Pregnant women consume most of their body’s energy during menstruation. In many cases, the energy they supplement is often not enough, because women are not the only ones who need nutrition during menstruation. The fetus also needs to absorb nutrients. So in terms of diet, targeted supplements are needed. So what supplements should girls take during menstruation? What supplements should girls take during menstruation?

Women should pay attention to nutrition during the menstrual period and appropriately supplement nutrients with blood-enriching effects. Food can also be adjusted according to women's different physical characteristics using traditional Chinese medicine diet therapy. What are the recipes for menstrual health care?

1. Black glutinous rice porridge

Ingredients: 30 grams of jujubes, 10 longans, 100 grams of black glutinous rice, and appropriate amount of brown sugar.

Method:

1. Wash the jujube and set aside.

2. Peel and wash the longan and set aside.

3. Wash the black glutinous rice, add jujube and longan in appropriate amount of water and cook it into a porridge shape. Add appropriate amount of brown sugar according to taste.

2. Custard porridge

Ingredients: 250 ml of milk, 1 egg yolk, 2 fragrant pears, 100 grams of japonica rice, and appropriate amount of rock sugar.

Method:

1. Peel and core the pears, cut into cubes, add appropriate amount of rock sugar and steam for 15 minutes.

2. Boil the eggs, remove the yellow and break them into pieces.

3. Add the milk to the washed japonica rice and boil it into porridge.

4. Put the diced pears and egg yolks into the cooked porridge.

3. Lotus root, fungus and old duck stew

Ingredients: 500 grams of fresh lotus root, 60 grams of black fungus, 1 old duck, appropriate amount of refined salt, chicken essence, ginger and rice wine.

Method:

1. Wash the lotus root and cut into pieces for later use.

2. Soak the black fungus in warm water, wash it and set aside.

3. Wash the old duck, add ginger and rice wine and simmer it until it is cooked. Add the lotus root and black fungus until cooked, then add an appropriate amount of refined salt and chicken essence.

IV. Yam, Chestnut and Pork Belly Stew

Ingredients: 500 grams of fresh yam, 50 grams of chestnuts, 1 pork belly, appropriate amount of ginger, alcohol salt.

Method:

1. Peel the fresh yam, wash it, and cut it into pieces for later use.

2. Peel and wash the chestnuts and set aside.

3. Wash the pork belly several times with flour or refined salt, wash it with water and cut it into pieces. Add an appropriate amount of ginger, wine and water. When it is eighty-mature, add yam and chestnuts and cook until cooked. Just enough refined salt. Recipes for replenishing blood after menstruation

1. Longan, donkey-hide gelatin, and red date porridge

Ingredients: 100 grams of japonica rice, 20 grams of longan meat, 10 grams of donkey-hide gelatin, 10 grams of dates (dried), and 15 grams of white wine.

Method: Wash the japonica rice, soak it in cold water until it swells, and drain the water. Take a large cup, pour boiling water, put donkey-hide gelatin and white wine into a small cup; place the small cup in the boiling water until donkey-hide gelatin dissolves. Remove impurities from the longan meat, wash it, wash and remove the core from the red dates. Add about 2000 ml of cold water, longan and red dates into the pot, cook over medium heat until one-third of the water remains, add japonica rice, bring to a boil over high heat, then simmer over low heat to form porridge, add melted donkey hide gelatin and stir well.

2. Cordyceps chicken soup

Ingredients: 1500 grams of chicken, 30 grams of cordyceps, 15 grams of longan, 10 grams of dates (dried), 10 grams of salt, 2 grams of MSG.

Method: Kill the chicken, wash it, and remove the internal organs; wash and remove the core of the jujube, and put it into the pot together with the cordyceps and longan meat. Use 5 to 6 bowls of water, boil for about 5 hours, add salt and MSG to taste, and then drink.

3. Black-bone chicken glutinous rice porridge

Ingredients: 150 grams of glutinous rice, 1200 grams of black-bone chicken, 6 grams of green onions, 4 grams of ginger, 2 grams of salt, 2 grams of MSG, 10 grams of cooking wine .

Method: Wash the glutinous rice, soak it in cold water for two to three hours, take it out, and drain the water; rinse the black-bone chicken, put it into a pot of boiling water and drain it; wash the green onion and ginger and cut them separately. Cut into sections and pieces for later use. Take a pot, add cold water, black-bone chicken, green onions, ginger slices, and cooking wine. Bring to a boil over high heat, then simmer over low heat until the soup is thick and the chicken is tender. Take out the black-bone chicken, remove the green onions and ginger slices, add glutinous rice, bring to a boil over high heat, then reduce to low heat, and continue cooking until the porridge is complete. Remove the chicken and shred it into pieces, then add it to the porridge, season with salt and MSG, and serve.