[Guidelines on Standards of Nursing Care Food] Cooking Demonstration - Lunch
[Click the video in the fourth frame to play the cooking steps]
 
Braised lion head
Material:
． Lion head: 250g minced pork, 1 tsp minced ginger, 80g mashed potatoes, 3 mushrooms (soaked in water and diced), 1/2 sausage diced, 1 egg white, 150g baby cabbage, 200g chicken broth, 1 tsp corn starch , 1 teaspoon brown sugar
． Marinade: 3 tsp light soy sauce (soy sauce), 1 tsp brown sugar, 2 tsp corn flour (corn flour), a little pepper, a little sesame oil
． Sauce: 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp brown sugar, a little sesame oil
． Gorgon juice: 1 teaspoon cornstarch, 1 tablespoon water


practice:
1. Soak the mushrooms in hot water for 15 minutes. Cut off the thick parts and use only the black top part. Chop it into a smooth shape and steam it in water for 15 minutes. Or just use the water in which the mushrooms have been soaked to get their aroma. .
2. Peel the potatoes and cut into cubes, steam in water for 15 minutes, remove and set aside.


3. Cut the sausage into cubes and steam for 15 minutes. Then use a blender to stir the sausage, mushrooms and potatoes until they are smooth. Add a small amount of water and stir together.
4. Cut the baby cabbage into cubes and set aside.
5. Mix the minced pork, ginger, potato, mushroom, sausage, egg white, cornstarch and marinade ingredients until gelatinous, then refrigerate for 30 minutes.
6. Divide the minced pork into 8 portions. Wet your hands with a little water/oil and roll each portion of minced pork into meatballs. Then fry the meatballs until the surface is slightly golden, but not fully cooked.
7. Pour the chicken stock and sauce into the wok, bring to a boil over medium heat, then cover and simmer for about 15 minutes. Then add the baby cabbage and continue to cook over medium heat for 15 minutes until the meatballs and baby cabbage are soft. Finally, add cornstarch water and adjust the sauce according to personal preference and serve.



 
This dish is based on the nursing food standard guideline level 7EC (i.e., the International Dietary Standards for Dysphagia Disorders (IDDSI) level 7EC)
 
 
Chicken fillet with four vegetables and Portuguese sauce (soft meal)
Material:
． 1 small stalk of broccoli, 1 carrot, 1 eggplant, 2 potatoes, 200g chicken fillet, appropriate amount of thickener
． Grape juice: 2.5 tsp turmeric powder, 2 tbsp butter, 3/4 cup stock, 50g light cream or evaporated milk, 100g coconut milk, 1/4 tsp sugar, 1/4 tsp salt
． Gorgon juice: 1 tablespoon cornstarch, 3 tablespoons water
practice:
1. Peel the carrots and cut into cubes, simmer over medium heat for 25 minutes. Put 140g carrots, 160mL water and 3.5g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
2. Peel the potatoes and cut into cubes, simmer over medium heat for 25 minutes. Put 150g potatoes, 150mL water and 3.7g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
3. Soak the broccoli in salt water, cut into pieces, and simmer over medium heat for 10 minutes. Put 200g broccoli, 220mL water and 4.1g thickener into a blender and blend until it becomes a paste, making sure it is soft and smooth without any lumps.






4. Peel and stem the eggplant and cut into cubes, simmer over medium heat for 10 minutes. Put 190g eggplant, 220mL water and 4.7g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
5. Wash the chicken fillets and simmer them over medium heat for 10 minutes. Put 180g chicken fillet, 280mL water and 4.8g thickener into a blender and stir until it becomes a paste, making sure it is soft and smooth without any lumps.
6. Put the mixed ingredients into a pot, heat them up, and then pour them into a silicone mold to shape. After the ingredients are frozen, they can be molded and plated.
7. Grape juice: First, melt the butter over low heat, pour in the soup, light cream (or evaporated milk), and coconut milk and bring to a boil. Then add turmeric powder, salt, sugar, and finally add cornstarch water to bury the gravy. Cook the sauce until it reaches level 4. Then scoop it up and pour it on the dish.



Warm reminder:
Warming up nursing food will make it taste better. But remember not to overheat, otherwise it will change the texture of the care food and increase the risk of eating for people with dysphagia.


This dish is based on the Nursing Food Standard Guidelines Level 4 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 4)
 
 
Tea tree mushroom and chestnut vegetarian soup
Material:
80g tea tree mushroom, 35g cordyceps flowers, 20g red dates, 15g wolfberry, 30g yam, 25g round meat, 100g chestnuts (shelled), appropriate amount of salt, 4000mL water


practice:
1. Huaishan and chestnuts can be soaked in room temperature water for 30 minutes or placed in the refrigerator overnight.
2. Soak all materials and set aside. Cut the tea tree mushroom into thin pieces first, then soak and set aside.
3. Put the yam and chestnuts into the bag.
4. Put all the ingredients and water into the pot, boil over high heat for 30 minutes, then turn to medium to low heat and simmer for 2.5 hours. After turning off the heat, add salt to taste.
5. Pick up the yam and chestnuts, and use a blender to blend the yam and chestnuts until they become a paste.
6. Mix the soup and Huaishan chestnut paste together, and adjust the soup to a level 3 consistency.







Warm reminder:
Pay special attention to the soup not being too sticky.


This dish is based on the Nursing Food Standard Guidelines Level 3 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 3)