Post Date December, 03 2023
There is a saying that goes like this: "Talk to people, talk to ghosts," which actually means that what you do varies from person to person, and the same is true for caring for patients. There must be different nursing methods depending on the condition of the patient. However, teachers should always maintain a "teach without class" approach to students. That is to say, in today's Shijiazhuang Nephropathy Hospital, Dr. Li is going to teach everyone whatever kind of kidney disease you have, Dishes that are good after consumption.
Okay, without much to say, today's dish to teach everyone is called egg white and egg custard.
So why is it suitable for all patients with kidney disease? That's because egg white is rich in protein, eight essential amino acids, and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the slightly acidic nature of the skin, and prevent bacterial infection. Patients with kidney disease are prone to damage to the breathing system, making it more susceptible to bacterial invasion. Therefore, eating eggs can play a role in protecting the body and preventing infection. In addition, traditional Chinese medicine believes that egg white has a slightly cold nature and clear qi, which can facilitate menstruation and replenish qi, moisten the lungs and throat, clear heat and detoxify, and help delay aging. Therefore, egg white and egg custard are not only suitable for all patients with kidney disease, but also suitable for our healthy people as a good dish for relieving heat and reducing heat in summer.
So, the practice of egg white and custard is as follows.
Ingredients:
3 eggs, salt, water, oil, scallions, and plastic wrap
Step:
1. Three fresh eggs. Knock it into a bowl, use an egg beater to disperse it, add a small amount of salt, and mix well. At this time, the egg liquid will become thinner and whiter than before.
2. Now add water. Warm water is preferred. The cold water is not very good, and the hot water is even worse. As soon as it is flushed in, it becomes egg white.
3. Mix well with a small amount of salt in the water and then mix it into the egg mixture.
4. Heat a pot of clean water and steam over. "After boiling the water, put the egg mixture on top and steam it off. Then turn on the low heat. Make sure the lid of the pot is sewn and not tightly covered.". The steamed egg custard will definitely not have honeycomb eyes and the taste will not be old.
5. About 10-15 minutes, the egg custard should be almost ready. Sprinkle some scallions (depending on your personal preference, you can also add minced meat or other green vegetables) and a few drops of sesame oil to enjoy!
Description:
（1） Ingredients per 100 grams:
Egg white contains 12g protein, 11.1g fat, 138mg potassium, 20mg phosphorus, 106.6mg sodium, 160 calories, 47mg calcium, and 2.1g carbohydrates.
（2） This dish contains:
Protein 30g Fat 81.9g Sodium 363.4mg Potassium 1615mg Phosphorus 578mg Calcium 140mg
（3） Efficacy:
Eggs contain almost all the nutrients necessary for the human body, such as protein, fat, vitellin, lecithin, vitamins, and iron, calcium, and potassium. They are known as "the ideal nutrition bank.".
