[Guideline of Care Food Standard] Cooking Demonstration - Tea Tree Mushroom and Chestnut Vegetarian Soup
[Click the video in the second frame to play the cooking steps]
 
Tea tree mushroom and chestnut vegetarian soup
Material:
80g tea tree mushroom, 35g cordyceps flowers, 20g red dates, 15g wolfberry, 30g yam, 25g round meat, 100g chestnuts (shelled), appropriate amount of salt, 4000mL water


practice:
1. Huaishan and chestnuts can be soaked in room temperature water for 30 minutes or placed in the refrigerator overnight.
2. Soak all materials and set aside. Cut the tea tree mushroom into thin pieces first, then soak and set aside.
3. Put the yam and chestnuts into the bag.
4. Put all the ingredients and water into the pot, boil over high heat for 30 minutes, then turn to medium to low heat and simmer for 2.5 hours. After turning off the heat, add salt to taste.
5. Pick up the yam and chestnuts, and use a blender to blend the yam and chestnuts until they become a paste.
6. Mix the soup and Huaishan chestnut paste together, and adjust the soup to a level 3 consistency.







Warm reminder:
Pay special attention to the soup not being too sticky.


This dish is based on the Nursing Food Standard Guidelines Level 3 (i.e., the International Dietary Standards for Dysphagia (IDDSI) Level 3)


Translation is supported by strategic partners and sponsors Kerry Group and ZeShan Foundation