Monday: Pumpkin porridge
Ingredients: Appropriate amount of glutinous rice or rice;Pumpkin cubes to taste;Appropriate amount of water;A pinch of salt (to personal taste).
Production Steps:1Wash the glutinous rice or rice and put it in a pot.
2.Peel and seed the pumpkin and cut it into small pieces for later use.
3.Place the sliced pumpkin cubes in the pot along with the washed rice.
4.Add an appropriate amount of water, the amount of water is about 3 times that of rice and pumpkin.
5.After boiling over high heat, turn to low heat and cook, stirring from time to time to prevent sticking to the bottom of the pan.
6.When the rice and pumpkin are boiled into a porridge and the porridge becomes thick, add a little salt to taste according to taste.
Tips: 1) Ratio of rice to water: If you prefer a thinner porridge, you can increase the amount of water appropriatelyOn the other hand, if you prefer a thicker porridge, reduce the amount of water.
2) Add other ingredients: Depending on your taste, you can add a dash of red dates, lotus seeds, or longan to add texture and nutrition.
Tuesday: Vegetable puree
Ingredients: Appropriate amount of onion (diced);Carrots to taste (sliced or diced);Appropriate amount of celery (cut into sections);Potatoes to taste (diced);Tomatoes to taste (peeled and diced);Appropriate amount of garlic (minced);Appropriate amount of vegetable stock or water;Olive oil or butter to taste;Salt and ground black pepper to taste to taste
Production Steps:1Heat olive oil or butter in a pan and sauté chopped onion and garlic until fragrant.
2.Add the carrots, celery, potatoes and continue to stir-fry for a few minutes to soften slightly.
3.Pour in the vegetable stock or water, bring to a boil over high heat, then turn to medium-low heat and continue to cook for about 15-20 minutes until the vegetables are tender.
4.Add the diced tomatoes and continue to cook for 5 minutes, until all the vegetables are very soft.
5.Once the heat is off, use a blender or food processor to blend the vegetables and soup into a thick soup.
6.Add salt and black pepper to taste and stir well.
Tips: 1) Vegetable Choice: You can choose other vegetables according to your taste and preference, such as cauliflower, green beans, spinach, etc.
2) Seasoning method: If you want to add aroma to the soup, you can add some fresh herbs, such as rosemary or thyme, to the sautéed onions.
3) Adjust the taste: If you want to make the soup smoother and smoother, you can add a little cream or vegetable milk at the end and stir well.
Wednesday: Vegetable porridge
Ingredients: Rice or millet to taste;Appropriate amount of onion (diced);Carrots to taste (sliced or diced);Appropriate amount of celery (cut into sections);Moderate amounts of other favorite vegetables (e.g. corn, green beans, etc.);Appropriate amount of water or vegetable stock;Cooking oil or butter in moderation;Salt and pepper to taste (adjust to taste).
Production Steps:1Wash the rice or millet and soak it for a while.
2.Heat cooking oil or butter in a pan, add the onion and sauté until fragrant.
3.Add the carrots, celery, and other vegetables and continue to stir-fry for a few minutes.
4.Add the washed rice or millet to the pan and stir-fry it with the vegetables for a while so that the rice grains are evenly coated with oil.
5.Pour in water or vegetable stock, about 3-4 times as much water as rice and vegetables.
6.Bring to a boil over high heat and turn to low heat to cook, stirring often to prevent sticking to the bottom of the pan.
7.When the rice is soft and the vegetables are soft, season with salt and pepper to taste.
Tips: 1) Vegetable pairing: You can choose different vegetable combinations according to your taste and preferences to increase the taste and nutrition.
2) Taste adjustment: If you prefer a denser porridge, you can cook it for longer or stir it with a blender at the final stage.
3) Add the egg mixture: If you prefer, you can slowly pour in the beaten egg mixture in the last few minutes and stir well to increase the nutrition and taste.
Thursday: Milk cereal
Ingredients: oatmeal or other favorite cereals in moderation;Appropriate amount of milk (regular milk or plant-based milk);Fruits in moderation (e.g. bananas, strawberries, blueberries, etc.);Nuts or seeds (e.g. walnuts, almonds, sunflower seeds, etc.) (optional).
Production Steps:1Prepare a modest portion of cereal, which can be added to the bowl according to individual needs.
2.Pour in enough milk and cover the cereal. The amount of milk can be adjusted according to your taste and preferences.
3.Wait a few moments for the cereal to fully absorb the moisture from the milk and become soft.
4.You can add some fruit pieces, such as bananas, strawberries, blueberries, etc., to increase the taste and nutrition.
5.If you prefer, sprinkle with a few nuts or seeds, such as walnuts, almonds or sunflower seeds, to enhance taste and nutrition.
6.Stir well and enjoy.
Tips: 1) Choose cereals: Choose cereals with different flavors and particle sizes, such as oatmeal, whole cereals, etc., according to personal preference.
2) Add other ingredients: Depending on the taste, you can add honey or maple syrup to sweeten it, or you can add some dried fruit or other fresh fruits.
3) Soaking time: If you prefer a softer and waxier taste, you can mix the cereal with milk in advance and leave it for a while before eating.
Friday: Shredded tofu boiled noodle soup
Ingredients: Appropriate amount of tofu (shredded);Appropriate amount of noodles (you can choose your favorite type of noodles, such as dried noodles, pasta, etc.);Moderate amount of vegetables (e.g. greens, carrots, shiitake mushrooms, etc., choose according to personal taste);Appropriate amount of green onion, ginger and garlic (chopped);Moderate amount of cooking oil;Appropriate amount of clear broth or vegetable stock;Salt to taste, pepper (to taste).
Production Steps:1Boil a pot of water, bring to a boil and put the noodles in the pot to cook. Once cooked, remove and set aside.
2.In another pot, add an appropriate amount of cooking oil, add green onions, ginger and garlic and stir-fry until fragrant.
3.Add shredded tofu and favorite vegetables and stir-fry.
4.Pour in the broth or vegetable stock, bring to a boil, reduce the heat and cook until the vegetables are tender.
5.Add salt and pepper to taste.
6.Put the boiled noodles in the soup and cook for a minute or two to allow the noodles to fully absorb the flavor of the soup.
7.Remove from heat and place in a bowl.
Tips: 1) Choose tofu: You can choose tender tofu or spiced tofu according to your personal taste.
2) Vegetable Pairing: The choice of vegetables can be based on personal preference, such as spinach, greens, carrots, shiitake mushrooms, etc.
3) Add seasonings: Soy sauce or other seasonings can be added to the soup base according to personal taste.
Saturday: Light tofu
Ingredients: Appropriate amount of soft tofu;Appropriate amount of green onion, ginger and garlic (add according to personal taste);Moderate amount of cooking oil;Appropriate amount of clear broth or water;A pinch of salt;A little light soy sauce (optional).
Production Steps:1Cut the tender tofu into cubes and set aside.
2.Add an appropriate amount of cooking oil to the pot, heat it, add the green onion, ginger and garlic and stir-fry until fragrant.
3.Add the sliced tofu cubes and stir-fry lightly to avoid crumbling the tofu.
4.Slowly add the broth or water so that the tofu is just submerged and bring to a boil over high heat.
5.Add a pinch of salt to taste, and add a little light soy sauce to taste (you can skip it if you like).
6.Stir gently and cook until the tofu is heated through.
Tips: 1) Choose tofu: Tender tofu is more suitable for this dish and has a more delicate taste.
2) Cooking Tips: Cook the tofu gently so that it doesn't break. It is best to stir gently with a spatula when stir-frying.
3) Seasoning method: Light tofu is usually light, but a little seasoning can be added according to personal taste.
Sunday: Fish fillet porridge
Ingredients: Appropriate amount of fish fillet (fresh fish fillet or frozen fish fillet is acceptable);Rice in moderation;Appropriate amount of ginger slices;Appropriate amount of green onions;Appropriate amount of water or stock;A pinch of salt and pepper (adjust to taste);A little light soy sauce (optional).
Production Steps:1Wash the rice and soak it for a while.
2.Add an appropriate amount of water or stock to the pot, add an appropriate amount of rice, ginger slices and green onions, bring to a boil over high heat, turn to low heat, and cook until a thick paste.
3.Wash the fillets and cut them into slices of the appropriate size for later use.
4.When the porridge is cooked until the rice is soft, add the fish fillets and stir gently.
5.Continue to cook over low heat until the fillets are cooked through and the porridge is thick.
6.Add salt and pepper to taste and add a little light soy sauce if you like.
7.After cooking, remove the ginger slices and green onion segments, put them in a bowl and serve.
Tips: 1) Choose fish fillets: You can choose your favorite fish for fillets, such as sea bass, carp, etc., and choose fresh and tender parts for fish fillets.
2) Rice Processing: It is best to soak the rice for 30 minutes to 1 hour in advance, so that the porridge will be smoother.
3) Cooking time: The fillet should not be cooked for too long to avoid overcooking and poor taste. It can be left on top of the cooked porridge for a while, and the fillets are cooked thoroughly before eating.
This seven-day-a-week liquid diet provides families with a wide variety of options to adjust their diet and special needs. Whether it's soft porridge, light soup, or rich protein**, these recipes are designed to provide plenty of nutrition and comfort for your family. However, when creating a diet plan, it's important to make adjustments based on personal tastes, preferences, and your doctor's advice to ensure that the food you serve meets their health needs. Hopefully, this liquid diet will help you provide your family with a balanced and delicious diet to help them stay healthy during their recovery or special phases.