🧑🍳 Targeting the needs of patients with lung cancer, "Moisten the lungs and resolve phlegm·Ginkgo, almond and radish stew"
This dish is designed to address the symptoms of cough and phlegm that often occur in lung cancer patients. We carefully selected ginkgo, almonds and radish as core ingredients, which are recognized in traditional medicine as high-quality items for regulating qi and reducing phlegm. The core of ginkgo should be removed to reduce microtoxicity, and slowly cooked together with almonds that moisten the lungs and radish that clears heat and promotes body fluids. The color of the soup is clear and translucent, and the taste is mild and moist without any spicy or irritating taste. It is very suitable for daily conditioning. The materials collected and prepared include 20 grams of fresh ginkgo, about 8 to 10 pieces, 15 grams of sweet almonds, 300 grams of white radish, 150 grams of lean pork, 3 slices of ginger, and 3 dried figs. Cut the lean pork into chunks and place it in cold water. When the water boils, skim off the foam and set it aside as a spare. Peel off the skin of the white radish and cut it into hob-shaped chunks. First put all the ingredients, including the shelled and cored ginkgo, into a casserole, then add enough boiling water, bring it to a boil over high heat, then turn to low heat and simmer slowly for 1 hour, and add a small amount of salt to season before taking it out of the pot. It must be remembered that ginkgo cannot be eaten raw or eaten in large quantities. The time required for stewing must be sufficient.
🍲 Upgraded version of postoperative immunity "Stewed Turtle with Mushrooms and Yams"
The key to recovery after lung cancer surgery is to enhance the body's immunity, and this dish called Mushrooms, Yams and Turtles is a very good and nutritious hard vegetable. Turtle is rich in high-quality protein and a variety of trace elements, which can effectively increase white blood cells. When paired with yam and mushrooms, which have the effect of strengthening the spleen and replenishing qi, not only does it taste delicious, but it can also help the body absorb nutrients, thus laying a solid foundation for subsequent treatments. After cutting the soft-shell turtle into pieces, you need to blanch it to remove the fishy smell: put it into a pot with cold water, add ginger slices and cooking wine, wait until it boils, skim off the foam, take it out and rinse it to make it clean. Heat the pot and pour a small amount of oil. Stir-fry the ginger and green onion until fragrant. Add the turtle pieces and stir-fry quickly for a few times. Pour in a little cooking wine and transfer it to the stew pot. Add enough hot water, soaked mushrooms, yam segments, poria and jujubes, bring to a boil over high heat, then reduce to low heat and simmer slowly for 1 and a half hours until the turtle meat becomes soft and mushy, finally add salt and a little wolfberry. The soup color of this dish is oily and golden, and the meat is as soft and tender as glutinous rice. It has nourishing effect but does not feel greasy.
🥗 A good recipe for auxiliary conditioning and reducing fever "Purslane, Winter Melon and Barley Soup"
If the patient shows symptoms of fever, he or she should tend to eat foods that are light, have diuretic effects, and can clear away heat. This soup, called Purslane, Winter Melon and Barley Soup, combines the water-reducing properties of winter melon, the dehumidifying properties of barley, and the heat-clearing properties of purslane. It is mild in nature. It can not only replenish water, but also help the body dissipate heat without any burden. Make various preparations for purslane, winter melon, barley, and pork bones. Prepare 100 grams of fresh purslane, or 30 grams of dried product, and bring 300 grams of winter melon with the skin that is better, washed and cut into large pieces with the skin, and 30 grams of winter melon that should be soaked for 2 hours in advance. Barley; take 200 grams of pork bones (this part is optional to increase the flavor). Blanch the pork bones first and set aside. Then put the soaked barley and pork bones into the pot, add enough water, bring to a boil over high heat, then simmer over low heat for more than 40 minutes. Then add the winter melon pieces and continue cooking for twenty minutes until the winter melon becomes transparent. Finally add the washed purslane, cook for another five minutes and then turn off the heat. This soup does not need to be boiled for a long time, in order to maintain the fragrance of purslane. You can drink it without adding salt or only adding a very small amount of salt. The soup is refreshing and has a sweet aftertaste, which is very suitable for drinking when you have a loss of appetite.
🐟 Stop bleeding and nourish blood "Lotus root starch, glutinous rice balls and sugar cane water"
For the symptom of hemoptysis, the daily diet should include foods that have the functions of astringent and hemostasis and nourishing lung yin. There is such a dessert-like lotus root starch dumpling sugarcane water, which perfectly combines the hemostatic and blood-stasis-removing properties of lotus root starch with the heat-clearing and fluid-producing properties of sugarcane. Its taste is soft, glutinous and sweet, and it can protect the respiratory tract in a gentle way, thereby alleviating related discomforts. When making, select 30 grams of pure lotus root starch, first dissolve it with a small amount of cold water, and then pour it into the boiling water that has just been boiled. Stir quickly and continuously during the process until the lotus root starch becomes a transparent paste. While it is hot, knead it into small balls and set aside for later use. In addition, take another section of green-skinned sugar cane, remove the skin and cut it into pieces, put it in a pot, add 500 ml of water, and add 3 to 4 water chestnuts (peeled) and 10 grams of dried lilies. Let it boil together, then reduce the heat and simmer for 20 minutes. Finally, place the finished lotus root flour balls into the sugar cane water and cook until they float. This special snack can be eaten warm. The sweetness comes entirely from the ingredients themselves. Be careful not to cook the lotus root flour balls for too long or they will melt.
🛡️ Protective umbrella during radiotherapy and chemotherapy period "Kiwi Eel Soup"
During radiotherapy, patients often feel that their physical strength is difficult to support and their appetite has decreased. At this time, they need highly nutritious and easy-to-digest food to help the body recover. This dish called Kiwi Eel Soup is designed based on such needs. Eel is rich in eelin, which has a regulatory effect similar to insulin, and its protein is easily absorbed. Kiwi fruit is recognized as the king of vitamin C and is rich in antioxidants, which can effectively reduce the side effects of radiotherapy and chemotherapy. Prepare 2-3 eels, remove the bones and internal organs, then cut them into shreds, prepare 2 ripe kiwi fruits, take out the pulp and mash it, prepare 1 egg, only take the egg white part, and prepare shredded ginger, chopped green onion and water starch. Put a little oil in the pot, sauté the ginger until fragrant, then add the eel shreds and quickly fry until the eel shreds change color, then immediately add an appropriate amount of boiling water. Skim off the foam that appears when the water boils, add a small amount of salt and pepper to enhance the flavor and remove the fishy smell, and then pour in water starch to thicken it, so that the soup will appear like rice soup. After turning off the heat or turning it to a low heat, slowly pour in the egg white while stirring to create a beautiful appearance. of egg droplets, and finally put it into a bowl, and top it with mashed kiwi, peanut kernels and chopped green onion. This soup has the characteristics of salty mixed with sweet and sour, and a rich fruity aroma. It can open the taste buds instantly and does not require hard chewing. It is extremely suitable for consumption during a period of weakness.
⚠️Three iron rules of diet and pitfall avoidance guide for patients with lung cancer
First of all, you must strictly avoid irritating foods. Garlic, ginger, chili, pepper, cinnamon, leeks, etc. in the kitchen should be avoided because they will irritate the respiratory tract and aggravate cough symptoms. All dishes should be stewed and steamed as the main methods, and frying and grilling should never be used. Secondly, sweets and greasy foods should be controlled, and foods that can cause phlegm and phlegm, such as cakes, sugary drinks and fatty meats, should be eaten less. Otherwise, it will promote dampness and phlegm, thus affecting the condition. Thirdly, we should be particularly vigilant about allergies to "hair products". Although foods such as shrimp and crab are rich in protein, they are easily allergic foods and can cause discomfort to the body. When the body is in a sensitive stage, they should be avoided as much as possible. You can choose relatively more peaceful sources of high-quality protein such as yellow croaker, soft-shell turtle, and loach. Keep in mind that a balanced intake of whole grains, fresh fruits and vegetables is the most fundamental. Be sure to include vegetables of green, red, black and other colors in your daily diet, so that you can fully keep up with nutrition.
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