You can eat taro during lactation, but taro contains more starch. Eating too much can easily lead to flatulence and indigestion, which has an impact on children's breastfeeding, and may also cause abdominal distension and stomach discomfort. Proper consumption is ok. Don't eat too much, and don't eat leeks, peppers, malt and vitamin B6.

Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other ingredients, among which fluorine content is high, which has the function of protecting teeth.

Taro contains a natural polysaccharide plant gum, which can stimulate appetite, help digestion and stop diarrhea. At the same time, it is rich in dietary fiber, which can relieve constipation and prevent constipation; It can also improve the body's disease resistance and help to recover after illness.

The practice of eating taro during lactation

Crispy taro

Ingredients: 1 taro, 1 egg, 20g cream, 40g sugar, 180g medium gluten flour, 120g lard, 75g warm water, a little taro sauce, 170g low gluten flour.

Exercise:

1. Peel taro, wash, cut into small pieces, and steam for 30 minutes to soften.

2. Take out the steamed taro and mash it while it is hot. Add 20g of cream and 20g of sugar and stir with a spoon.

3. Take180g of medium gluten powder, add 50g of lard and 20g of sugar, and pour a little warm water into the dough.

4. After the noodles are mixed, add taro sauce and knead into a smooth and soft dough. Cover with plastic wrap and wake up for 30 minutes.

5. Roll the loose oil skin into long strips, divide it into 8 parts on average, and cover it with a wet towel to prevent it from drying.

6. Take170g of low-gluten flour, add 70g of lard, and knead it into a smooth and soft dough, which is called pastry.

7. Crush the oil skin, add the pastry and wrap it into a small dough. Roll the dough into a long strip and roll it into a cylinder.

8. Roll the rolled cylinder into a long strip shape, and then roll the rolled long strip dough into a cylindrical shape, which is to make cakes.

9. Cut the dough into small pieces and roll it with a rolling pin into a dough sheet that is thick in the middle and thin around.

10. Wrap the mashed taro in the dough, fold the edge and seal it like a steamed stuffed bun, then gently flatten it, turn it over and wrap it with egg yolk, and put it in the middle layer of the oven 180℃ for 25-30 minutes.

Efficacy: Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. This kind of taro crisp can be used as a delicious snack for nursing mothers.

Fried diced meat with taro

Ingredients: lean meat 150g, taro 150g, garlic, onion, oil, soy sauce, sugar, pepper and starch.

Exercise:

1, cut the meat into 1.5cm square particles, mix well with a little salt and pepper, and then grab well with starch.

2. Cut taro into 1.5cm square particles, put them in a pot and fry for 2 minutes on medium heat, and put them away for later use.

3. Heat the oil to 50% heat, disperse the diced meat, add garlic and stir fry, add soy sauce and sugar 1 min, sprinkle with chopped green onion and take out the pan.

4. Add a teaspoon of sugar and salt, add lemon slices and stir well to taste. Serve.

Efficacy: This fragrant taro fried meat clove is crisp and delicious, which can increase the appetite of wet nurses and is a good choice with rice. But also has rich nutrition and high protein content, and is recommended for wet nurses.