🍽️ Exclusive nutritious meal for lung cancer patients: Fried chicken slices with fungus and yam
The ingredients used to make this dish are chicken breast, which is easy to digest and absorb. It is also paired with black fungus, which has the effect of nourishing yin and moisturizing the lungs. It is also paired with yam, which has the effect of strengthening the spleen and replenishing qi. The taste of this dish is refreshing and not greasy, which is very suitable for patients with loss of appetite.
[Precise ingredient ratio]
The main raw materials include: 250 grams of chicken breast, 15 grams of dried black fungus, Northeastern autumn fungus should be selected first, and 200 grams of iron rod yam.
Ingredients: 5 grams of ginger slices, 10 grams of chives, 2 cloves of garlic, sliced.
First add 10 ml of light soy sauce, which can make about 2 small spoons, then add 5 ml of cooking wine, which is about 1 small spoon, then add 3 grams of corn starch, then add 1 gram of white pepper, and finally pour in 5 ml of cooking oil. These are the ingredients for marinating the meat.
The sauce includes 2 grams of salt, 2 grams of sugar, 30 ml of water, and a little water starch. This water starch is made by mixing 3 grams of corn starch and 20 ml of water.
【Step-by-step operation process】
The first step is to soak and process the ingredients. Among them, the soaking of ingredients shows a specific pattern, its color is #E67E22, and the processing of ingredients also has corresponding characteristics.
Put the dried black fungus into a bowl, add enough cold water to make it, sprinkle in a little sugar, cover it and shake it vigorously a few times, then let it sit for 15 minutes to quickly soak.
After soaking, remove the stems, wash, and tear into small florets.
Get some iron-bar yam, put on gloves, remove the skin, cut it into diamond-shaped slices, immediately put it in water and soak it without moving it, so as not to prevent it from turning black after oxidation.
Slice chicken breasts into thin slices and place in a bowl.
Add light soy sauce, cooking wine, white pepper, pour in cornstarch, and then gently mix with your hands until all the liquid is completely absorbed by the meat slices.
Finally, pour in 5 ml of cooking oil, spread evenly to seal in the water, and marinate for 15 minutes.
This step is the key to tender meat.
According to the order of steps, the third step is to put the ingredients into hot water to bring them to a broken state. This process is called blanching!
Boil water in a pot. After the water boils, blanch the yam slices for 1 minute, remove and drain.
Then add a little salt and oil to the water, blanch the black fungus for 2 minutes, remove and set aside.
Blanching can not only shorten the post-frying time, but also ensure that the ingredients are cooked thoroughly.
In the fourth step, there is a dish called fried chicken slices, which is presented in the style corresponding to the specific color code #E67E22.
Heat the pot and add cold oil. Pour in a little more oil than usual for cooking. When the oil temperature reaches 40% hot (about 100-120 degrees, add the chopped green onion to a bubbling state). Pour the marinated chicken slices in and quickly stir-fry.
When the chicken pieces change color and are cooked, take them out immediately to control the oil and set aside.
Do not fry for a long time, otherwise the meat will become stale.
The fifth step is to present a specific style for the pot seasoning. The color is set to #27AE60, showing a specific style expression.
Leave the oil in the pot, add ginger slices and garlic slices and sauté until fragrant.
Pour in the blanched yam slices and black fungus, turn to high heat and stir-fry quickly for 30 seconds.
Then, pour in the smooth chicken slices, pour in the bowl juice mixed with salt, sugar and water, and continue to stir-fry until it is even.
Finally, pour in the water starch to draw out a thin gravy so that the soup can evenly wrap on the ingredients, then sprinkle with scallions, and then take it out of the pot.
【Key Points of Cooking】
The key is tenderizing the chicken fillets.
The secret to locking in the moisture of meat slices is "confer seal", which is called style="color:#2980B9;">"Oil seal" style, color is #2980B9.
In addition, the whole process of stir-frying over high heat can ensure that the yam is crispy and the fungus is crispy.
[Tips for newbies to avoid pitfalls]
Be sure to wear gloves when handling yams, otherwise the mucus can cause itchy skin.
If the cut yam slices are not used immediately, they must be soaked in water and added with a few drops of white vinegar. This can effectively maintain the white color without turning black.
【Finished product flavor characteristics】
The chicken slices have a smooth and tender texture, the yam has a crisp texture, and the fungus has a refreshing feeling. The overall taste is salty and delicious, with a hint of sweetness.
The dishes are white in color, dark in color, light and eye-catching, and can effectively increase appetite.
【Nutritional Adaptation Instructions】
Chicken breast provides easily absorbed high-quality protein, which helps the body repair; the polysaccharides present in black fungus help improve the body's immunity, and its rich colloids can also help eliminate impurities from the body; yam has the effect of strengthening the spleen and stomach, and can improve digestive tract discomfort caused by radiotherapy and chemotherapy, which is in line with the traditional Chinese medicine concept of "cultivating soil to generate metal" to nourish the lungs.
🍲 Sweet soup for moistening lungs and relieving cough: Sichuan scallops and rock sugar stewed pear (with white fungus)
Lung cancer patients are often accompanied by symptoms such as dry cough and dry mouth, especially during radiotherapy.
This classic moist stew has a sweet and soft texture. It can also effectively relieve throat discomfort, making it an extremely effective supplementary dietary therapy.
The improved version added Tremella fuciformis, which has the effect of nourishing yin and moisturizing the body, so that the nutrients it contains become more comprehensive.
[Precise ingredient ratio]
The main ingredients are: a Sydney pear, which weighs about 300 grams. You should choose a variety with more juice and less residue, 5 grams of dried white fungus, and 3 grams of Fritillaria fritillary powder. If you use Fritillaria fritillary instead, you will need eight to ten pieces, and they need to be mashed.
The auxiliary ingredients used include fifteen grams of rock sugar, this amount can be adjusted according to personal taste, five to eight wolfberry pills, and an appropriate amount of water.
【Step-by-step operation process】
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Pre-soak the dried Tremella fungus in cold water for two to three hours until it is completely soaked, enlarged in size and the leaves can stretch.
Remove the stems and tear into very small pieces.
The more you tear it into pieces, the easier it is to get glue.
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Scrub the skin of the pear with salt and then rinse with water.
Cut about one-third of the way close to the pear stem to serve as a lid.
Use a small spoon or knife to scoop out the pear core and part of the pulp to form a "pear cup".
Be careful not to dig through the bottom of the pear.
Put the processed shredded white fungus, Fritillaria fritillary powder and rock sugar into the pear cup.
Add a few more wolfberries.
Then pour a little water or mineral water to about two-thirds of the pear cup.
Cover with the "pear lid" cut out earlier.
Place the packed pears into a deep bowl of suitable size and secure in place.
Add water to a steamer and bring to a boil, put the bowl into the steamer and steam over medium heat for 40-50 minutes.
When the pear body can be easily penetrated with chopsticks, it means it is soft and rotten.
When you get to the fifth step, what you need to do is to take out the cooked things in the pot and then season them.
After steaming, take out and let cool slightly.
When eating, you can use a spoon to mix the pear meat, white fungus and soup inside evenly.
If you feel that the sweetness is not enough, you can add some substances that have a specific color, exist in a specific style, are marked with a specific color code and have a specific name while it is hot. However, you must wait until the temperature drops below 60 degrees before adding it, otherwise it will damage the nutrition of the substance with a specific name.
【Taste adjustment skills】
If the patient's sputum is sticky, 1 gram of Sichuan clam powder can be added; if the patient has severe dry mouth and tongue, the dosage of Tremella fuciformis can be increased. And the stewing time is extended to allow the gum to be completely released, resulting in better lubrication in the mouthfeel.
If you have a cold stomach, you can add 2 slices of ginger to the steamed pears to neutralize the coolness of the pears.
[Tips for newbies to avoid pitfalls]
The pear core must be dug out, otherwise the stewed soup will have a sour taste.
When steaming pears, the time required must be sufficient. If the time is short, the pear flesh will not be soft and waxy enough, and the effect of relieving coughs and moisturizing the lungs will be greatly reduced.
The white fungus must be shredded, this is the key to getting the glue out.
【Finished product flavor characteristics】
The pear flesh melts in your mouth, the soup is sweet and slightly bitter with the sweetness of Sichuan clams, and the white fungus is soft and sticky.
Eat it in a warm state. If you do it this way, it will make people feel extremely comfortable from the throat to the stomach. Moreover, it can also significantly relieve the dryness and itching in the throat.
【Nutritional Adaptation Instructions】
Fritillaria Fritillaria is a good medicine for resolving phlegm and relieving cough, especially suitable for hot cough and dry cough.
Tremella fuciformis contains rich natural plant colloids and Tremella fuciformis polysaccharide, which is one of the top products that nourishes yin and moisturizes the lungs. If consumed for a long time, the body's immune function can be improved.
The combination of the three gently and effectively nourishes the lungs from within and relieves discomfort.
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