Dietary methods for patients with cervical cancer

Cervical cancer is a gynecological malignancy with a very high incidence in my country. There are about 131,500 new cases of cervical cancer in my country each year, posing a great threat to the life safety of female patients. The following is a dietary conditioning method for patients with cervical cancer after surgery, which is helpful for physical recovery.

Mutton fish soup

Ingredients: 300 grams of mutton, 1 fresh river fish (500 grams), 1 white radish.

Method: Cut the mutton into large pieces, put it in boiling water, and cook it with sliced ​​radish for 15 minutes. Discard the soup and radish. Put the mutton into the pot, add appropriate amount of water, onion, ginger, and wine, and cook until cooked. Fry the fish with soybean oil, put it into the meat pot and cook for 30 minutes. Add salt, coriander, garlic sprouts, and chopped onion to the soup.

Usage: Drink the soup and eat the meat.

Efficacy: Mainly used for postoperative care of cervical cancer.

Quail Eggs with Sauce

Ingredients: 20 quail eggs, half an onion, 80 grams of carrots, 80 grams of asparagus, 4 eggplants, 1 green pepper, appropriate amounts of sugar, vinegar, tomato sauce and sesame oil.

Method: Boil the eggs and remove the shells. Cut the vegetables into small pieces. Boil the carrots until just cooked. Add 200 ml of soup, 40 g of sugar, 45 ml of vinegar, 15 ml of wine, 20 g of tomato sauce, and 5 ml of sesame oil to a bowl to make a sauce. Stir-fry the eggs and vegetables first, pour in the sauce and cook for a while before serving.

How to eat: Drink as you like.

Efficacy: Nourishes blood and yin, mainly used to treat anemia caused by chronic bleeding of cervical cancer.