Ho Yam Care and Attention Home hosted by Sik Sik Yuen - Entries [You can browse the short videos by clicking the icon next to the photo]
 
Chef: Xu Ziman     
Apprentice:
Shi Kailin (Chinese Culinary Institute Chinese Cooking Certificate Course)
Ting Chi-hang (Higher Diploma in Integrated Social and Health Services, Hong Kong Institute of Vocational Education, Shatin Branch)
 
Theme of the work: Exquisite meals to wake up the appetite in summer
Main dish: Fruity sweet and sour fish (IDDSI level 4 and 6)
Side dish 1: West Lake pork soup
Side dish 2: Grilled pumpkin with Japanese sauce
 
Creativity and design concepts
 
In the hot summer, everyone also wants to eat something to stimulate their appetite. In summer, fruits are used in dishes, which look bright and fresh, and are most suitable for dishes that are refreshing and not greasy. Caregivers only need to use some skills and use common dishes to make delicious and appetizing meals. At the same time, using the same ingredients, it is suitable for the whole family to eat.
 
story behind
 
In the hot summer, you have a poor appetite and feel like you have no appetite for anything. A delicious meal to wake up your stomach in summer is particularly refreshing and refreshing. Brightly colored dishes can also increase the appetite of the elderly. They are not only nutritious, but also suitable for all ages. With just a few changes, you can make dishes that will amaze everyone and are delicious, and you can eat them exquisitely at home.
 
Entry recipes:
 
Fruity grunt fish pellets (IDDSI level 4)
 
Material:
Fish fillet    200g      
Colorful pepper     50g       
Green pepper    1/2 piece  
    
Seasoning/Sauce:
Salt      Appropriate amount         
White vinegar      appropriate amount
Pineapple juice  250ml        
Mango juice    appropriate amount
Cornstarch water  Appropriate amount         
Tomato juice      5 tablespoons
Granulated sugar    1/2 tablespoon      
Rice flour    Appropriate amount
 
Cooking method:
100G fish meat + 10G water to make fish paste
40G seasoned stock, let cool, then add 12.5G rice flour and mix well
Mix the rice flour water and fish paste and put it into the mold
Steam for 10-15 minutes after placing in the mold
After demoulding, soak in high temperature oil for a few seconds
For every 100g of bell peppers, add water at a ratio of 1:1 and mix well until 5g is swallowed.
Bring to a boil over medium-slow heat for 2 minutes, then place into the mold and wait until it is below 70 degrees before demolding.
All ingredients are prepared and served
Finally pour the sweet and sour sauce
 
Fruity grunt fish pellets (IDDSI level 6)
 
Material:
Fish fillet    200g      
Mango    110g      
Colorful pepper     50g       
Green pepper    1/2 piece      
Pineapple    100g      
Tomato     1
Onion    1/2
 
Seasoning/Sauce:
Salt    appropriate amount     
Egg liquid (fried material)  Appropriate amount
Cornstarch   Appropriate amount
White vinegar   appropriate amount
Pineapple juice   250ml 
Mango juice   Appropriate amount
Cornstarch water   Appropriate amount    
Tomato juice    5 tablespoons      
Granulated sugar    1/2 tablespoon
 
Cooking method:
Defrost the Longli fish fillet, drain the water completely, cut into small pieces, and marinate with a little salt for 10 minutes.
Add an appropriate amount of eggs to the fish.
Dip in another layer of cornstarch.
Fry until cooked and remove.
Cut onions, green peppers, colored peppers, tomatoes, and mangoes into cubes and set aside.
Heat 1 tablespoon of oil in a hot pan, add tomatoes, onions, green peppers, colored peppers, and tomatoes and stir-fry for a while. Add the juice and bring to a boil. Add the mango and pineapple evenly to taste. Finally, add the fish pieces and cover them with an appropriate amount of cornstarch water. Turn off the heat.
 
West Lake Meat Soup
 
Material:
Pork  100g     
Egg  1      
Coriander  Appropriate amount
Shiitake mushrooms  2 pieces       
Tofu  1 piece
 
Seasoning/Sauce:
Salt     appropriate amount  
Cornstarch  Appropriate amount     
Clear soup    1L
 
Cooking method:
Shred the gizzard into mincemeat, season with seasoning and set aside
Chop mushrooms, tofu and coriander
Drain the coriander and set aside
Heat the pot with water, add ingredients, and turn up the heat
Drain the ingredients and rinse with water
Add water and clear soup to the boiling pot, and add the drained ingredients
When the ingredients are boiled, slowly add the powdered egg whites, coriander and seasonings, add thickened gravy to thicken the soup and turn off the heat.
 
Japanese-style roasted pumpkin
 
Material:
Pumpkin  300g
 
Seasoning/Sauce:
Oil    2 tablespoons
Soy sauce  1 tablespoon
Sugar    1 tablespoon
Mirin  1 teaspoon
 
Cooking method:
Wash and cut pumpkin into thin slices
Heat oil in a pan, add pumpkin slices and fry over slow heat
Add seasonings and simmer for 10 minutes