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Caritas Fu Heng Court - "Eat Happiness" Senior Food Cooking Competition 2021 Finals • Entries

Caritas Fu Heng Court - Entries [You can browse the short videos by clicking the icon next to the photo]

 

Chef: Qiu Jialiang     

Apprentice:

Liu Baojian (Chinese Culinary Arts Institute Chinese Culinary Arts Diploma)

Choi Cheuk Kiu (Bachelor of Social Sciences, University of Hong Kong)

 

Theme of the work: Grandma’s lotus root pond

Main dish: Splendid Lotus Mountain (IDDSI Level 4 and 5)

Side dish 1: plum and lotus root (appetizer) (IDDSI level 4)

Side dish 2: Modern candy (IDDSI level 4)

 

 

Creativity and design concepts

 

The design originated from my longing for my grandmother and the countryside. The lotus seeds and lotus roots in the lotus pond are my childhood memories. Influenced by my grandmother, I wanted to make a lotus leaf rice for my grandmother and other elders to taste. Seasonal ingredients are selected so that the elderly with dysphagia can enjoy the original taste of the food. In addition, lotus root has high nutritional value. We hope that eating this series of soft meals will bring nutrition and joy to the elderly. It is very heartwarming to see their satisfied smiles.

 

story behind

 

When I was a child, my mother and I would go back to our hometown to visit my grandmother every year. At that time, transportation was underdeveloped and there were very few bridges and roads. Taking a car back to my hometown from Shenzhen, every time a car passes by the river, it has to be transported across the river by a ferry. Passengers have to get out of the car to avoid accidents. While waiting, there are often villagers selling fresh lotus pods. My mother will buy a few for me, and just open the lotus pods. Eat fresh lotus seeds.

 

Every summer, my grandma would harvest lotus roots and leaves from the lotus pond in the village, preparing to cook my favorite lotus leaf rice and lotus root braised pork.

    

My love for cooking was influenced by my grandmother. She was a good cook and taught me how to cook with firewood. She was my first chef. The country lotus root recipe my grandma taught me has now become my wife and children’s favorite delicacy. I really hope that the elderly in residential care homes can also taste this delicious dish.

 

Entry recipes:

 

Jinxiu Heshan (hometown plain noodles) (Level 4)

Material:

  • Xiaomi  60g        
  • Fresh lotus leaf  1 piece      
  • Mushrooms (wet)  40g
  • Dried white beans  60g      
  • Lotus root  40g         
  • Pickled vegetables   30g      
  • Ginger  5g          
  • Carrot  40g      
  • Cooking oil  30g

 

Seasoning/Sauce:

  • Purple rice glutinous rice  30g      
  • Vegetarian soup  400ml
  • Salt  2g      
  • Soft meal enzyme  14g
  • Shredded seaweed  20g      
  • Coagulation powder  6g
  • Pepper  2g      
  • Mushroom water  100ml

 

Cooking method:

  1. Peel lotus root, carrots and cut into corners, dry white beans, soak pickles and mushrooms until soft and wash.
  2. After washing the millet, soak it in water for four hours, then add the mushrooms and 150ml of water and steam for ten minutes until cooked.
  3. Heat oil in a wok, saute ginger until fragrant, add lotus root, mushrooms, carrots, pickled vegetables, and dried white beans in order, scoop up and set aside.
  4. Add millet, purple rice grains, pepper, and salt to the original wok and stir-fry until fragrant.
  5. Boil the lotus leaves and rinse lightly with cold water. Put all the millet on the lotus leaves, then add other ingredients, wrap it up and steam it in a wok for 10 minutes.
  6. Add 200ml of water to millet, carrots, and pickled vegetables, and 6g of soft meal enzyme into a blender, and blend until smooth.
  7. Add 60ml of vegetarian broth and 2g of soft meal enzyme to the lotus root, shiitake mushrooms, shredded seaweed and dried white beans in a blender and blend until smooth.
  8. Put all the paste into a pot and heat it over low heat until it boils. When it becomes liquid, pour it into a mold and shape it.
  9. Place millet and carrots on a rectangular plate, cut into shreds with a julienne cutter after solidification, and place in warm water to make soft noodles.
  10. Pour the lotus root into the lotus root mold, pour the winter mushroom into each mushroom mold, and put them on top after solidification.
  11. Pour the dried white beans into the cabbage mold to make the stems, pour the seaweed into the cabbage mold to make the leaves, and put them on top after solidification.
  12. Bring the remaining vegetarian soup to a boil, add the coagulation powder, stir evenly, and serve as a soft serve of vegetarian noodles.

 

Jinxiu Heshan (IDDSI Level 5)

Material:

  • Xiaomi    60g     
  • Mushrooms (wet)  40g
  • Fresh lotus leaf  1 piece     
  • Lotus root      60g
  • Dried white beans  50g     
  • Ginger paste     30g
  • Pickled vegetables    40g     
  • Cooking oil     30g
  • Carrot  40g

 

Seasoning/Sauce:

  • Purple rice glutinous rice  30g      
  • Vegetarian soup  100ml
  • Vegetarian oyster sauce  15g      
  • Coagulation powder   4g
  • Shredded seaweed  2g
  • Pepper  2g
  • Mushroom water  100ml   
  • Salt    2g

 

Cooking method:

  1. Soak the pickles and mushrooms until soft and wash. Steam lotus root, pickled vegetables and mushrooms for 30 minutes, then keep the steamed mushroom water.
  2. Chop lotus root, mushrooms, carrots, pickles, and dried white beans (less than 4mm in diameter).
  3. Wash the millet, soak it in water for four hours, add 150ml of water, steam for 30 minutes until cooked, let cool and disperse.                         ;                    
  4. Heat oil in a wok, sauté ginger until fragrant, add lotus root, mushrooms, carrots, pickles, and dried white beans in order, leaving some aside.
  5. Stir-fry all ingredients until fragrant, add millet, add purple rice grains, vegetarian oysters, crushed seaweed, pepper, salt, add mushroom water, and stir-fry for 3-4 minutes.
  6. Boil the lotus leaves and rinse lightly with cold water. Place the ingredients in the center of the lotus leaf, cover with another lotus leaf and steam for 5 minutes.                         ;                
  7. Circle the remaining ingredients from step 4, mix the soup with the coagulation powder and pour over it.

 

Plum and lotus root (appetizer) (level 4)

Material:

  • Lotus root  150g
  • Soft meal enzyme   6g
  • Hua Mei  10 capsules

 

Seasoning/Sauce:

  • Rock sugar  90g

 

Cooking method:

  1. Peel and slice the lotus root into thin slices, blanch in water for one minute, set aside.
  2. Add 400ml water, rock sugar, and plum blossoms into the pot and simmer for 30 minutes to make plum water.
  3. Put the cored plums, 2g soft meal enzyme and 80ml plum water into a blender and blend until smooth to make plum paste.
  4. Put the boiled lotus root, 4g soft meal enzyme and 120ml plum water into a blender and blend until smooth to make lotus root paste. Put the stirred plum paste and lotus root paste into different woks, and bring to a boil over low heat until they become liquid and slightly transparent.
  5. Use a spoon to pour the two cooked pastes into appropriate silicone molds and set for four minutes.
  6. Take the lotus root soft meal and plum soft meal from the silicone mold and serve on a plate.            

 

Modern candy is not dumped (IDDSI level 4)

Material:

  • Sydney  220g        
  • Lotus seeds 10 capsules
  • Chenpi 2g          
  • Sydney 300g
  • Water  200ml

 

Seasoning/Sauce:

  • Rock sugar    20g 
  • Coagulating powder  4g
  • Soft meal enzyme    4g

 

Cooking method:

  1. Wash the Sydney pears, cut into large pieces, and remove the core; soak the lotus seeds in water for about 3 hours, remove the green lotus seed core in the middle; soak the tangerine peel until soft and scrape the capsules for later use.
  2. Add rock sugar to snow pear, lotus seeds and tangerine peel; put water into a stew pot.
  3. Place the stew pot into the pot and simmer over medium heat for one hour.
  4. First put the cooked lotus seeds, 100g of Sydney, 100ml of Sydney water, and soft meal enzyme into a blender and blend until smooth.
  5. Put the stirred mixture into the wok and bring to a boil over low heat until it becomes liquid and slightly transparent.
  6. Use a spoon to pour the mixture onto the silicone mold and let it set for four minutes.
  7. After the snow pear and lotus seed soft meal is formed, take out the serving plate from the silicone mold.
  8. Mix 100g of pear water and 4g of coagulant powder into a puree.
  9. Note: If there is not enough water in the stewed pear, the remaining water can be replaced with water.

 

 

Caritas Fu Heng Court - "Eat Happiness" Senior Food Cooking Competition 2021 Finals • Entries

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  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to instructions.

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