Principle:
Patients should first eliminate psychological factors such as fear of eating affecting wound healing, relax, take a semi-lying position when eating, and lie flat 15-30 minutes before moving. Give priority to liquid, semi-liquid and soft food with high nutrition and digestibility. Food should be non-irritating. Quit smoking and drinking, eat more fruits and vegetables rich in carotene and vitamin C, avoid frying and frying in cooking methods, and eat less and eat more meals.
Food Matching: 5 meals a day.
1, 7 am: 200ml of 5% sweet rice soup; 9 o'clock: 40 grams of steamed egg custard; 1 1 point: 20g of malt extract and 40g of washed eggs; 14: 200 ml of 5% sweet soybean milk; 17:5% sweet rice soup 200 ml, washed eggs 40 g. Daily total: protein 2 1.3g, fat 30. 12g, sugar 64.62g, total calories 2572kJ (614.8kcal).
2.7 am: 250 ml of 5% sweet rice soup; 9 o'clock: 250 ml of 5% sweet milk; 1 1 point: 20g of minced meat and 200g of tofu; 14:5% sweet soybean milk 250ml; 17: 20g malt extract and 40g washed eggs; 20 o'clock: chicken soup (50 grams of chicken, 5 grams of water chestnut, 5 grams of cooking oil). Total amount of the whole day: protein 5l.3, fat 37.3g, sugar 98.2g, total heat 3905kJ (933.3kcal).
3. Semi-liquid diet with less residue and low sugar after operation: 7: 00 a.m.: egg soup (one egg) and 50 grams of noodles; 9 o'clock: 250 ml of milk and 20 g of sugar; 1 1 point: 50g of noodles and 75g of fish balls; 14: 20g of minced meat and 200g of bean curd; 17: 40g of eggs, 30g of minced meat and 50g of noodles. Total amount of the whole day: protein 56.4g, fat 68.5g, sugar 24.8g, total heat 5600kJ (1338.8kcal).
4. Post-operative high-protein semi-liquid diet: 7: 00 am: 80 grams of eggs, noodles 100 grams; 9 o'clock: 250 grams of milk, sugar 15 grams; 1 1 point: vegetable paste 100g, noodles 100g, fried fish fillets150g; 14: 250g of soybean milk and 0/5g of sugar; 17: vegetable paste 100g, dough 100g, meat sauce 50g, scrambled eggs 40g. Total amount: protein 83.8g, fat 8l.3, sugar 229.9g. The total heat is 83 10 kj (1986 kcal).
The above is the diet from 72 hours to 2 weeks after operation, which can be adjusted alternately.
You can eat ordinary food after two weeks, and the special menu recommends:
Rice minced meat porridge
Ingredients: 200 grams of rice and 230 grams of beef (lean meat). Accessories: 20g of dried shrimp, 20g of garlic (white skin)10g, 20g of onion, 20g of ginger10g, 40g of coriander, seasoning: starch (pea)10g, 5g of liquor, 8g of salt and coriander.
1. Wash rice with clear water; Beef slices were marinated with seasoning (water 20ml, soy sauce 10g, starch 10g, wine 5g).
2. Soak the shrimps in clear water for 10 minute, take them out and drain them; Wash onion, ginger and coriander, shred onion and ginger, and cut coriander into small pieces.
3. Heat 20 grams of oil in the pot, add shrimps and garlic cloves and stir-fry until fragrant, then add water and rice to boil, and then simmer for 40 minutes.
4. Put the beef piece by piece, and then season with salt and pepper.
5. Sprinkle shredded onion, shredded coriander and shredded ginger when eating.
Xian crucian carp hotpot
Main ingredients: crucian carp 1500g, auxiliary materials: vermicelli 200g, cabbage 100g, spinach 100g, seasoning: vinegar 50g, ginger 50g, onion 25g, cooking wine 15g, salt 15g, sugar 8g, onion 25g.
1. Select live crucian carp with a body length of about 8 cm, slaughter, scrape scales, dig gills, remove internal organs, wash the black belly in the abdomen, put it in a boiling water pot, take it out, rinse it with clear water and put it in a hot pot.
2. Wash tender cabbage and spinach heart separately, cut into sections, blanch in a boiling water pot, remove and drain, and then put in a hot pot.
3. Cut the soaked vermicelli into long sections, rinse with clear water, remove and drain, and put it in a hot pot.
4. Heat the chafing dish on the stove, add 2000 ml of clear soup, refined salt, monosodium glutamate, cooking wine, lard, balsamic vinegar, scallion, Jiang Mo and pepper, and serve to taste.
Chenpi black chicken soup
Ingredients: 400g black-bone chicken. Accessories: dried tangerine peel 10g, Atractylodes macrocephala 15g, Poria cocos 15g, Placenta Hominis 5g, and Dioscorea opposita 15g.
1. Wash black-bone chicken;
2. Peel and wash the yam and cut it into hob blocks;
3. Peel and wash ginger and slice it;
4. Put water in the pot, enlarge the fire, add black-bone chicken, boil and skim off the floating foam;
5. Add Pericarpium Citri Tangerinae, Atractylodis Rhizoma, Poria, Rhizoma Dioscoreae, Rhizoma Zingiberis Recens and refined salt, and cook for about 60 minutes over medium heat;
6. When the black-bone chicken is cooked, pour out the soup, pour in the placenta powder, and stir well to drink.
Stewed chicken with tofu
Ingredients: 300g hen, 300g tofu (north) Accessories: 50g ham, 25g cabbage, seasoning: ginger 1 0g salt, 4g monosodium glutamate10g cooking wine10g.
1. Wash the hen, chop it up, soak it in boiling water, take it out, and wash off the blood with boiling water for later use;
2. Cut the tofu into large pieces;
3. Cut the onion and ginger;
4. Cut the cooked ham into rectangles;
5. Cut the Chinese cabbage (rape heart);
6. Put the pot on the fire, add 1500g of clean water, wash the hen pieces and tofu slices and boil them;
7. Stew for 50 minutes on low heat, add cooked ham slices, green vegetables, onion slices, ginger slices, refined salt, monosodium glutamate and cooking wine, stew until the raw materials taste, pour in sesame oil and stir well.
Beef Magnolia Tablets jiaozi
Ingredients: 600g of wheat flour, 250g of magnolia slices, 350g of beef, 6g of ginger10g, 6g of salt, 3g of monosodium glutamate, 2g of pepper powder, and 0g of soy sauce10g.
1. Wash the slices of Magnolia Officinalis, blanch them in a boiling water pot, take them out and drain them, and cut them into pieces; Peel onion and ginger, wash and cut into powder for later use.
2. Remove fascia from fresh beef, clean it, chop it into mud, put it in a pot, add pepper powder, soy sauce, refined salt, monosodium glutamate, chopped green onion and Jiang Mo, and mix well, then add Flos Magnoliae and sesame oil, and mix well to get the filling.
3. Put the flour into a basin, pour water into it and knead it into dough for about 65,438+0 hours, then thoroughly knead it into long strips, divide them into small doses of about 65,438+00g each, flatten them one by one, roll them into round dumpling wrappers with thin edges and thick middle, wrap the stuffing and knead them into jiaozi blanks.
4. Put the pot on the fire, pour it into the fire and bring it to a boil. Sprinkle it into the blank of jiaozi, gently push the bottom in one direction with a spoon until jiaozi comes out, cover the lid, simmer for four or five minutes with boiling heat, pour in a little cold water, then pour in cold water, and cook until jiaozi is done. Sesame oil is sesame oil.
Fried beef steamed bun
Ingredients: 600g of wheat flour and 300g of beef (fat and thin). Accessories: yeast 20g, ginger 6g, salt 8g, monosodium glutamate 3g, alkali 2g, sesame oil 100g.
1. Wash onion and ginger, and cut into powder for later use; Cleaning beef, cutting into powder, putting into a basin, adding refined salt, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, and stirring evenly to obtain the stuffing.
2. Put the flour into a basin, add yeast and water to make a hard dough.
3. Put the baked yeast on the chopping board, add edible alkali, knead thoroughly, knead into long strips, divide them into preparations with uniform size, roll them into round skins, wrap them with stuffing, and knead them into pleated buns.
4. Put some lard on the bottom of the pan, heat it, put it into raw steamed bread, pour in cold water, cover it with oil, and turn the pan with both hands at any time to make the heat even, about 10 minute. When the bottom of steamed bread is golden yellow and cooked, it can be eaten after being put on a plate.
Scallop quadriceps
Ingredients: scallop150g, sea cucumber (soaked in water)150g, winter bamboo shoots100g, chicken breast100g. Accessories: ham 75g, egg white 30g, seasoning: salt 4g, monosodium glutamate 2g, pepper 2g, chicken oil 65438+.
1. Remove tendon and skin from chicken breast, cut it into pieces with fine matches and coarse stems, mix in fine salt, monosodium glutamate, half egg white and half spoonful of water starch, and leave it at low temperature for about 15 minutes;
2. Cook the winter bamboo shoots and cut them into pieces as thick as matchsticks;
3. Cut the sea cucumber into filaments;
4. Put shredded bamboo shoots and shredded ginseng into a pot for blanching, then take them out and put them in cold water for cooling, and drain the water;
5. Heat the pan, slide it with cold oil, pour it out, heat it again, and let out 100g oil. When the oil is 30% hot, put the shredded chicken into the pot, slide it thoroughly, and pour it into the colander to drain the oil;
6. Add 12g lard into the original pot, heat it, stir-fry the onion and ginger slices until they turn yellow, add rice wine, add a spoonful of fresh soup, bring to a boil, pick out the onion and ginger slices, skim the floating foam, add refined salt, monosodium glutamate and pepper, and then add water to stir-fry shredded sea cucumber, shredded lean ham, shredded magnolia flower bamboo shoots and cooked and smooth.
7. Put the remaining lard into a clean pot, heat it, stir-fry the onion and ginger until fragrant, cook the rice wine, add a spoonful of fresh soup, boil it, remove the onion and ginger, skim the floating foam, add fine salt, monosodium glutamate and pepper, then drain the scallops (about 75g dry goods, add onion, ginger, rice wine and water, and then steam them.
It is necessary to use spices such as onion ginger and yellow wine to remove fishy smell and enhance fragrance, and it is best to use chicken soup to help refresh the soup; The four-line paste on the plate can make it full and the scallops sticky, so that scallops and marinade can be evenly coated on the four lines to highlight the main ingredients.
If you do this, your girlfriend will get nutritious and comprehensive diet care, and her body will recover in a short time.