Rhea Padua - 參賽作品【短片可按相片旁邊的圖示瀏覽】
Rhea Padua - Entry【The video can be browsed by clicking the icon next to the photo】
 
 
參賽者：Rhea PADUA
照護食見習生：嚴卓恩
菜式：香茅洋蔥牛肉（期望達至等級4）
 
Contestant: Rhea PADUA
Care Food Trainee: YIM Cheuk Yan
Dish: Braised Beef Brisket with Lemongrass and Onion (Expect to reach level 4)
 
牛肉配料 
 
- 牛柳碎或任何非常嫩的牛肉 280 克 
- 洋蔥 1 個 
- 香茅 2 棵 
- 老抽 1/2 茶匙 
- 辣椒 1 個或依個人口味 
 
烹調方法： 
1. 將牛肉去筋，剁成牛肉蓉。 
2. 剁碎的牛肉與茸狀的白木耳混合，用檸檬草茸、老醬油、薑、 
  蔥、辣椒的白色部分拌勻醃一夜 
3. 將醃好的牛肉放入塑膠袋  
4. 將醃好的牛肉放入 60-63°C 的水中慢煮 45 分鐘 
5. 將肉放入冰箱冷凍至少 2 小時 
6. 將肉與醬汁混合  
7. 用細篩過濾牛肉蓉，使其成為光滑的肉泥，如果您沒有把肉剁 
  細，您可以判斷是否需要過濾兩次 
8. 倒入模具 / 用湯匙舀出 
9. 必要時，在食用前蒸熱 
 
Beef Ingredients 
- Minced beef of tenderloin or any very tender beef 280g 
- Onion 1 pc 
- Lemongrass 2 pcs 
- Dark soy sauce 1/2 tsp 
- Chilli 1 pc or to your own taste 
 
Cooking Method:
1. Take out all tendon in beef and mince to very fine 
2. Minced beef mix with mashed white jelly fungus, and marinate in sauce of white part of mashed lemongrass, dark soy sauce, ginger, onion, chilli overnight 
3. Put marinated beef in plastic bag  
4. Slow cook the marinated beef in 60-63°C water for 45 mins 
5. Chill the meat in refrigerator for at least 2 hrs 
6. Blend the meat with sauce in interval  
7. Strain the minced beef through a fine sieve to form a smooth puree, you will judge whether you need to strain twice if you didn’t mince the meat fine 
8. Pour in a mould / pipe / spoon out 
9. Steam reheat, if necessary, before eating 
 
馬鈴薯/毛豆泥
 
材料： 
- 1 個馬鈴薯和 1/4 斤毛豆 
- 一小撮鹽 
- 無鹽牛油 250 g 
- 全脂奶/忌廉/營養師建議的高蛋白牛奶 250 ml  
 
烹調方法： 
- 將馬鈴薯加鹽煮至軟身，去皮及搗爛 
- 將毛豆加鹽煮至軟身，去豆莢、皮並搗爛   
- 趁熱用篩網過濾 
- 加入冷牛油和溫牛奶/奶油，充分攪拌 
- 必要時加入鹽和胡椒調味 
- 過濾 2 - 3 次，直到順滑為止（可選） 
 
Potato / edamame Puree
 
Ingredients: 
- 1 floury potato & 1/4 catty edamame 
- A pinch of Salt 
- Unsalted butter 250 g 
- Whole milk / cream / high protein milk prescribed by dietician 250 ml and according to the thickness you like 
 
Cooking Method:
1. Boil the potato with salt till soft, peeled and mashed 
2. Boil the edamame with salt till soft, discard pods, skin and mashed   
3. Strain while it’s still hot through a fine sieve 
4. Add cold butter & warm milk/cream, mix thoroughly 
5. Season with salt & pepper if necessary 
6. Strain 2 -3 times till smooth (optional) 
 
混合蔬菜泥
 
材料： 
- 紅色、黃色、橙色甜椒各 1 個  
- 1 個黃色/橙色蕃茄 
- 1 個西葫蘆 / 小黃瓜 
- 黃原膠 (醬汁較稀時，比例為0.1%至0.3%；醬汁較濃時，比例一般為0.3%至1%) 
 
方法 
1. 將甜椒去皮、去籽並切片 
2. 切西葫蘆/小黃瓜 
3. 分色攪拌並濾成泥或汁  
4. 依您的 IDDSI 等級加入黃原膠 
 
Mixed Vegetables puree 
 
Ingredients: 
- 1 each of red / yellow / orange bell peppers  
- 1 yellow / orange tomato 
- 1 Zucchini / cucumber 
- Xanthan gum (for thin sauces, a ratio of 0.1% to 0.3%, and for thicker sauces, a ratio of 0.3% to 1% is commonly used) 
 
Cooking Method:
1. Peel the skin, take out seeds and slice bell peppers 
2. Cut the zucchini / cucumber 
3. Blend and strain into puree or juice all in separate colors  
4. Add xanthan gum according to your IDDSI level 
 
裝盤 
將模壓/擠壓/用湯匙舀出的牛肉與蔬菜蓉放在盤子中。 
立即享用! 
 
Assemble 
Arrange your moulded / piped / spooned out beef on plate with piped out vegetable purees.