Eating walnuts or animal organs, such as pig liver and chicken liver ... walnuts are better and recover quickly.

I found it online. Let's have a look! Personally, I think I'd better drink some fish soup! Still on.

What to eat after the operation?

A Yan's mother had brain surgery. Not long after the operation, the doctor told her family that the patient was all right and could gradually return to a normal diet. Yan asked about it. It is said that all patients undergoing surgery should drink sashimi soup. A Yan bought good raw fish and stayed up for three hours and sent it to the ward. The aunts and uncles in the same ward leaned in and asked, "Look what good things filial Yan cooked for her mother." A Yan proudly said, "Old fire makes fish soup!" Who knows that the voice just fell and a pot of cold water poured over: "You can't eat raw fish now, and the scar will be great!" " A Yan was very depressed and peeled a banana for her mother. Unexpectedly, she drew opposition: "bananas are hot and humid, so you can't eat them, and you will get phlegm!" " "A Yan is a little annoyed:" This can't be eaten, that can't be eaten, and the doctor doesn't ask much about what to eat. Are these folk rules scientific? "

Nutritionist comments:

The folk saying that "eating raw fish too early after operation will aggravate scars" and "bananas are not suitable for patients because of dampness and heat" is wrong. Blood loss during the operation will make the patient lose protein and nutrients, and dietary restrictions before and after the operation will also make the nutritional intake insufficient, thus consuming the nutritional reserves in the body. If adequate nutrition is not supplemented in time, the wound healing time will be delayed, and if infected, the wound healing will be poor. Wound healing needs reasonable and sufficient nutrition, especially high-quality trace elements such as protein, zinc and iron, B vitamins and vitamin C, which are essential nutrients for wound healing. Foods containing high-quality protein include animal foods such as poultry, livestock, fish, eggs and milk. Animal foods are rich in trace elements and B vitamins, which are beneficial to wound healing.

Raw fish has tender meat and less water content than common freshwater fish, so it is rich in high-quality trace elements such as protein and zinc, which is a good food for wound healing after operation. At present, no substances that increase scars have been found in the nutrition circle. As for the formation of scar, it is related to the quality of surgical wound suture, whether the wound is inflamed or not, and whether the patient belongs to scar constitution, but it is not necessarily related to some foods.

Fruits are rich in vitamins and minerals, especially apples, oranges, strawberries and fresh dates. Vitamin C can promote the formation of collagen and promote wound healing. Bananas, like ordinary fruits, have no special adverse factors to the body, and are rich in vitamin C, potassium and pectin, which is helpful to the balance of water and electrolyte and the recovery of intestinal function after operation. But good food also needs a proper amount. Too much food will increase the burden on the gastrointestinal tract, which is not conducive to absorption.

Therefore, adequate and balanced nutrition should be supplemented in time after operation, and high-quality protein, vitamins and trace elements should be supplemented, such as increasing the intake of animal food, eggs, milk and fruits, abandoning those unscientific folk rules and taboos, and promoting wound healing and physical recovery. Recommend several foods that are beneficial to postoperative rehabilitation: lean meat, chicken, squab, eggs, milk, oysters and raw fish.

Several methods of fish soup

Fish head tofu soup

Wash the first silver carp in the Great Lakes, divide it into two parts, add onion, ginger, clear water and seasoning, first boil it with strong fire, skim off the floating foam, then cook it with slow fire for two hours until it is as white as milk, then add tofu blocks and cook for a while.

Put some lettuce in the pot.

The fish is tender and smooth, and the modesty of tofu and lettuce is very comfortable to drink.

River crucian carp soup

Take a fish weighing more than half a catty, fry both sides in an oil pan, add ginger and onion, and sprinkle with some shrimp skin, yellow wine and ham.

Simmer for an hour until the soup is milky white. Sprinkle some chopped green onion when serving, which is pleasing to the eye.

Tip: If time is short and the soup is not full, you can quietly add some coffee partners, and you can immediately confuse the real with the fake. )

Put some radish in the pot in winter, it tastes better and has a peasant flavor.

Fish head vermicelli soup

Wash the first silver carp in the Great Lakes, split it in two, fry three or five small peppers, fry two or three garlic, and then push the fish head into the pot. When the fish head is golden yellow, add onion and ginger seasoning and water, then add some soy sauce and light soy sauce, and a little sugar.

Stew until the soup is red and bright, push in the vermicelli, take out the pan and sprinkle some garlic leaves.

The fish is delicate, the skin is elastic, and the soup is spicy and delicious, but it doesn't flush the throat and is absolutely appetizing.

Xiachai decoction

Although shrimp and fish are small, it is a great comfort to live in the plain cold after being dried with heavy salt and fried.

Buy three or four strips of fresh shrimp firewood, stir-fry, add water, onion ginger, yellow wine, seasoning, a little sun, and cook over high fire for more than ten minutes.

The fish is fresh and tender, the soup is milky white, cheap and good, and it has a strong taste at home.

Swordfish and bamboo shoot soup

Wrap two or three swordfish in gauze and cook until rotten. Take out the fish bones, add seasonings such as onion, ginger, yellow wine, etc., then add bamboo shoots and peeled radish to cook slightly, and pour a little lard when taking out the pot. It tastes fresh.

Shredded eel and egg soup

Wash the bones of Monopterus albus, put them in a casserole, add one garlic, one onion and one ginger, pour two or two pieces of yellow wine, add enough water, hang them on slow fire for eight hours, then take out the broken bones of Monopterus albus, and keep the soup. The next day, burn the fish fillet preserved egg soup, or cook the shredded egg soup of Monopterus albus, and sprinkle with a proper amount of coriander powder, which is delicious.

Coriander and yellow croaker soup

Six or seven small yellow croaker, blanch in boiling water and scrape the fish off with chopsticks for later use.

Heat the pot, pour a little oil, stir-fry shallots and ginger, add the soup cooked with mussels and fish bones the night before, add scallops or scallops, add some minced chicken feathers, push the fish in after boiling, then beat an egg, thicken it, put it in a sea bowl, sprinkle with minced coriander and ham, and sprinkle with a little pepper. It's very delicious.

The key to this soup is thickening, not too thick easily. If it is thick, it will be like paste and will not agglomerate. It is not easy to be too thin, and it has no shape like juice.

Thin and thick, smooth and tender, moist and cool.

Sliced black fish soup

Slice the middle section of snakehead, cook the head and tail of snakehead into the original soup, and then soak the fillets in the soup.

Fish soup is fresh, fish is tender and nutritious.