曾明行 - 參賽作品【短片可按相片旁邊的圖示瀏覽】
Miranda TSANG - Entry 【The video can be browsed by clicking the icon next to the photo】
 
參賽者：曾明行
照護食見習生：范綺丹
菜式：海鮮層層疊（期望達至等級４）
 
Contestant: Miranda TSANG
Care Food Trainee: FAN Yee Tan
Dishes: Seafood Stacks (Expect to reach level 4) 
 
海鮮  
 
配料：
- 3 條中等尺寸的蝦去殼切粒 
- 120 g三文魚切粒 
- 120 g扇貝切粒 
- 一小撮鹽和胡椒 
- 1隻蛋白 
- 奶油 250 ml 
 
烹調方法： 
- 將所有蝦粒、三文魚粒和帶子粒分別混合 
- 加入蛋白和忌廉  
- 用保鮮紙捲緊，蒸熟 
 
Seafood  
 
Ingredients:
-3 medium size shrimp without shell and dice 
- 120 g Salmon dice  
- 120 g Scallop dice 
- Pinch of Salt & pepper 
- Egg white 1 pc & cream 250 ml 
 
Cooking Method:
1. Blend all diced shrimp, salmon and scallop individually 
2. Add egg white & cream  
3. Roll tight with glad wrap and steam 
 
蔬菜 
 
材料 
- 1 個馬鈴薯 
- 1 塊南瓜 
- 1 個牛油果 
- 一小撮鹽和胡椒粉 
- 無鹽牛油 250 g 
- 全脂牛奶/忌廉/營養師建議的高蛋白牛奶 250 ml 
 
烹調方法： 
1. 馬鈴薯泥 - 在加鹽的水中煮軟，去皮後搗成泥狀，加入鹽和胡椒調味，趁熱過濾。加入冷牛油和溫牛奶/奶油，充分攪拌。 
2. 南瓜泥 - 去皮、去籽，蒸 30 分鐘或烤 30-45 分鐘，然後壓成泥，用細篩過濾。 
3. 牛油果泥 - 切開，去核，挖出果肉。如果需要，加入牛奶攪拌，使果泥變稀。加入少許檸檬汁以防止變色。 
 
Vegetables 
 
Ingredients:
- 1 floury potato 
- 1 small piece of pumpkin 
- 1 avocado 
- Pinch of Salt & pepper 
- Unsalted butter 250g 
- Whole cream milk / cream / high protein milk prescribed by dietician 250 ml 
 
 
Cooking Method:
1. Potato puree - boiled in water with salt till soft, peeled and mashed, salt & pepper to taste, while it’s still hot strain through a fine sieve. Add cold butter & warm milk/cream, mix thoroughly 
2. Pumpkin puree – peel, remove seeds, steam for 30 mins or roast for 30-45 mins and mash, strain through a fine sieve
3. Avocado puree – cut, remove pit and scoop out flesh. Blend with milk if desired to thin the puree. Add a little bit of lemon juice to prevent discoloration. 
 
組合 
 
將蔬菜泥和海鮮泥交替疊放。將已依照您的 IDDSI 等級濃稠的玉米汁倒入盤中，再淋上橄欖油。 
立即上桌享用！ 
 
Assemble 
 
Layer / stack alternate the vegetable and seafood puree. Pour thickened corn juice according to your IDDSI level onto the plate and drizzle olive oil. 
Serve immediately and enjoy!