【照護食標準指引】烹調示範 - 紅燒獅子頭
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紅燒獅子頭
材料：
． 獅子頭：豬肉碎250g、薑蓉1 茶匙、薯蓉80g、冬菇（泡水浸軟切粒）3隻、臘腸切粒1/2條、蛋白1隻、娃娃菜150g、雞湯 200g、粟粉 1茶匙、黑糖1茶匙
． 醃料：生抽（醬油）3茶匙、黑糖1茶匙、粟粉（玉米粉）2茶匙、胡椒粉 少許、麻油 少許
． 汁料：生抽2茶匙、老抽1/2茶匙、蠔油1茶匙、黑糖1茶匙、麻油少許
． 芡汁： 粟粉1茶匙、水1湯匙

做法：
1. 冬菇用熱水浸泡15分鐘後，將厚身地方切去，只用黑色頂部的部分，剁成免治狀，再隔水蒸15分鐘；或只用浸完冬菇的水，取其香味。
2. 把薯仔去皮切成粒狀，隔水蒸15分鐘後撈起備用。
3. 臘腸切成粒狀，隔水蒸15分鐘。然後用攪拌器將臘腸、冬菇及薯仔攪至免治狀，可加入少量水份一同攪拌。
4. 娃娃菜切成粒狀備用。
5. 把豬肉碎、薑蓉、薯蓉、冬菇蓉、臘腸蓉、蛋白、粟粉和醃料拌勻並拌至起膠，然後置於雪櫃中冷藏30分鐘。
6. 將豬肉碎分成8份。手濕少許水/油，把每份豬肉碎搓成肉丸。然後將肉丸煎至表面微微金黃色，不用全熟。
7. 將雞湯和汁料倒入鑊中，中火煮滾後加蓋煮約15分鐘。然後放入娃娃菜，繼續中火煮15分鐘，燜煮至肉丸和娃娃菜軟身。最後加入粟粉水，按個人喜好調校醬汁杰度即成。
 
此菜式參照照護食標準指引等級7EC（即《國際吞嚥障礙飲食標準》（IDDSI）等級7EC）
 
[Guidelines for Care Food Standards] Cooking Demonstration - braised meatball with soy sauce
[Click the video to play the cooking steps]
 
Braised Meatball with Soy Sauce
 
Material:
． Meatball: 250g minced pork, 1 teaspoon of minced ginger, 80g mashed potatoes, 3 mushrooms (soaked in water and diced), 1/2 Chinese sausage and diced it, egg white of egg white, 150g baby cabbage, 200g chicken broth, 1 teaspoon of cornstarch , 1 teaspoon of brown sugar
． Marinade: 3 teasphoon of light soy sauce, 1 teasphoon brown sugar, 2 teasphoon of cornstarch, a little pepper, a little sesame oil
． Sauce: 2 teasphoon of light soy sauce, 1/2 teasphoon of dark soy sauce, 1 teasphoon of oyster sauce, 1 teasphoon of brown sugar, a little sesame oil
． Velveting the sauce: 1 teaspoon of cornstarch, 1 tablespoon of water
 
Practice:
1. Soak the mushrooms in hot water for 15 minutes. Cut off the thick parts and use the black top part only. Chop it until minced and steam it in water for 15 minutes. Or just use the water in which the mushrooms have been soaked to preserve their aroma. .
2. Peel the potatoes and cut into cubes, steam in water for 15 minutes, remove and set aside.
3. Cut the Chinese sausage into cubes and steam for 15 minutes. Then use a blender to crush the sausage, mushrooms and potatoes until they are minced. Add a small amount of water and stir them together.
4. Cut the baby cabbage into cubes.
5. Mix the minced pork, minced ginger, minced potatoes, minced mushrooms, minced Chinese sausage, egg whites, cornstarch and marinade until gelatinous, then refrigerate in the refrigerator 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 becomes slightly golden brown, 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 stickiness of the sauce according to personal preference and it is ready to serve.
 
This dish is based on theCare Food standard level 7EC (i.e., The International Dysphagia Diet Standardisation Initiative (IDDSI) level 7EC)