釀節瓜
Stuffed Hairy Gourd
材料：(四人分量)
- 節瓜3個 (12兩)
- 瘦豬肉 (免治)３兩
- 鯪魚肉3兩
- 冬菇 (乾) 4隻
- 瑤柱 (乾) 1 1/3粒
- 葱1 1/3茶匙
- 薑絲1 1/3茶匙
Ingredients：(4 person portion)
- Hairy gourd 3 pieces (12 taels)
- Lean pork (minced) 3 taels
- Dace fish meat 3 taels
- Dried mushroom 4 pieces
- Dried scallop 1 1/3 pieces
- Shallot 1 1/3 tsp
- Finely shredded ginger 1 1/3 tsp
醃料：
- 鹽1/2茶匙
- 糖1/2茶匙
- 豆粉1/3茶匙
- 胡椒粉少許
- 生抽3/4茶匙
- 麻油3/4茶匙
- 酒1/2茶匙
Marinade：
Salt 1/2 tsp
Sugar 1/2 tsp
Soy flour 1 1/3 tsp
Pepper a pinch
Soy sauce 3/4 tsp
Sesame oil 3/4 tsp
Wine 1/2 tsp
芡汁：
瑤柱水５安士
生抽3/4茶匙
老抽3/4茶匙
麻油3/4茶匙
豆粉1 1/3茶匙
Gorgon juice：
Dried scallop water 5 oz
Soy sauce 3/4 tsp
Dark soy sauce 3/4 tsp
Sesame oil 3/4 tsp
Soy flour 1 1/3 tsp
做法：
浸軟冬菇，去蒂，切粒備用。
免治豬肉、鯪魚肉加醃料打至起膠，加入冬菇粒。
節瓜刮皮後洗淨，１個開６件 (吋厚)，挖去中間部分後用滾水烚至半熟；過冷河備用。
將肉釀入節瓜環中，猛火蒸約十分鐘至熟。
芡汁煮滾後加豆粉水埋獻，淋上節瓜上，加少許葱花即成。
Method：
Macerate the dried mushrooms, remove the stalks and cut into cubes for later use.
Add the marinade into the minced lean pork and dace fish meat. Stir well till gelatinized. Add the dried mushrooms.
Shave the hairy gourds and wash. Cut each hairy gourd into six pieces (inch thick). Dig out the middle part, then boil them with boiling water till half-cooked. Rinse them in cold water for later use.
Stuff the meat into the hairy gourd rings and steam over high heat for about 10 minutes until cooked.
Boil the gorgon juice. Then add soy flour water till thick. Pour the sauce onto the hairy gourds. Serve with some chopped shallot.
營養分析：(每食用分量)
能量：132卡路里
蛋白質：13克
碳水化合物：8克
脂肪：5.2克
膳食纖維：1.7克
Nutrition analysis：(per serving)
Energy：132 kcal
Protein：13 g
Carbohydrates：8 g
Fat：5.2 g
Dietary fibre：1.7 g
營養學角度分析：
鯪魚肉含蛋白質、鈣、鎂，有助強健骨骼，對於相對喜好吃魚類多於其他蛋白質食物的病友，是蒸魚以外的好選擇。
節瓜含多種維他命，礦物質和抗氧化物，其中胡蘿蔔素有助預防癌症。節瓜腍軟易入口，適合有輕微吞嚥困難人士。
中醫食療角度分析：
節瓜：味甘，性平。入脾、胃、大腸經。具有清熱解毒、解暑消暑、生津止渴利尿退腫的功效。節瓜性平和，一般人都可以食用，尤其適合小便不利、水腫、口乾口渴、暑熱煩悶者食用。
瘦豬肉：味甘、鹹，性微寒。入脾、腎經。豬是血肉有情之品，具有滋陰補腎養血潤燥、潤腸通便的功效。適合大便乾結、頭暈、乾咳等陰虛體質者，一般人可食用，但過多食用易生痰生濕；肥胖人群、陽虛體質、痰濕體質不適合長期食用。
鯪魚肉：味甘，性平，無毒。入肝、腎、脾、胃經。《本草綱目拾遺》提到「健筋骨，活血行氣，逐水利濕」。它具有補中開胃、強健筋骨、活血行氣、通利小便的作用。適合脾胃虛弱、虛勞疲乏、氣血不足等人群食用，也可補益強壯，輔治黃疸型肝炎及小便不利者；陰虛咳嗽者、腹脹滿不適者不宜食用。
冬菇：味甘，性涼。入胃經。具有益氣健脾、解毒潤燥、補肝、益腸胃、抗癌等功效。適用於食慾不振、身體虛弱、小便失禁、大便秘結、形體肥胖、腫瘤瘡瘍等情況。冬菇性膩滯，食用過量會消化不良、胃痛的情況發生，痛風或尿酸較高者，不宜食用，冬菇是發物，皮膚病患者慎食。
瑤柱：味甘、鹹，性微溫。具有滋陰補腎、健脾調中功效。《本草從新》中記載，瑤柱可「下氣調中，利五臟，療消渴」；《本草求原》提到其具有「滋真陰，止小便」之功。適合脾胃虛弱、食慾不振、五臟虧損、腎虛尿頻者，也適合糖尿病、虛勞咳血、乾燥綜合徵狀等陰虛體質者食用；一般人群均可食用，但不適合海鮮過敏者食用，兒童、痛風、甲亢患者不能過多食用。
葱：味辛，性溫。入肺、胃經。具有發汗解表、散寒通陽、防癌抗癌的功效。適合頭痛、鼻塞、流涕風寒感冒者以及陽虛體質者，氣虛自汗、濕熱體質不宜食用。
薑絲：味辛，性溫。入肺、脾、胃經。具有發汗解表，溫中止嘔，溫肺止咳的功效，且可以解魚蟹之毒。適合脾胃虛寒導致的嘔吐、腹脹、腹瀉者，也適合風寒感冒、寒性痛經、陽虛體質者食用；陰虛、濕熱體質者不宜多服。
Importance of nutrition for cancer patients
Cancer patients need to take in adequate carbohydrates, proteins, fats, vitamins, minerals, dietary fiber and water by eating appropriate foods and portions. At different stages of cancer treatment, patients may have different needs:
1) Before treatment - Strengthen the body to increase the tolerance and effectiveness of treatment, including choosing a protein and calorie-rich menu;
2) During treatment - Different treatments can lead to different side effects, so meals should be prepared according to the patient's needs. For example, during chemotherapy, most patients have no appetite, and some even have dry mouth and difficulty chewing food. At this time, the patient should be provided with his favorite liquid or soft food (you can switch between Chinese and Western food from time to time). You can also add nutritious milk to the appropriate diet to prevent the patient from losing weight drastically; and
3) After the treatment is completed - now is the time to take supplementary food so that the patient can recover faster.
Cooking method
Change cooking methods frequently to increase appetite.
Since you are cooking it yourself and buying high-quality food, you don’t need to use too many seasonings to “marinate” it; you can even use no salt or use natural spices instead of salt and artificial seasonings.
But there is no need to be too extreme. If you don't use any seasoning and the taste is extremely light, the dish will become extremely bland. It will be even worse if the patient refuses to eat it at all.
Chinese people often like to use clear chicken soup when cooking. If you have time, you can make clear chicken soup yourself, which is more natural than buying it in the market.
Try to avoid frying as it will harden the food and make it difficult for the patient to eat. Food with too much oil will also be difficult to digest.
As Hong Kong people lead busy lives, sometimes they really cannot spend too much time to prepare several meals a day for cancer patients. Therefore, overall, there is no need to use overly complicated cooking methods. Delicious food can be cooked with simple and practical methods. For example, white sauce chicken rice, tofu seafood hotpot, etc.
In addition, sometimes the patient may suddenly feel "a little hungry" and want to eat, so food should be provided as soon as possible (because he may not want to eat again after a while). Therefore, you can always prepare some ready-made ingredients in the refrigerator so that they can be cooked in a very short time when needed. For example, there are frozen wontons and clear chicken soup ice cubes in the ice tray. Add some shrimp noodles and it will be a delicious bowl of wonton noodles.
Seasoning
Seasoning according to personal taste/need: In general when cooking we should avoid too greasy or too salty. But some cancer patients, for various reasons, may find strong-flavored foods more attractive;
You can also use vanilla, lemon juice, and pepper instead to give the taste a higher enjoyment without inhaling too much salt/sugar.
Since the patient's sense of taste may change, it is recommended to cook and marinate meat with more sugar, vinegar, lemon juice and vanilla to make the food more attractive.
If the patient/recoverer prefers to eat strong-flavored foods but does not want to inhale too much salt (especially many darker Chinese dishes), use low-salt seasonings (such as low-salt sauce/oyster sauce).
