OB-GYN Group Meal Tray: Mapo Tofu, Mackerel, Rose Chicken

Hi, this is Izzingne Nutrition Diary. Today we served a Chinese-style menu with mapo tofu and spring rolls.

Mapo tofu rice, teriyaki Spanish mackerel, rose braised chicken, sweet potato spring rolls, seasoned danmuji Seaweed miso soup / beef brisket seaweed soup Ward meals: 30 trays / staff meals: 180 servings

Because the mapo tofu was for 200 people, the quantity was really large. The tofu alone was 12 kg. Potatoes, zucchini, carrots, and onions totaled 8 kg. I added plenty of ingredients and cooked it well. For the maternity patients, I used soy sauce and black bean sauce so it only had the feeling of mapo tofu.

The most popular item was the sweet potato pencil spring roll. We served two per person, and that amount worked well with no leftovers. One box contains 20 pieces. The sweet potato custard inside was sweet, so both the maternity patients and the staff really liked it.

For soup, I made a simple miso soup with seaweed. One mistake here: I put tofu in both the soup and the side dish, and that bothered me a bit. I wish I had thought of it ahead of time. It was an imperfect menu, but I am recording it anyway.

Seasoned danmuji goes well with mapo tofu. I added chives for color, and because danmuji is already sweet, I seasoned it lightly.

These were the rose braised chicken and teriyaki Spanish mackerel served as side dishes for the maternity patients. I used a commercial sauce for the rose braised chicken, a Baeksul product. To make it easy for the maternity patients to eat, I cooked it with boneless chicken thigh meat.

For the teriyaki Spanish mackerel, I grilled the fish without seasoning it first, then brushed on teriyaki sauce before serving. Since we often serve fish without sauce, they seem to enjoy it when we occasionally add teriyaki or lemon sauce.

November 22 group meal at an OB-GYN: maternity patient meals and staff meals.

Thank you for enjoying the meal today.

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