The Salvation Army Haitai Elderly Home - Entries [Click on the icon next to the photo to browse the short video]
 
Chef: Li Jianhang
Topic: Homemade health care
Main dish: Eggplant stuffed with golden truffles and hundred flowers IDDSI level 4
Garnish: Tieguanyin tea jelly IDDSI level 6
 
Creativity and design concepts
 
"Baihua Stuffed Eggplant" is a daily dish loved by the elderly. It is not only easy to digest, but also has high nutritional value.
 
The "Golden Truffle Stuffed Eggplant with Hundred Flowers" is added with black truffle, which increases the sensory stimulation when eating. The protein and amino acids contained in it are also effective in relieving stress, improving sleep quality and reducing fatigue. This dish is very Meet the daily nutritional needs of the elderly. To enhance the appetite of the elderly, we specially add brightly colored egg yolks to make the dishes full of color, flavor and flavor.
 
The dish is paired with "honey Pu'er jelly", which can help digestion and relieve stagnation, nourish the stomach and protect the stomach, maintain blood vessel health and delay aging. I believe that the "Golden Truffle and Hundred Flowers Stuffed Eggplant" and "Honey Pu'er Jelly" with all the "color, aroma and taste" will definitely increase the elderly's enjoyment of eating!
 
story behind
 
Since the theme of this event is "Home + Care Food", when we were designing the dishes, we unexpectedly thought that the most memorable thing about the sweet and sour days in the past is the taste. Although many things will be forgotten over the years, the feeling of taste will be unforgettable once you taste it. The beautiful days of family harmony and joy are always closely linked to "common meals". Many residents feel that although simple food makes people feel satisfied, the ingredients remind people of beautiful scenes and make eating full of love. "Eggplant" is a cheap but colorful vegetable that often appears on the dinner table. As the COVID-19 epidemic continues, more residents are infected and have lost interest in eating. In the face of the elusive epidemic prevention measures, they are worried about their relatives and friends, making the residents' physical and mental conditions worse.
 
Under the epidemic situation, as a "home", the institution hopes to replace family members and present home-cooked food to the residents, so that the residents can feel the warmth of home and regain the aftertaste of "food". It not only allows the residents to enjoy eating, but also hopes to Improve the physical and mental condition of the residents in terms of "food". Food is not only a way to satisfy one's hunger, but also an important medium for residents to maintain family ties, which is of incomparable significance.
 
Entry recipes:
 
Eggplant Stuffed with Golden Truffles and Flowers IDDSI Level 4
 
Ingredients:
Eggplant  1 piece
  Half garlic
Minced pork   40g
Shrimp meat   200g
Black truffle sauce  Appropriate amount
Eggs   2
Shaping powder    Appropriate amount
Oyster sauce   appropriate amount
 
Cooking method:
Remove the shells of the shrimp (retaining the shrimp tails), drain the surface of the water and add a little salt and pepper to taste, add oil in a wok, add garlic, green onions, and ginger slices and stir-fry until fragrant, add 200 grams of shrimp meat and fry until both sides are cooked. into, and the shrimp tails are fried;
Cut half of the eggplant into pieces, peel off the skin neatly along the edges, fry briefly in oil for 30 seconds and set aside;
Prepare a wok, add oil and sauté garlic until fragrant, add 40 grams of seasoned minced meat and stir-fry briefly, then add eggplant and stir-fry again, then add half a bowl of oyster sauce and a cup of water and simmer with the lid closed. When cooked, open the lid and sprinkle with chopped green onion. become;
Use tin foil to make a shrimp glue mold shape and set aside;
Prepare a blender, add 200 grams of shrimp meat and 250 grams of water and stir until it becomes a paste, then add 12 grams of shaping powder and stir again;
Prepare the cooking pot, pour in the shrimp paste and heat it over high heat, then pour into the paper shrimp mold and insert the shrimp tail;
Prepare a blender, add 200 grams of eggplant and 50 ml of water and stir until it becomes a paste, then add 5 grams of shaping powder and stir again;
Prepare the cooking pot, pour the eggplant paste and heat it over high heat, then pour it into the mold;
Unmold the eggplant soft serve, surround the fried eggplant, then unmold the shrimp soft serve and place it on the eggplant;
Fry 2 eggs, prepare a mixer, add 100 grams of scrambled eggs, 80 grams of water, 1/4 teaspoon of black truffle sauce, stir until it becomes a paste, then add 4 grams of shaping powder and stir again;
Prepare the cooking pot, pour in the egg paste and heat it over high heat, then pour in the hat; after solidification, pour it into the mold and place on the plate;
Stir 1 tbsp oyster sauce, 100 ml boiled water and 1 tbsp coagulating powder, then place on a plate.
 
Tieguanyin Tea Jelly Level 6
 
Ingredients:
2 tea bags
13g seaweed powder
Rock sugar appropriate amount
Honey appropriate amount
 
Cooking method:
Brew the tea bag with 250ml hot water, add 20g rock sugar and stir to dissolve
Pour in the seaweed powder while stirring, add it to the mold after it is completely dissolved, and wait until it solidifies before demoulding.
Add 1 tablespoon of honey to 100 ml of warm water, add 1 tablespoon of coagulating powder, stir and pour in the scented tea jelly