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Meals for gastric diseases with high acidity.

Stuffed cabbage in grape leavesDishes of dietary nutrition for patients suffering from gastric diseases with high acidity, should not contain irritants, enhancing the formation of acids. On the contrary, they need to be enriched with substances that would neutralize the excess of acids in the stomach. Suffering stomach diseases when selecting dishes should first of all adhere to specific advice of a doctor. Such patients are not recommended to eat very hot or very cold food; Should limit the amount of table salt, spices, vinegar, mustard; Take food more often - at least five times a day, but in small portions: eat slowly, thoroughly chewing food (if this is interfered with by spoiled teeth, be sure to see a doctor).
Diet will be in vain if the patient will not be able to quit smoking and drinking.
Diseases of the stomach, generally aggravated in spring and autumn. If we started a pain, they are not easy to stop.
That is why people suffering from diseases of the stomach, it is recommended to systematically follow a diet to prevent worsening of the disease.
SOUPS
Vegetable soup with semolina
* Products for cooking: 50 g carrots, parsley root g 50, 50 g potatoes, 20 g semolina, eggs floor, 5 g butter, g water 500, 50 grams of milk, 3 g of salt.
Peeled and chopped vegetables are boiled in salted water until tender. Then rub the vegetables through a sieve and again put to soar in the vegetable broth. Semolina in a thin stream poured into the boiling soup. Egg milk and stir, pour the soup and boiled even 3-5 minutes.
Feeding on the table in a bowl put the butter.
POTATO SOUP
* Products for cooking: 200 g potatoes, carrots g 60, 40 g parsley root, g butter 10, 25 grams of milk, parsley, 2 g of salt.
Peeled and chopped carrots and parsley boiled until tender in 500 g of water. The water is then decanted and boiled it diced potatoes. Next, all the vegetables rubbed through a sieve, pour the broth, add chopped parsley and cook zelep even 3-4 minutes, and then topped up with milk and boil.
Before serving, put in a bowl of butter.
RICE SOUP
* Products for cooking: 70 g carrots, 50 g parsley root, celery root g 30, 100 g potatoes, 5 g butter, 30 grams of rice, 20 g sour cream, 1 / 2 egg yolk, 2 g of salt.
Finely chopped vegetables are boiled in salted water until tender, decant the water and cook rice in it. Then, vegetables and rice is rubbed through a sieve. Egg yolk mixed with sour cream and pour into the boiling soup.
Feeding on the table in a bowl put the butter.
SOUP oatmeal
* Food preparation length: 70 g carrots, 50 g parsley root, celery root g 30, 50 g potatoes, oatmeal 30, 1 / 4 eggs, 5 g butter, 100 grams of milk, salt.
Peeled and chopped vegetables are boiled in salted water. The water is then decanted and boiled in her oatmeal until become soft, and throws in a colander with vegetables wipe. Massu pour broth and bring to a boil. Egg and milk are mixed and poured into the boiling soup.
Feeding on the table in a bowl put the butter.
Cauliflower soup
* Products for cooking: 70 g carrots, 50 g parsley root, celery root g 30, 200 g cauliflower, 100 g potatoes, egg yolk 1, 100 grams of milk, 5 g flour, 10 g butter, 2 g of salt.
Finely diced vegetables boiled in 500 g of salt water. Vegetable broth is removed and boiled cauliflower, and then (removing the cabbage), potatoes. All vegetables rubbed through a sieve, add the flour, pour in broth and boil again. Then topped up with milk knocked egg.
Feeding pas table in a bowl put the butter.
POTATO SOUP WITH SOUR CREAM
* Products for cooking: 200 g potatoes, 15 g butter, 50 g sour cream, parsley, salt.
Peeled potatoes boiled in salt water. Then decant the water, potatoes rubbed through a sieve, stir with butter, parsley and pour broth.
Feeding ua table in a bowl put the sour cream.
MAIN DISHES
MEAT PUDDING with vegetable sauce
* Products for cooking: 150 grams of meat, 1 / 4 eggs, 5 g butter, 30 g of white crackers, 10 g of vegetable oil, 10 g flour, 50 g carrots, 30 g parsley root, 20 g celery root, 20 g sour cream , 50 grams of milk, 3 g of salt.
The meat is boiled and passed through a meat grinder along with the soaked breadcrumbs in milk. Domeshivayut egg and vegetable oil. Pan smeared with butter, spread the stuffing in it and put in a hot oven in a pan with water. Extinguish 30-35 miput. Meanwhile, prepare the gravy. Finely chopped vegetables are boiled and rub through a sieve. Flour mixed with milk and cook until a thick mass. Then add the vegetable broth, mashed vegetables, a pinch of salt, bring to a boil, remove from heat and add sour cream.
Meat pudding sprinkled obtained sauce on the plate.
POTATO PUDDING WITH MEAT
* Food for cooking: 100 g meat, 300 g potatoes, 1 / 4 eggs, 15 g vegetable oil, 10 g flour, 50 g milk, 20 sour cream, 2 g salt.
Peeled and sliced ​​potatoes boiled in salt water, decanted and knead, adding milk and egg. Cooked until half cooked meat mince and mix with vegetable oil. Pan smeared with butter, spread it in half the mashed potatoes, ground beef on it, from the top - the second part of the potato. Pan put in protivep with water and stew 30-35 minutes.
Feeding pas table, pour the pudding with sour cream.
DIETARY minced meat with vegetables
Products for cooking: 150 grams of meat, 20 g butter, flour g 10, 50 grams of milk, 100 g green beans, green peas g 50, 50 g carrots, 100 s potato, parsley, salt.
Meat twice mince. Combine flour and milk, cook a thick sauce, mixed with minced meat, chopped zelepyo parsley, salt. Pan smeared with butter, put it in a lot of meat, put in a pan with water and stew in the oven 30- 35 minutes. Separately, boil chopped vegetables and potatoes, pour the melted butter and serve with meat.
Meat with rice
* Products for cooking: 150 grams of meat, 80 grams of rice, carrots 50, 30 s parsley root, celery roots g 20, 10 g of vegetable oil, 5 g butter, salt.
Cook chopped vegetables, then add the rice, salt and low heat cook until done. Cut into small pieces of meat stewed in vegetable oil. Then everything is mixed, and a very small fire stew still 5-6 minutes.
Feeding on the table, add the butter.
Boiled meat with carrots
* Products for cooking: 150 grams of meat, 300 g carrots, 50 g parsley root, celery root g 30, 100 g potatoes, flour g 10, 100 grams of milk, 150 g sour cream, salt.
Meat with vegetables cooked in 1 liters of cold water until soft. Then put the peeled whole potatoes and continue to cook over low heat until cooked meat. Next, take out the vegetables rubbed through a sieve and mixed with one tablespoon of milk. In the remaining milk, stir flour, bring to a boil, diluted with a small amount of broth and topped up with sour cream. The meat is cut into thin slices, put in a plate, placed next to a vegetable puree and pour all the cream sauce.
Pasta with cheese
* Products for cooking: 70 g pasta, 100 grams of cottage cheese, 5 g butter, salt.
Boil pasta in salted water and decanted. Then mixed with cottage cheese and put on 5-6 minutes in a hot oven. Butter is placed in a bowl, feeding on the table.
Boiled chicken with pumpkin
* Products for cooking: 150 s chicken, 120 g carrots, 70 g parsley root, celery root s 30, 20 s flour, 300 s purified pumpkin, 100 grams of yogurt, 10 s butter, dill, and salt.
Chicken meat with vegetables boiled in salted water. Pumpkin finely chopped, salted, drained and boiled e 100 g of water with chopped dill. A small amount of water, stir the flour, pour in boiling a pumpkin, and, stirring constantly, cook until a thick mass. It finished pumpkin yogurt and add the butter and stew 5 minutes. If yogurt is sour, you can add a little sugar. To ready the pumpkin in a plate put the chicken with vegetables.
MEAT PUDDING with pasta
* Products for cooking: 70 g pasta, 100 grams of meat, 15 g of vegetable oil, polyaytsa salt.
Macaroni stripped and decant. The meat is cooked separately, mince, mix with egg, vegetable oil, salt. Then, all mixed with pasta. The resulting mass is applied in a greased with butter a small saucepan, put in a pan with water and stew 30-35 minutes.
Meat dumpling with sauce
* Products for cooking: 150 grams of meat, rice 20 g, g butter 5, 100 grams of milk, half an egg, 10 g of vegetable oil, 1 g of salt.
Meat of three mince, mixed with boiled rice to polugotoviosti, egg white, vegetable oil and salt. All is well kneaded, made of small dumplings of minced meat and boiled in boiling water.
Meanwhile, prepare the gravy: flour stir in two tablespoons of milk. Other boiled milk was added thereto, and a dense mass of milk brought to the boil. Egg yolk mixed with a tablespoon of water 1 and topped up in the gravy. When the sauce is almost go¬tova, add butter and fill with her dumplings.
Braised Veal with sauce
* Products for cooking: 150 g veal, 70 g carrots, 50 g parsley root, celery root g 30, 50 grams of milk, according 20 g of vegetable oil and butter, 70 g pasta, salt,
Veal with vegetables cooked in 200 g of salt water. In milk, stir the flour, add the broth and soar to a thick sauce. Butter is put into the sauce before serving. Boiled pasta and decant water, mixed with a vegetable oil. The meat is cut into thin slices, put on a plate, around it - all the pasta and pour the sauce.
Carrots with croquettes semolina
* Products for cooking: 250 g carrots, 50 grams of butter, sour cream g 25, 50 8 semolina, milk 100 g, g sugar 100, 20 g breadcrumbs, salt.
Carrots cooked, rubbed through a sieve, add butter, salt. Milk mixed with 100 grams of water, boil, put the sugar, salt and stir, slowly poured the semolina. When the mass thickens, cooled, form small round cakes and bake in the oven (baking fat not lubricate). Ready-made biscuits stacked on carrot puree and pour sour cream.
Stuffed cabbage in grape leaves
* Products for cooking: 150 grams of meat, 30 grams of rice, 1 100 g of tomato juice, 15 g of vegetable oil, egg-floor, 30 g sour cream, grape leaf, dill, and salt.
Meat twice mince, mixed with uncooked rice, dill and salt. Grape leaves 3-5 boil minutes, stuffed with minced meat, put in a pan and cook like regular cabbage rolls. When the grape leaf little pomyakpet, stuffed pour vegetable oil, tomato juice, sprinkle with dill and, if necessary, add salt. The sour cream stir the egg, pour the ready boiled cabbage rolls and more 3- 4 minutes.
Fish stew with pea-carrot puree
* Products for cooking: 200 grams of lean fish, 250 grams of green peas, carrot g 50, 20 g butter, 10 g of vegetable oil, parsley, salt.
The fish with peas and chopped carrots cooked in salted water over a low heat. Then rub the vegetables through a sieve, mixed with vegetable oil and parsley. Cooked fish is placed in a bowl next to a vegetable puree and pour the melted butter.
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Patients suffering from stomach diseases with low acidity, almost the same diet is recommended, only the doctor usually prescribes hydrochloric acid and allows them to use some spices for cooking.

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