[Guidelines for Nursing Food Standards] Cooking Demonstration - Braised Lion Head
[Click the video in the second frame to play the cooking steps]
 
Braised lion head
Material:
． Lion head: 250g minced pork, 1 tsp minced ginger, 80g mashed potatoes, 3 mushrooms (soaked in water and diced), 1/2 sausage diced, 1 egg white, 150g baby cabbage, 200g chicken broth, 1 tsp corn starch , 1 teaspoon brown sugar
． Marinade: 3 tsp light soy sauce (soy sauce), 1 tsp brown sugar, 2 tsp corn flour (corn flour), a little pepper, a little sesame oil
． Sauce: 2 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp brown sugar, a little sesame oil
． Gorgon juice: 1 teaspoon cornstarch, 1 tablespoon water


practice:
1. Soak the mushrooms in hot water for 15 minutes. Cut off the thick parts and use only the black top part. Chop it into a smooth shape and steam it in water for 15 minutes. Or just use the water in which the mushrooms have been soaked to get their aroma. .
2. Peel the potatoes and cut into cubes, steam in water for 15 minutes, remove and set aside.


3. Cut the sausage into cubes and steam for 15 minutes. Then use a blender to stir the sausage, mushrooms and potatoes until they are smooth. Add a small amount of water and stir together.
4. Cut the baby cabbage into cubes and set aside.
5. Mix the minced pork, ginger, potato, mushroom, sausage, egg white, cornstarch and marinade ingredients until gelatinous, then refrigerate for 30 minutes.
6. Divide the minced pork into 8 portions. Wet your hands with a little water/oil and roll each portion of minced pork into meatballs. Then fry the meatballs until the surface is slightly golden, but not fully cooked.
7. Pour the chicken stock and sauce into the wok, bring to a boil over medium heat, then cover and simmer for about 15 minutes. Then add the baby cabbage and continue to cook over medium heat for 15 minutes until the meatballs and baby cabbage are soft. Finally, add cornstarch water and adjust the sauce according to personal preference and serve.



 
This dish is based on the nursing food standard guideline level 7EC (i.e., the International Dietary Standards for Dysphagia Disorders (IDDSI) level 7EC)