A wonderful dietary recipe for postoperative recuperation of brain cancer patients

Brain cancer is a malignant tumor of the nervous system. After treatment, brain cancer patients may experience memory loss, insomnia and other discomforts. The patient's postoperative diet should focus on nourishing the brain, improving intelligence, calming the nerves and strengthening the body.

Chicken with Lotus Seeds

Ingredients: 250 grams of chicken breast, 60 grams of lotus seeds, 10 grams of mushrooms, 10 grams of ham, and appropriate amounts of egg white, starch and seasoning.

Method: Dice the chicken breast, mix with egg white and starch, soak the mushrooms until soft and cut into small diamond-shaped pieces with the ham; remove the core of the lotus seeds and steam them for later use. First, fry the diced chicken in a pan until 70% cooked, add the lotus seeds, mushrooms, ham and appropriate seasonings, stir-fry for a few times and serve.

Usage: Serve with meals in several servings.

Efficacy: Improve memory, strengthen the spleen and kidney, nourish the heart and strengthen the body.

Shanjia Three Crisps

Ingredients: 50 grams of tender bamboo shoots, 10 grams of mushrooms or fungus, 20 grams of wolfberry.

Method: Put the above ingredients into salt soup and cook until done, then add sesame oil, pepper, soy sauce and vinegar and mix.

Usage: Take with meals.

Efficacy: It can replenish qi and blood, strengthen the brain and improve intelligence. It can improve neurasthenia, insomnia and dreaminess in patients with brain cancer and improve memory.

Alpinia oxyphylla stewed with meat

Ingredients: 50 grams of Alpinia oxyphylla kernel, 30 grams of beef or lean pork.

Preparation method: Stew the Alpinia oxyphylla kernels and beef or lean pork until the meat is cooked, then add seasoning.

Usage: Serve with any meal.

Efficacy: It can strengthen the stomach and spleen, nourish the brain and calm the nerves, and improve intelligence.