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050 Oral eating

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    ?

    In the hospital, of course, foam eggs cannot be steamed.  At that time, we all took the porcelain bowls with the frothed eggs to the public microwave for heating.  Up to now, I can still clearly remember that no matter how much water is put in or how little, it is best to control the heating time in the microwave between one and a half to two minutes.  The frothed eggs heated in the microwave are certainly not as appetizing as the steamed ones, but in the hospital, they can only make do with it.

    The diet of patients after esophageal cancer surgery is to eat less and eat more.  Eat less, because when the esophagus is reconnected after a part is removed, the upper esophagus is pulled down and the lower stomach is lifted up.  If you eat too much, the overweight food will easily cause the stomach to sink, which will stretch the interface and cause the risk of leakage or even rupture.  pain of.  Frequent meals are naturally to supplement the necessary nutrition for patients.  After a major operation, it is not easy for patients to recover completely.  In the words of the attending physician, it is necessary to have sufficient and rich nutritional intake, otherwise it will be difficult for the patient to recover quickly.  Otherwise, the attending physician on the bed in the south wouldn't have prescribed two bottles of nutrient solution a day.

    It is precisely because of the multiple meals that two meals of frothed eggs are just a supporting role in the daily diet.  When I first started to eat with my mouth, I also tried soup first.  However, even the light soup, the father who hadn't eaten for a long time kept praising "delicious"!  Later, the food gradually increased in thickness and richness.

    ? Compared with eating with your mouth, the elder sister in charge of logistics expended a lot more energy.  Because, now we not only need to consider nutrition, but also pay attention to the taste of food and the reasonable combination of types.  To put it simply, if the food made is not eaten by the father, no matter how nutritious it is, it is absolutely versatile.

    At first, following the instructions of the attending physician, my father ate eight to ten meals a day.  Calculated, it is almost every two to three hours to eat.  In the evening, because my father has to rest, the time between meals will be longer.  Therefore, if you want to complete the task of eight to ten meals in a day, the frequency of eating during the day is bound to increase. That is to say, under normal circumstances, father basically eats once every two hours during the day.  There are so many meals a day, and the time interval is so short, it is not an easy task to let my father eat every meal with gusto, and to avoid the phenomenon of boredom and greasy.

    ?From the day my father ate by himself, if my brother-in-law, mother and I were physically exhausted (we had to take turns on duty), then my sister was mentally exhausted.  Because my sister has to rack her brains every day.  Father cannot eat the meals that normal people eat.  What my father ate was a special kind of food between soup and rice.  It should not be too thin, otherwise the nutrition will not be able to keep up; it should not be too thick, as the huge resistance when swallowing will strain the suture of the esophagus;  Fragile esophageal anastomosis brings damage.  In fact, even if there is nothing particular about it, this kind of demanding food is relatively difficult to cook.  What's more, at that time, my sister had to find ways to keep changing tricks?

    Now I don't remember very clearly.  In my impression, there is porridge, but of course it cannot be pure rice porridge, which often adds a lot of condiments.  Sometimes it¡¯s vegetables, like greens, carrots, cucumbers¡­.  These vegetables are not simply washed and added.  As long as there are vegetables, they will be chopped before cooking, no, it is more accurate to use "chop", chop them into fine pieces.  The time of entering the pot should also be mastered just right.  If it is too early, the color of the vegetables will change, such as from green to yellow, which will of course lead to the loss of chlorophyll;  Sometimes it's meat.  If it is pork, it must be chopped first, and then steamed with rice in the pot.  Cook until the meat crumbs are thoroughly rotten.  If it is fish, it must be boiled first, then the fish bones should be removed, and finally it can be steamed with rice.

    There are pasta.  Noodles are mainly divided into two categories.  One is noodles.  Of course, some vegetables are added to the noodles.  When steaming noodles, be sure to cook them thoroughly and thoroughly.  One is wonton.  The time to eat wontons is relatively late.  Because wontons are relatively difficult to swallow.  The attending physician, who is naturally cautious, postponed and postponed this recipe.  Of course, wontons are generally not made by ourselves.  As I mentioned to you earlier, what my father likes more is a local specialty snack, so-and-so (place name) small wonton.  As long as my father wants to eat it, we will go to the small wonton shop that is said to taste the best to buy it.  Perhaps, that was the most relaxing moment for my sister.

    There are also soups.  Of course, the soup here is very different from the soup mentioned above.  The soup mentioned above is?Soup in the true sense.  It is pure soup made from bones, pigeons, fish, etc., without any other impurities.  The soup mentioned here refers to the steamed soup mentioned above, which is first filled out and then reprocessed.  For example, put broad beans in it.  Steam vigorously until the fava beans are melt-in-your-mouth.  Of course, some green vegetables will also be added appropriately.  For example, put some skin inside (in dialect, it refers to a kind of oil that is extracted from the top with straw when making tofu. Once solidified, it is like the skin of an animal, so it is called skin. The local people call it  It is regarded as the essence of soybean. The skin has always been one of the most nutritious foods in the eyes of the local people.).  The leather is cut very thin and short.  After the skin is cooked for a period of time, other ingredients (vegetables, boiled minced meat) are put into cooking together.

    Congee, pasta and soup appear alternately, and all kinds of food take turns. Under the premise of moderate thickness, soft and hard, it can not only ensure the normal supply of nutrition, but also ensure the strong appetite of the father.  It can be said that during that period of time, my sister worked hard to achieve a complete color, fragrance and taste without repeating the same, and there were surprises every day.  Anyway, in my impression, during the hospitalization, my father never once complained or dissatisfied with the food.

    Until now thinking about it, I still admire my sister a little.  Compared with my guardian who worked hard every day, my sister's technical content in cooking is obviously much higher.  (Remember the site URL: www.hlnovel.com
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