home
about the project
Medical news
For authors
Licensed books on medicine
<< Previous Next >>

Recipes for cooking some diet foods at home


SNACKS AND SALADS
Snacks can be cold and hot. They are taken at the beginning of the meal. They should increase appetite and prepare the stomach for digestion of the main part of the food. For diseases of the digestive system, snacks should be approached with great care. Food that is prescribed for peptic ulcer, sparing, and snacks stimulate the digestive system. However, starting a meal is useful with an appetizer, but it will only be an appetizer at the time of the meal - at the beginning of the meal. Snack - an additional dish, most often it is protein food - boiled meat, chicken, tongue, meat.
Cooking salads also has some features. Instead of mayonnaise, they should be seasoned with vegetable oil, sour cream, instead of vinegar, use lemon juice or citric acid. Some salads do not salt and do not add pickles to them.
CARROT AND APPLE SALAD
Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 5 g.
Wash the carrots, peel, grate. Peel the apples, core, grate and mix with carrots. Season with sugar and pour sour cream.
BOILED BEET SALAD
Products: beets 115 g, vegetable oil 7 g.
Boil the beets in a peel, cool, peel, cut into strips, season with vegetable oil.
FILLING DISHES
Jellied dishes are prepared with gelatin. It is soaked for 30 minutes in cold water, diluted with hot water, broth or a decoction of vegetables, boiled, slightly cooled and poured into a mold. The product is added to the cooled solution and cooled.
FISHING FILLING
Products: cod fillet 100 g, gelatin 5 g.
The preparation method is described above. Jellied meat and jellied tongue are prepared in the same way.
Herbal Pate
Products: herring fillet 80 g, white bread 15 g, milk 15 g, butter 5 g, 1/4 egg.

Soak the herring fillet in water, pass through a meat grinder, add soaked bread and squeezed bread, finely chopped boiled eggs, butter, mix thoroughly.

MEAT CHEESE
Products: meat 80 g, butter 23 g, rice 8 g.
Boil the meat and pass it through the meat grinder three times. Cook viscous porridge from rice and rub it together with chopped meat through a sieve. Mix the mashed mass with softened butter, beat, shape and cool.
MEAT FILLETS
Products: meat 120 g, wheat bread 20 g, milk 25 g, 1/3 eggs, parsley 7 g, salt.
For jelly: broth or broth from vegetables 150 g, gelatin 6 g.
Skip prepared and washed meat through a meat grinder, add bread soaked in milk and pass through a meat grinder again. In the resulting mass add vegetable oil, salt, eggs and beat with a whisk. Make meatballs and steam them. Prepare jelly: simmer the broth or vegetable broth, strain, add gelatin soaked for 30 minutes, bring to a boil, strain. Pour a slightly cooled broth or broth into a shallow form, put meatballs, add broth or broth. When the meatballs are frozen in jelly, completely fill them with broth or broth, cool.
FIRST MEAL

MUCHY SOUPS
Mucous soups are on the diet. They maximize the mucous membrane of the stomach and intestines. To prepare mucous soups, it is necessary to sort out the cereals, rinse in warm water (except semolina and ground cereals), pour into boiling water, wipe through a sieve and boil again. Soups can be prepared from ground cereals. Butter is added to the finished dish.
SOUP SCAR
Products: barley groats 50 g, carrots 15 g, onions 9 g, parsley root 7 g, butter 7 g, meat broth 220 g, water 250 g, salt.
Onion, parsley root, carrots, peel, rinse, chop and put in boiling meat broth. Cook for 30 minutes, strain the broth through cheesecloth.
Sort the cereals, rinse, pour boiling water, cook until boiling for 2 hours, strain. Add the meat broth to the mucous broth. Salt the soup, put the butter.
SOUP RICE
Products: rice 50 g, carrots 15 g, parsley root 7 g, onions 8 g, meat broth 250 g, water 220 g, salt.
Onion, parsley root, carrots, peel, rinse, chop and put in boiling meat broth. Cook for 30 minutes, then strain.
Sort the rice, rinse, pour a small amount of water, simmer until half cooked. Add strained meat broth and cook until rice is completely boiled. Then strain through cheesecloth. Bring the resulting broth to a boil, add salt, stir.
SOUP MANNY
Products: semolina 40 g, milk 350 g, egg 1/4 pieces, butter 15 g, sugar 3 g, water 250 g.
In boiling water, slowly pour semolina, stirring so that there are no lumps, cook for 10 minutes. Add 250 g of hot milk, bring to a boil and remove from heat. Mix the raw egg with 100 g of hot boiled milk, stir and pour into the soup. Add butter, sugar, salt.
PREPARED SOUPS
Cooked medical dishes are prepared from cereals, beef, fish, rabbit, chicken, turkey, and also from vegetables: zucchini, pumpkin, cauliflower, potatoes, carrots, green peas.
Mashed soups are cooked in meat broth, in a decoction of cereals, vegetables, in a mixture of these decoctions or in milk. All cereals, with the exception of semolina, Poltava and Hercules, are thoroughly wiped. You can use cereals for baby and diet food.
SOAP RICE DAIRY
Products: milk 300 g, rice 40 g, butter 7 g, sugar 4 g.
Boil rice in water, grate, dilute with hot milk, add sugar, salt, oil.

HERCULES DAIRY SOUP
Products: milk 300 g, hercules 30 g, sugar 4 g, butter
7 g
Pour Hercules into a boiling water in a thin stream, boil for several minutes, add hot milk and cook for 40 minutes until tender. Add sugar, salt, butter.
OAT-WHEAT SOUP
Products: oatmeal 40 g, milk 150 g, water 300 g, egg 1/4 pieces, butter 15 g, sugar 5 g.
Sort oatmeal, rinse, pour boiling water, cook until tender. Strain the broth, rub the cereal through a sieve, mix with the broth. Add hot milk, bring to a boil, remove from heat. Shake the raw egg with a fork and pour hot boiled milk into it. Season the soup with this mixture until it has cooled, add salt, sugar, butter.
SOUP RICE
Products: meat 80 g, egg 1/4 pieces, rice 30 g, milk 100 g, water 350 g, butter 15 g.
Separate meat from bones, clean tendons and fat, rinse, boil, cool, pass three times through a meat grinder. Sort the rice, rinse, pour boiling water, cook 3 hours before boiling, then strain.
Add strained meat, salt to strained broth, bring to a boil, remove from heat. Mix the raw egg with hot boiled milk and pour into the soup. Mix everything, add oil.
POTATO SOUP
Products: potatoes 140 g, water 320 g, butter 12 g, egg 1/2 pieces, sour cream 25 g, flour 7 g, greens 7 g.
Peel, rinse and boil potatoes. Pour the broth into another pan, wipe the potatoes through a sieve. Prepare the sauce: dilute the flour dried in the oven in 40 g of potato broth, boil, strain. Mix mashed potatoes, sauce and broth, add a raw egg, butter and mix thoroughly. Boil the soup and salt. Before serving, season with sour cream and sprinkle with finely chopped parsley or dill.
SECOND DISHES
BEEF SOUFFLE
Products: beef 110 g, milk 25 g, flour 6 g, egg 1/4 pieces, butter 5 g.
Boil the meat until cooked, peel off the films and tendons, double-pass through a meat grinder. Combine the minced meat with bechamel sauce, mix, add the yolks, butter, stir, then carefully add the whipped whites into the foam. Stir and put in a greased form. Put in a water bath and bring to readiness.
Instead of bechamel sauce, you can use sour cream or milk sauce.

MEAT PUREE
Products: beef 110 g, sour cream sauce 40 g, butter 5 g.
Skip boiled meat three times through a meat grinder, add sour cream sauce, and grind thoroughly. Instead of sour cream sauce, you can add meat broth. Serve mashed potatoes with butter.

Cooked meat puree can be added to mucous or mashed soup.
ROLL MEAT STEAM
Products: beef 115 g, wheat bread 25 g, milk 25 g, egg 1/4 pieces.
Prepare the cutlet mass from meat, put it on wet gauze with a layer of 2 cm. In the middle along the edge of the cutlet mass lay hard-boiled and finely chopped eggs. Raising the cheesecloth on one side, connect the edges of the cutlet mass, put on the grate of the steam pan with gauze, and cook.
BEEFSTROGAN STEAM
Products: beef 110 g, butter 7 g, flour 7 g, milk 60 g, sour cream 20 g, tomato juice 20 g, greens 5 g, salt.
Cook the meat, cool it and cut into small oblong pieces. Prepare white sauce, pour meat on it, add tomato juice, salt and mix. Boil for 10 minutes at low boil, then season with sour cream. When serving, add a slice of butter and sprinkle beef stroganoff with finely chopped herbs.

KNITS FROM OIL KEY
Products: fish 110 g, white bread 15 g, wheat flour 7 g, egg 1/2 pieces, milk 50 g.
Peel the fish of skin and bones, boil half the mass, cool and pass twice through a meat grinder along with the remaining raw fish. From milk and flour, prepare a sauce in the form of jelly, combine with fish passed through a meat grinder, add raw yolk and 15 g of vegetable oil, beat well, lightly combine with whipped protein, put in a mold greased with butter and bring to steam until cooked.
Before serving, pour soufflé with melted butter.
BOILED FISH SOUFFLE
Products: fish 145 g, milk 30 g, butter 5 g, 1/3 eggs,
salt.
Boil the fish fillet in a vegetable broth, remove the skin from the finished fish and pass through the meat grinder twice. In the crushed mass add thick bechamel sauce, butter, egg yolks and carefully introduce whipped egg whites. Lubricate the mold with oil, put the prepared mass in it and bring to readiness by closing the lid.
Souffle Cottage Steamed
Rub the cottage cheese thoroughly with milk, yolk and bechamel sauce. Carefully introduce whipped proteins into the resulting mass. Lubricate the mold with oil and put the mass in it, put on a steam bath, bring to readiness.
FURNISHED COTTAGE
Products: 1 liter of fresh milk, 2 tablespoons of 3% table vinegar.
Heat whole milk to 60 degrees, add 2 tablespoons of 3% vinegar. Constantly stirring to heat up to 80 degrees. Leave the mixture for 10 minutes to separate the serum from the clot, cool, strain through cheesecloth.
Buckwheat porridge
Products: low-fat cottage cheese 110 g, buckwheat 60 g, sugar 15 g, butter 7 g, egg 1/10 pieces.
Cool the prepared buckwheat porridge to 60 degrees, mix with a raw egg, sugar, cottage cheese, put in a greased form and cook for a couple or in the oven.
Serve the groats with sour cream or jam.
PROTEIN STEAM PROTEIN
Products: egg - 2 protein, milk 70 g, butter 4 g, salt.

Wash the eggs, separate the proteins from the yolks. Yolks can be used to prepare other dishes. Beat whites well with a whisk, adding milk and salt carefully. Lubricate the mold with oil, pour the mass into it and cook in a steam bath.
NATURE OVET
Products: egg 2 pieces, milk 60 g, butter 3 g, salt.
Wash the eggs, pour into a bowl, combine with milk, salt, beat with a whisk, strain, pour into a mold greased with oil and cook in a steam bath.
FISH STEAM CUTLETS
Products: fish fillet 90 g, milk 30 g, wheat bread 20 g, butter 5 g, salt.
Pass the fish fillet without skin and bones through a meat grinder, combine with bread and salt soaked in milk, and mix well. Re-pass through a meat grinder and mix thoroughly. From the resulting mass, make cutlets and steam them. Serve the patties by pouring them with warmed butter.
STEAM CUTLETS
Products: per 100 g: meat 145 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 25 g.
Separate the meat from bones, tendons, films, cut into small pieces and pass through a meat grinder together with bread or loaf soaked in water and slightly wrung out. Salt minced meat, beat well, gradually adding 1 tablespoon of cold water.
From the cutlet mass make cutlets and cook them in a special pan - a double boiler. If there is no such pan, you can use the grid on the knives, which is placed at the bottom of the pan. Water needs to be poured so that it is below the grid. From the moment of boiling water until the cutlets are ready, 20 minutes pass.
Cutlets can be prepared from chickens, veal, fish. As a side dish, stewed vegetables, boiled rice, buckwheat porridge are recommended.
MEAT HOUSES
Products: per 100 g: meat 145 g, wheat bread or loaf 20 g, butter 6 g, carrots 15 g, onions 6 g, cabbage 25 g, meat broth 140 g, parsley root 3 g.
Chop the vegetables, add the broth and simmer over low heat until cooked. Cook meat during stewing vegetables. Pass the meat pulp along with the loaf soaked in water twice through a meat grinder. In the minced meat, add a tablespoon of warm water, melted butter and mix well.
From the resulting mass, roll meatballs weighing 40-45 g and dip them into the broth with vegetables for about 20 minutes. After cooking meatballs, vegetables can be used as a side dish.
Souffle from boiled meat
Products: per 100 g: meat 160 g, half an egg, loaf 20 g, butter 3 g.
Boil the meat, free the flesh from bones and tendons. Pass boiled meat and bread soaked in water through a meat grinder. Put egg yolk in minced meat. Beat the protein and gradually add to the meat while stirring. Put the resulting mass into a deep pan, greased with oil, and bake in the oven until a thin pink crust appears on the meat.
SAUCES
BECHAMEL SAUCE
Products: milk 55 g, wheat flour 7 g, butter 4 g.
Dry the flour in the oven in a frying pan without fat until light yellow and cool. Boil the milk. Cool the fourth part of the milk, add the dried flour, stir, pour into boiling milk, stirring continuously, give a good boil.
Ready sauce season with butter.
MIXED SAUCE
Products: sour cream 50 g, flour 5 g.
Boil half the sour cream, dilute the flour dried in the oven in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.
MILK SAUCE WITH CHOPPED EGG
Products: milk 60 g, flour 7 g, egg 1/4 pieces, butter 12 g.
Cook the bechamel milk sauce as described above. Hard-boiled egg, chop finely, mix with sauce, add oil.
BEVERAGES
BREW OF HIPS
Products: dried rosehips 30 g, water 250 g, sugar 15 g (add before use).
Peel the dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under a closed lid. Remove from heat and insist 3 hours in a cool place. Un chopped rose hips infuse 10 hours. Strain the infusion.

BERRY KISELS
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries), 1.5 cups of water, 40 g of potato starch, sugar.
Sort the berries, wash, let the water drain, then boil in boiling water. Squeeze juice, strain. Starch diluted in several tablespoons of cold water. Boil the berry juice and pour in the diluted starch, stirring, bring to a boil, put sugar. Cool.
MILK KISEL
Products: 2 cups of milk, 30 g of potato starch, sugar.
Boil milk, pour starch diluted in several tablespoons of cold milk, boil, add sugar to taste, cool.
RAW JELLY JELLY
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries, blueberries), one and a half glasses of water, sugar, 15 g of gelatin.
Wash and wet gelatin. Sort the berries, wash, let the water drain. Squeeze out the juice, pour into warm water with sugar. Dissolve gelatin in several tablespoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

<< Previous Next >>
= Skip to textbook content =

Recipes for cooking some diet foods at home

  1. Recipes for cooking some diet foods at home
    FIRST DISHES MANNY DAIRY SOUP Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Pour semolina into boiling water, stirring to prevent lumps. Continuing to stir, cook until tender 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Raw egg mixed with 100 g
  2. Recipes for cooking some diet foods at home
    FIRST DISHES MILK DAIRY OAT SOUP Products: Hercules groats 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Pour oatmeal into boiling water and boil until slightly boiled until complete boiling for at least an hour. Strain through cheesecloth. Bring the mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook eggs -
  3. Cooking some diet foods at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They should increase appetite and prepare the stomach for digestion of the main part of the food. For diseases of the digestive system, snacks should be approached with great care. Пища, которая назначается при заболеваниях желудочно - кишечного тракта, щадящая, а закуски стимулируют работу органов пищеварения. However
  4. Рецепты приготовления некоторых диетических блюд
    ПЕРВЫЕ БЛЮДА СУП ОВОЩНОЙ Продукты на 1 л: картофель 100 г, капуста белокочанная 100 г, морковь 60 г, молоко 300 мл, сливочное масло 30 г, отвар овощной. Очистить овощи и картофель, сварить из до готовности в небольшом количестве воды, протереть через сито, соединить с отваром, добавить горячее молоко, недостающее по объему количество дополнить горячей водой и кипятить 3 минуты. Перед подачей
  5. Рецепты приготовления отдельных блюд в домашних условиях
    ПЕРВЫЕ БЛЮДА СУП РИСОВЫЙ ПРОТЕРТЫЙ С ОВОЩАМИ Продукты: рис 35 г, картофель 25 г, кабачки 15 г, вода 250 г. Рис сварить в воде, протереть, развести горячей водой, добавить протертый отваренный картофель и отваренные протертые кабачки. СУП РИСОВЫЙ СЛИЗИСТЫЙ Продукты: рис 35 г, масло сливочное 6 г, сахар 4 г, 250 г воды или 1/3 молока и воды. Подготовленный рис варить в воде на медленном огне
  6. Рецепты приготовления отдельных блюд в домашних условиях
    Салаты, закуски САЛАТ ИЗ СВЕЖИХ ПОМИДОРОВ Продукты: свежие помидоры 100 г, растительное масло 9 г. Подготовленные помидоры нарезать тонкими ломтиками, слегка посолить и полить растительным маслом. САЛАТ ИЗ КАПУСТЫ С МОРКОВЬЮ Продукты: 200 г белокочанной капусты, 80 г моркови, 50 г яблок, 4 столовые ложки кефира, 2 столовые ложки зелени петрушки, немного соли. Нашинковать капусту, яблоки и
  7. Рецепты приготовления отдельных блюд в домашних условиях
    ОВОЩНЫЕ БЛЮДА, САЛАТЫ САЛАТ ИЗ ВАРЕНОЙ СВЕКЛЫ Продукты: свекла 120 г, масло растительное 7 г. Свеклу отварить в кожуре, охладить, очистить, нарезать соломкой, заправить растительным маслом. САЛАТ ИЗ МОРКОВИ И ЯБЛОК Продукты: морковь 100 г, яблоки неочищенные без сердцевины 70 г, сахар 6 г. Удалить у яблок сердцевину, нарезать их кусочками и нашинковать соломкой. Сырую морковь натереть на
  8. Рецепты приготовления отдельных блюд в домашних условиях
    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ МОРКОВИ И ЯБЛОК Продукты: морковь 100 г, яблоки неочищенные без сердцевины 70 г, сметана 20 г, сахар 6 г. Удалить у яблок сердцевину, нарезать их кусочками и нашинковать соломкой. Сырую морковь натереть на мелкой терке и смешать с яблоками. Заправить сахаром и полить сметаной. САЛАТ ИЗ ПОМИДОРОВ Продукты: 450 г помидоров, 1 яблоко, 1 столовая ложка растительного
  9. Рецепты приготовления отдельных блюд в домашних условиях
    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ КАПУСТЫ С ЯБЛОКАМИ Продукты: 0,5 кг белокочанной капусты, 200 г яблок, сахар, лимонный сок, 1 чайная ложка растительного масла, соль. Капусту очистить от увядших листьев, вымыть, нашинковать, посолить, положить немного сахара, хорошо размешать и оставить под крышкой. Когда капуста станет мягкой, положить натертые яблоки, растительное масло, заправить лимонным соком и
  10. Рецепты приготовления отдельных блюд в домашних условиях
    САЛАТЫ И ЗАКУСКИ САЛАТ СО СМЕТАНОЙ Продукты: 5 пучков салата (300 г), 200 г сметаны, укроп, соль. Приготовление: листики салата перебрать, промыть, разрезать на крупные части, посыпать солью, залить сметаной и осторожно перемешать. Положить в салатник, посыпать мелко нарезанной зеленью укропа или зеленым луком. САЛАТ ИЗ ПОМИДОРОВ С ЛУКОМ И СМЕТАНОЙ Продукты: помидоры 5 штук, 2 луковицы,
  11. Рецепты приготовления отдельных блюд в домашних условиях
    Овощные блюда САЛАТ ИЗ ОГУРЦОВ С РАСТИТЕЛЬНЫМ МАСЛОМ Продукты: 3 пучка салата, 2 свежих огурца, немного зеленого лука, зелень укропа, 1 столовая ложка растительного масла. Перебрать листики салата, промыть, разрезать на крупные части, добавить нарезанные кружками огурцы, мелко нарезанный зеленый лук, залить растительным маслом, осторожно перемешать. Затем положить в салатник, посыпать укропом,
  12. Рецепты приготовления отдельных блюд в домашних условиях
    ОВОЩНЫЕ БЛЮДА БАКЛАЖАНЫ ВАРЕНЫЕ Продукты: 3 баклажана средней величины, 2 ложки толченых сухарей, 1 чайная ложка сливочного масла, сахар. Баклажаны вымыть, очистить, разрезать вдоль на части, вынуть зернышки. Вскипятить воду с сахаром, добавить чуть соли, положить в кипящую воду баклажаны и варить. Когда будут готовы, отцедить и подать к столу, посыпав подрумяненными сухарями и с кусочком
  13. Рецепты приготовления отдельных блюд в домашних условиях
    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ СВЕЖИХ ПОМИДОРОВ Продукты: свежие помидоры 100 г, сметана 8 г. Подготовленные помидоры нарезать тонкими ломтиками, затем положить на них сметану или слегка полить растительным маслом. САЛАТ ИЗ СВЕКЛЫ И ЧЕРНОСЛИВА Продукты: свекла 90 г, чернослив 35 г, сахар 5 г, растительное масло 5 г. Свеклу сварить в кожуре, охладить, очистить, натереть на мелкой терке. Чернослив
  14. Рецепты приготовления отдельных блюд в домашних условиях
    МОРКОВЬ ПРОТЕРТАЯ Продукты: 0,5 кг моркови, сахар, 2 чайных ложки сливочного масла, зелень петрушки. Морковь вымыть, очистить, сполоснуть, нарезать, положить в слегка подсоленную кипящую воду, когда станет мягкой, протереть через сито, развести молоком или водой, вскипятить, заправить по вкусу и перед подачей к столу положить масло. САЛАТ ИЗ ВАРЕНОЙ СВЕКЛЫ Продукты: свекла 120 г, масло
Medical portal "MedguideBook" © 2014-2019
info@medicine-guidebook.com