Po Leung Kuk Kwok Lo Kwai Chun Nursing Home - Entries
Chef: Liang Chunlin    
Apprentice:
Cai Jiaxin (International Culinary Arts Institute Western-style Baking Course)
Yu Xingci (Hong Kong University, Speech and Hearing Sciences)
 
Theme of the work: Shanghai feelings
Main dish: Garlic-fried prawns (IDDSI level 4 and 6)
Side dish 1: Xiaolongbao
Side dish two: Shanghai four small dishes
 
Creativity and design concepts
 
Hong Kong is a city of gourmet food, bringing together delicacies from all over the world, but the most familiar and unforgettable taste must be home-cooked food. The love and meaning contained in the home-cooked food cooked by our mother can always warm our hearts. But when parents grow older, their physical condition and memory deteriorate, and they lose interest in life, what else can remind them of their memories and bring hope to their lives? From the 1940s to the 1960s, a large number of people from Shanghai immigrated to Hong Kong, bringing a labor force and development to Hong Kong, as well as many specialties. Many Shanghainese who have immigrated for many years have become accustomed to Cantonese cuisine, but Shanghainese cuisine is often the best way to recall the feelings of hometown. In addition to comforting the longing for hometown, it can also bring out touching stories and connections after leaving home and working hard. Holding warm memories for generations. There are many styles of Shanghainese cuisine, and even the appetizers are very particular. The chefs not only work hard on the taste, but also on the complex shapes. Among them, the crab meat xiaolongbao must have a similar appearance and a special soup-filling effect, and must have an appropriate consistency so that it can be safely eaten by people with swallowing difficulties.
 
story behind
 
The young man who worked silently back then has turned gray today. There are many elders from Shanghai in the hospital. The chats at gatherings are mixed with loud Shanghainese and particularly hearty laughter, as if you are on the beach. In order to let the elderly taste the taste of their hometown, the chef of the home specially designed a Shanghainese menu for them to relieve their homesickness.
 
Among them, Grandma Fang came to Hong Kong from Shanghai with her parents when she was young. Although her life was not rich, she lived a simple and happy life. Her mother-in-law laughed and said that she loved the Xiao Long Bao made by her mother the most and could eat more than ten of them every time. Grandma Fang inherited her mother's skill in cooking Shanghai delicacies. When her two sons came home from school after school, their favorite thing was that Grandma Fang had prepared cold cucumber and braised eggs early in the morning. The home-cooked taste has become a fond memory of her son's childhood. Every year during the reunion, the family most looks forward to going home for the holidays. Grandma Fang will cook a table of classic Shanghai dishes, including dishes that her sons and grandchildren like, including the most famous xiaolongbao, a table of delicacies connecting generations. Human emotions, but the warm scenes gradually disappeared as Granny Fang suffered from dementia. My mother-in-law was diagnosed 3 years ago. She degenerated rapidly and lost her ability to take care of herself. She was admitted to a hospital 2 years ago. My mother-in-law has a very close relationship with her family. Her children and grandchildren often visit her, and she always brings a small portion of xiaolongbao. Although her mother-in-law has forgotten what her family looks like now, she always shares with us interesting stories about eating xiaolongbao when she was a child, and what her children and grandchildren have to say. I love eating the home-cooked food she cooked. The memories always make my mother-in-law happy for most of the day. Unfortunately, half a year ago, my mother-in-law's swallowing ability deteriorated and she needed to eat pureed rice. Her mother-in-law, who loves delicious food, no longer loves to eat. The family is very worried about her condition. In order to let her regain the pleasure of eating, the chef carefully designed her My favorite soft-serve Shanghainese food, especially Xiao Long Bao, my mother-in-law immediately clamored for it as soon as she saw it. Seeing her satisfied face, my family felt very comforted and we were very encouraged.
 
Entry recipes:
 
Stir-fried Prawns with Garlic Sauce (IDDSI Level 4)
 
Material:
Prawns  10 pieces      
Minced garlic   A small amount
Shredded ginger   A small amount      
Scallions   A small amount       
Shrimp shells (for decoration)  10 pcs
Green pepper   150g     
Yellow pepper   150g      
Red pepper   150g
 
Seasoning/Sauce:
Rice wine   A small amount      
Salt  a small amount      
Black pepper   a small amount
White pepper   A small amount      
Water  500g      
Oil   A small amount
Sugar   A small amount      
Chicken powder  A small amount       
Thickening powder   22g
Coagulation powder   Appropriate amount
 
Cooking method:
Wash and cut the prawns, remove the intestines, and marinate with ginger, green onions, wine and white pepper for half an hour.
Heat oil in a pan and fry the shrimp on both sides until golden brown and set aside.
Heat oil in a pan, sauté minced garlic until golden brown, add black pepper and shredded ginger and stir-fry until fragrant, then add prawns and stir-fry, add rice wine and water and cook for 5 minutes.
Separate the shrimp meat and shells, and use the open side of the shrimp shells as a mold.
Add 150g of shrimp meat to 200g of boiled shrimp juice, stir with a high-speed blender until smooth, add 4g of thickening powder, mix well, pour into the pot and bring to a boil, wait until cool.
Put the cooked shrimp paste into the bag and squeak into the shrimp shells.​
Add the three-color peppers to the pot and sauté the minced garlic until fragrant, add the shrimp juice and cook until fragrant.
Add 100g of juice to the cooked three-color peppers and stir until smooth and paste-like. Add 6g of thickening powder and mix well. Pour into the pot and boil, roll into molds, wait until cool, slice into slices and serve on a plate.
Add an appropriate amount of coagulation powder to the boiled shrimp juice and mix well to form a sauce.
 
 
Stir-fried Prawns with Garlic Sauce (IDDSI Level 6)
 
Material:
10 prawns  
Minced garlic  A small amount
Shredded ginger  a small amount   
Scallions  A small amount
Green pepper  150g
Yellow pepper  150g
Red pepper  150g
 
Seasoning/Sauce:
Rice wine  a small amount  
Salt  small amount
Black pepper  a small amount 
White pepper  A small amount
Water   500g
Oil  A small amount
Sugar  small amount
Chicken powder  a small amount
 
Cooking method:
Wash, cut, shell and devein the prawns.
Flatten and chop 150g of shrimp meat, add a small amount of cornstarch, salt, sugar and seasoning to make shrimp paste and cook.​
Sauté the three-color peppers with garlic until fragrant, place in the oven and bake at 180 degrees for 5 minutes, remove, peel and chop.
Mix the cooked three-color peppers and minced shrimp meat evenly on a plate, add the shrimp juice, and garnish.
 
Xiao Long Bao
 
Material:
White steamed buns   100g  
Plum meat   200g
Clear chicken soup   450g
Minced garlic   3 pieces
Ginger   3 slices
Corn oil   50g
Crab Meal   50g
Thickening powder   17g
Coagulating powder  a small amount 
Salt  small amount
Sugar   a small amount 
Light soy sauce  A small amount
Gan Xun   200g
Water  350g
 
Cooking method:
Wash and cut the plum meat into cubes, marinate with salt, light soy sauce and sugar for 20 minutes.
Heat oil in a pan and sauté minced garlic and ginger until fragrant, stir-fry pork until cooked, add crab powder and chicken stock and steam for 10 minutes.
Add 100g of clear chicken soup to the coagulation powder and mix well until the consistency is suitable and set aside.
Add 100g of cooked pork and minced garlic and 200g of chicken stock into a high-speed blender and stir until smooth, add 4g of thickening powder, mix well, bring to a boil and set aside.
Use 100g steamed buns, add 150g clear chicken broth and 150g water, put it into a high-speed blender and stir until smooth, add 8g thickening powder, mix well, bring to a boil and set aside.
Squeeze the steamed bun batter into the sides of the mold, add fillings (meat, soup filling) in the middle, cover with steamed bun batter, steam over medium heat for 3 minutes, let cool and then remove from the mold.
Add 200g of sweet potatoes and 200g of water into a high-speed blender and stir until smooth. Add 5g of thickening powder and mix well. Place in the pan and bring to a boil. Flatten and cool before cutting out shapes with flower-shaped molds.
Place the xiaolongbao on the sweet potato base and decorate to finish.
 
Shanghai Four Small Discs
 
Shoot cucumber
Material:
Cucumber  2 pieces
Xiaotangcai  100g
Cloud fungus  10g
Sesame powder  20g
Garlic  5 pieces
Zhenjiang vinegar  1/2 teaspoon
White rice vinegar  1 teaspoon
Salt  1/3 teaspoon
Sugar  1 teaspoon
Sesame oil  small amount
Thickening powder  10g
Coagulating powder 
Water  130g
 
Cooking method:
Peel half of the cucumber and wash it, flatten it with a knife, cut it into small pieces, pickle it with salt for half an hour, rinse it with cold boiling water, remove it and set aside.
Add the chopped cucumber, crushed garlic, Zhenjiang vinegar, white rice vinegar, sugar and sesame oil, mix well and marinate for 4-5 minutes.
Boil 10g cloud fungus in boiling water for 3 minutes. Add 20g sesame powder and 30g water to a high-speed blender and mix until smooth. Add 2g thickening powder and mix well. Bring to a boil. Place on a tin foil plate and flatten. Cut into small pieces after cooling. block.
Add minced garlic and sauté the Chinese cabbage. Add 100g of Chinese cabbage and 100g of water to a high-speed blender and mix until smooth. Add 4g of thickening powder and mix well. Pour into a pot and bring to a boil. Pour in half of the cornstarch made from tin paper. On the edge of the cylindrical mold, form a thin layer of paste to make cucumber skin.
Pick up 200g of pickled cucumber and add 100g of pickled cucumber juice. Pour into a high-speed blender and stir until smooth. Add 4g of thickening powder and mix well. Pour into the pot and bring to a boil. Then fill the semi-circle mold, let cool, remove from the mold and cut into small pieces and serve on a plate.
Add pickled cucumber juice to coagulation powder and mix well, adjust to a suitable consistency, add to soft serve and serve.
 
smoked eggs
Material:
Eggs 4
Tea  15g
Sugar  60g
Flour  2 teaspoons
Rice  1 teaspoon
Salt  1 teaspoon
Sugar  1/2 teaspoon
Dark soy sauce  1/2 teaspoon
White vinegar  1/4 teaspoon
Water  250g
Thickening powder  5g
 
Cooking method:
Wash the eggs and put them into the pot. Add water to cover the eggs. Add 1/2 teaspoon of salt and 1/4 teaspoon of white vinegar. Bring to a boil and simmer over low heat for 5-6 minutes. Remove and soak in ice water and set aside.
After peeling the eggs, add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/2 teaspoon of dark soy sauce and mix well to color the eggs.
Place tin foil on the bottom of the pot, spread the sugar, flour, tea leaves (soak the tea leaves in hot water first) and rice, and use a rack to hold the eggs.
Heat until smoke comes out, turn to low heat for 1 minute, turn off the heat and bake covered for 3 minutes.
Separate the egg whites and yolks and set aside.
Add 100g of egg white and 250g of water to a high-speed mixer and mix until smooth, add 5g of thickening powder, mix well, and pour into half an egg mold shell.
Crush the egg yolks and set aside.
Scoop 1/3 of the egg batter in the middle of the filled egg mold and top up with the original egg yolk paste.
 
drunken chicken
Material:
Chicken chop  2 pieces
Rose wine  60g
Huadiao wine  600g
Wolfberry  Moderate amount
Fish sauce  2 teaspoons
Ginger slices  3 slices
Sugar  2 teaspoons
2 green onions
Chicken soup  300g
Water  300g
Thickening powder  5g
coagulating powder
Egg  1
Turmeric powder  0.5g
Sesame oil  3-4 drops
Water  150g
Thickening powder  4g
 
Cooking method:
Rinse the chicken chop, use 300g of water, add 1/2 teaspoon of wine, ginger slices and scallions and bring to a boil. Add the chicken chop and roll for 10 seconds to remove the freezing water. Repeat 3 times. For the fourth time, cover and simmer over low heat for 10 minutes. Turn off the heat and soak for 10 minutes. Remove and soak in boiling water for later use.
Add 300g chicken soup with fish sauce, sugar, and 300g Huadiao wine. Bring to a boil, then add rose wine, 300g Huadiao wine, and wolfberry to taste. Turn off the heat, pour and let cool.
Place the chicken chop into a pot, fill it with the soup from step 2, seal it with a lid, and put it in the refrigerator overnight.
Boil the eggs. Add 50g of cooked eggs to 150g of frozen boiling water, 0.5g of turmeric powder, and 3-4 drops of sesame oil. Stir with a high-speed mixer until smooth. Add 4g of thickening powder and mix well. Pour a thin layer into the mold to form Set aside the chicken skin shape.
Add 100g of chicken to 200g of soup in a high-speed blender and stir until smooth. Add 5g of thickening powder and mix well. Pour into the existing egg paste mold, steam over medium heat for 3 minutes, and remove from the mold after cooling.
Add an appropriate amount of coagulation powder to the soup, mix well and adjust to a suitable consistency, then add it to the chicken.
 
Zhenjiang bone
Material:
Plum meat  200g
Zhenjiang vinegar  2 tablespoons
Sugar  1 teaspoon
Salt  1/4 teaspoon
Chicken soup  500g
Light soy sauce  1/2 teaspoon
Dark soy sauce  1/4 teaspoon
Minced garlic  3 pieces
Ginger  3 slices
Thickening powder  4g
coagulating powder
 
Cooking method:
Wash and cut the plum meat into cubes, add light soy sauce and sugar and marinate for 30 minutes
Heat oil in a pan and sauté minced garlic and ginger until fragrant, stir-fry pork until cooked, add Zhenjiang vinegar and chicken stock and cook for 30 minutes
Add 100g of cooked pork and 200g of chicken stock to a high-speed blender and stir until smooth. Add 4g of thickening powder and stir for 2 minutes. Bring to a boil.
Pour the mixed batter into the mold, wait for it to cool and then unmold and serve on a plate
Add 100g of soup and appropriate amount of coagulation powder and stir well until the consistency is right, then pour it on the plate.