Three dietary recipes for ulcerative colitis

Ulcerative colitis itself is not a very scary disease. As long as the patient actively cooperates with the doctor and follows the doctor's advice for treatment, the condition can be easily controlled. In daily life, patients with ulcerative colitis can also improve and control inflammation through dietary adjustments. If patients with ulcerative colitis are still worried about what to eat, they might as well try the following three recipes.

1. Braised winter melon with dried shrimps

Ingredients: Main ingredient: 250g winter melon, auxiliary ingredients: 50g dried shrimp, seasoning: 40g vegetable oil, 3g salt, 2g MSG, 5g cooking wine, 15g pea starch

practice:

1. Peel the winter melon, remove the pulp, cut into long strips, and then cut into slices;

2. Soak the dried shrimps and wash them;

3. Fry the winter melon in oil for a while, remove from the oil and drain;

4. Put 250g chicken soup in a wok, add dried shrimp, cooking wine, salt and MSG, and cook for a while;

5. Add winter melon and simmer for 5 minutes;

6. Thicken and add a little oil.

2. Snowberry Soup

Ingredients: some snow mustard, some broth, some meat, some salt

practice:

1. Chop fresh snow mustard greens (or other green leafy long-stemmed vegetables) and put them into a sand bowl; pour broth (or mineral water) and a tablespoon of fried minced meat into the bowl; bring to a boil over high heat, then simmer over medium-low heat for two or three minutes. The clay pot should be kept open during cooking, do not cover it.

2. Taste the vegetables and if they are cooked, you can serve them. Add appropriate amount of salt to season before serving.

Tips:

1. This warm vegetable bowl must be eaten while it is hot, scooped out with a spoon and eaten one spoonful at a time.

2. The refreshing snow mustard greens and vegetable soup with a hint of meat flavor taste sweet and fragrant. Even if you just eat it with rice, it is a very good choice.

3. Tai Chi Taro Paste

Ingredients: Main ingredients: 500g taro, 25g rapeseed, seasoning: 3g salt, 3g MSG, 25g vegetable oil, 5g pea starch

practice:

1. Wash the taro, steam it thoroughly, take it out, let it cool, mash it into paste, filter it with gauze, and make rapeseed water.

2. Heat oil in a pan, add taro puree, soup and seasonings and bring to a boil, thicken with wet starch, pour in boiling oil and mix well.

3. After serving, garnish with green leaf juice into the shape of Tai Chi.