 吋,加入以上湯鍋。煮 5 分鐘。
  4. 加鹽,胡椒粉,麻油調味。最後灑上芹菜粒,即可起鍋。
 
  份 量: 8-10 人份  
  調 料: 鈉鹽:112毫克/份  

EHVA Recipe

Vegetarian Rice Noodle with Soup

 
  Ingredients: Dried Rice noodle 8 oz Vegetable stock 12 cups  
    Shitake mushroom (fresh or soaked) 2 (big) salt 1 tsp。  
    Black fungus (soaked) 1 cup White pepper powder 1/2 tsp。  
    Carrot 1 pcs Sesame oil A little  
    Fresh Tofu Sheet 1 celery 1 stalk  
    Cabbage ¼ head      
     
  Preparation:
  1. Soften the rice noodle with boiling water. Rinse with cold water.
  2. Wash fresh shitake mushrooms. Remove the stems and cut them into matchstick pieces.
  3. Wash black fungus, carrot, fresh tofu sheet and cabbage. Also cut them into matchstick pieces.
  4. Wash and dice the celery.
 
  Procedure:
  1. Boil vegetable stock in a large pot over high heat. Turn to medium high heat, add shitake mushroom, let it boil for 2-3 minutes.
  2. Add thinly sliced black fungus, carrot, tofu sheet, cabbage in the above pot. Cook for 15 minutes.
  3. Cut the softened rice noodle into 2.5 inches long. Add the rice noodle to the soup. Cook for another 5 minutes.
  4. Flavor the soup with salt, pepper and sesame oil. Sprinkle diced celery on top of the dish and it's ready to serve.
 
  Servings: 8-10 persons
  Seasoning:

本季長青活動

  • 7/13 防癌協會癌友互助會午餐
  • 長青素食DVD錄影
  • 7/14 長青素食DVD錄影
  • 7/19 Castro Valley老人中心素餐
  • 9/14 防癌協會癌友互助會午餐
  • 9/21 華人特殊兒童之友晚餐及養生保健講座
  • 9/29 華人工商協會重陽敬老推拿

本年度榮譽董事芳名

潘志成/顧蘭珍、Ming Yang、無名氏31、Anita Ho、無名氏30、賴吉昌/陳碧茹、李慶祥/謝安華、無名氏29、Kenneth C. Hu、林園德、無名氏28、鄞淑純、陳水源/陳吳錦鳳、Master Consulting Inc.、無名氏27、陳淑玲、無名氏26、無名氏25、黃宗哲、Lin-li Hsu、Ren-Chau James & Shun-Hwa Jennifer Hu、沙敏、邱慈艾、無名氏24

2002董事: 王宇霖、尹明潭、朱瑞蓉、呂錞銀、吳宜玟、洪英傑、黃宗哲、陳介川、陳瑞琴、張麗君、游松賀、鄞淑純、賴吉昌、龍彰雄
發 行: 長青健康素食推廣中心
打 字: 王立華、劉雪清、林由女、徐鴛鴦、高淑玲
編 輯: 龍彰雄、呂錞銀、饒薏華、馬淑榮
美 工: 饒薏華、龍彰雄、路正琳(logo設計)
印 刷: 長青印刷 (TEL: 408-732-0680)
郵 寄: 程俊豪、洪英?