Caritas Yingshui Pavilion - Entries [You can browse the short videos by clicking the icon next to the photo]
 
Chef: Luo Zhaowei
Theme: Family together
Main dish: Pigeon pine with lettuce (flying into the homes of ordinary people) IDDSI level 5
Side dish: lychee jelly soufflé (leaving the "lychee" shadow) IDDSI level 4
 
Creativity and design concepts
 
I think the happiest thing is to be together as a family. The two ingredients, squab and lychee, often bring back fond memories of my family’s childhood.
 
Hong Kong's food blends Chinese and Western cultures. Restaurants of different eras, such as restaurants, restaurants, tea restaurants, and food stalls, can create very unique dishes. Among the nostalgic dishes, fried pigeon pine has a strong taste and is filled with various spices. , full of authentic characteristics and unforgettable.
 
Nowadays, this dish is rarely made in restaurants, so I hope to use a simple preparation method to bring the taste of the past to the elderly. Now I work in a residential care home. I see some residents gradually switching from regular meals to soft meals. I feel a fire in my heart. I want to put some thought into cooking dishes for the elderly that make them happy. I can also add to my work. Meaning and satisfaction.
 
story behind
 
When I was young, my father often went out to work, and it was my mother who took care of the daily housework and took care of my sister and me. Every summer Sunday, my father would take us brothers and sisters to pick lychees, and then go to a teahouse for lunch. My mother loved to eat squab the most. The now 81-year-old mother sometimes still acts like a child and says, "I want to eat squab! I'll get it! Eat slowly and you'll get it!"
 
At the beginning of this year, my mother had difficulty swallowing and her eating speed was slow. Eating squab was a challenge for her, but she preferred to eat it. The squab was obviously hot from the oven, but it became cold halfway through the meal.
My last job was far away from home, so I didn’t have much time to spend with my mother. Until last year, I decided to move to work in an institution closer to home, where I learned the skills of making soft meals. In addition, it only takes fifteen minutes to drive home from the institution. It is a blessing to be able to go home early every night and cook dinner for my mother.
 
Every bit of this "home" is experienced by me, my parents, and my sister. All along, since my father passed away, I have been taking care of my sister as a father. I hope that my sister can work with me to take care of my mother as much as possible in return for her hard work and love for us.
 
Entry recipes:
 
Lettuce pigeon pine (fly into the homes of ordinary people) IDDSI level 5
 
Ingredients:  
Pigeon pine 180g
Winter bamboo shoots  100g 
Tang Qin  100g
Fresh mushrooms  60g 
Carrot  40g 
Fresh lily  80g 
 
Marinade:
Pepper  2g 
Salt  6 g
Five spice powder  2g 
Shaoxing wine  30ml
Cumin powder  4g 
Clear chicken soup  200ml
Oil  20g 
Coagulating powder  6 g
 
Cooking method:
Boil winter bamboo shoots, fresh mushrooms, carrots, and fresh lilies separately.
Cut the green celery into granules of less than 4mm and then grind into pieces using a blender.
Boneless pigeon pine
Use a blender to grind the ingredients for cooking and roasted squab into granules of less than 4mm.
Heat 10 grams of oil in a wok, fry the winter bamboo shoots until dry, add mushrooms, fresh lilies and carrots, add 80 ml of clear chicken soup and bring to a boil, add 2 grams of coagulation powder and set aside.
Heat 10 grams of oil in a wok, fry the Chinese qin until dry, add 40 ml of coagulation powder and 2 grams of coagulation powder, set aside
Heat the wok again and stir-fry the pigeon pine until loose, add 2 grams of coagulation powder in 80 ml of clear chicken soup, stir-fry until dry and set aside.
Spread the fried ingredients and celery in two flat layers on a plate, place pigeon pine in the center, and top with mango soft serve.
 
 
Lychee frozen comb (with "lychee" shadow) IDDSI level 4
Ingredients: 
Lychee meat  140g  Serving four people
Egg white  60g   
Egg yolk  60g   
Fish gelatin powder  30g   
Yakult  100ml 
 
Seasoning/Sauce:
Fine sugar  60g   
Cream  100ml 
Clear water  100ml water 
 
Cooking method:
Surround the comb cup with a strip of paper, which is about 1 inch higher than the edge of the cup.
Put lychees in a blender and blend into puree
Add 100 ml of water and isinglass into the pot and bring to a boil
After boiling, add egg yolk, lychee puree, and Yakult and stir until thickened into egg yolk slurry.
Beat the egg whites until they become coarse and foamy, then add the fine sugar and beat until the egg whites stand up completely.
Beat the cream into 60% wet foam and mix well with the egg yolk mixture
Mix the egg white mixture and egg yolk mixture
Pour the mixture into the cup, about half an inch above the edge of the cup
Refrigerate at -18℃ for two hours and store at 0-4℃ for 2 hours before consumption.
Add 1g soft meal enzyme to 40g red meat pitaya puree and stir until smooth
Put the lychee puree into a pot and heat it over slow fire until it boils until it becomes liquid. Then fill the lychee mold and shape it.
Refrigerate until set and garnish with lychees