Cooking time: about 40-50 minutes
Serving size: 2-3 people
 
Material: 
Eggplant part: 300g fried eggplant, 100g minced cooked meat, 400g water, 12g soft meal enzyme powder
Sauce: 100 ml bean paste, 1.5 g liquid coagulation powder
 
If necessary, the amount of ingredients can be adjusted appropriately according to the minimum mixing amount required by the mixer and the recommended ratio. Dietary levels vary from person to person. Patients are advised to consult speech therapists and related professionals before eating.
 
Eggplant recipe:
1. Eggplant skin (for decoration):Peel out the skin from the whole eggplant(strip), lightly fry in oil to retain the purple color of the eggplant skin, then cut into thin strips and set aside. Note: The eggplant skin cut into strips is for decorative purposes only. People with swallowing difficulties are advised not to eat it with the skin.
2. Stir:Put the eggplant, minced meat, water and soft meal enzyme powder into the blender, stir for about2For more than 10 minutes, until there are no particles and it becomes a smooth paste.
3.Heating:Put the eggplant paste into the pot and stir over medium-low heat for about2minutes, heated to85Above the temperature it becomes liquid.
4.Shaping: Place the liquid fish-flavored eggplant paste on the strip mold and place it for about2After it solidifies for a few minutes, use a knife to cut off the unsightly parts of the surface, then pour it into the mold and place it on a plate.
5.Layer the eggplant strips with decorative eggplant skins to make the dish more authentic.
6.Minced meat: Cut the molded eggplant into cubes, make minced meat and spread on a plate.
 
Sauce recipe:
1. Pour the liquid coagulation powder into the constantly stirring bean paste, stir quickly for about1-2Minutes until it becomes honey-like, then pour it over the plated fish-flavored eggplant and it's done.
 
(This recipe is provided by The Project Futurus)