【照護食標準指引】烹調示範 - 豉汁蒸魚柳
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豉汁蒸魚柳
材料：
鯰魚柳、豆豉10g、薑蓉5g、蒜蓉5g、蔥5g、糖、生抽、鹽

做法：
1. 將豆豉剁碎成免治狀，加入薑蓉、蒜蓉、適量糖、生抽、鹽、少量水攪勻至免治狀。
2. 解凍鯰魚柳，將其切成小塊。蒸熟後將鯰魚柳攪拌至免治狀。
3. 將蔥切成小於0.4cm x 1.5cm的小塊。
4. 先將魚柳放在碟上，然後將豆豉醬及蔥花放在魚上，用保鮮紙包蓋好然後蒸數分鐘即成。

溫馨提示：
魚柳蒸完後有機會出水，要隔走或吸走多餘水份。

此菜式參照照護食標準指引等級5（即《國際吞嚥障礙飲食標準》（IDDSI）等級5）
 
[Guidelines for Care Food Standards] Cooking Demonstration - Steamed Fish fillet with Black Bean Sauce
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Steamed fish fillet with black bean sauce
 
Material:
Catfish fillet, 10g salted black beans (douchi), 5g minced ginger, 5g minced garlic, 5g green onion, sugar, light soy sauce, salt
 
Practice:
1. Chop the salted black beans into minced beans, add minced ginger, minced garlic, appropriate amount of sugar, light soy sauce, salt, and a small amount of water and stir until smooth.
2. 、Defrost the catfish fillet and cut it into small pieces. After steaming, stir the catfish fillets until minced and soft.
3. Cut the green onions into small pieces less than 0.4cm x 1.5cm.
4. First put the fish fillet on the plate, then put the black bean sauce and chopped green onion on the fish, cover it with plastic wrap and steam it for a few minutes.
 
Tips:
There is a chance that water will come out of the fish fillet after steaming, so the excess water should be removed or sucked away.
 
This dish is based on the Care Food Standard Level 5 (i.e., The International Dysphagia Diet Standardisation Initiative (IDDSI) Level 5)