MENU FOR DENTAL HOSPITAL PATIENTS

MENU FOR DENTAL HOSPITAL PATIENTS
1. Porridge RAINBOW2. ONION SOUP POTATO LEAVES


1.PORRIDGE RAINBOW>> MATERIAL:• Rice 100 g, washed, drained• 2 pieces of dried shitake mushrooms, soak hot springs, sliced thin• 75 g peas• 2 pieces of beef sausage, cut into 1 cm size• 2 tablespoons sesame oil• 2 pieces of red onion, thinly sliced• 1 piece of carrot, sliced 1 cm thick• 2 liters chicken broth• 3 tsp soy sauce>> HOW TO MAKE• Heat the sesame oil, saute onion until fragrant, put sausage and mushrooms, stir, cook until done.• Boil the broth, put the rice. Stir well, cook until done.• Input peas, carrots and saute sausage, add soy sauce, mix well• Remove and serve immediately>> FOR 2 SERVING

2. ONION SOUP POTATO LEAVES
>> MATERIAL:
• Leaves large trunked 150 g onion, thinly sliced
• 1 tablespoon butter
• 225 g Potatoes, peeled, cut into small
• 300 ml chicken broth

• Milk 150 ml liquid

• 2 tablespoons chopped Celery
• cream 2 tablespoons milk
• ½ tsp pepper powder
• ½ teaspoon dried rosemary leaves
• Salt to taste
>> HOW TO MAKE
• Heat the butter, saute green onion until fragrant. Set aside 1 tablespoon stir scallions for garnish.
• Boil the potatoes in broth until cooked, put milk, rosemary, pepper and salt.simmer briefly, remove, let cool.
• Mix the boiled potatoes and stir until smooth onion.blender leaves and bring to a boil. Lift
• Pour the soup in bowls, sprinkle with green onion and celery stir chopped. present
>> FOR 3 SERVING