The method of nutritious diet in the ninth month of pregnancy is very simple, and it is a common dish in the diet of pregnant women. The taste of a nutritious diet for nine months of pregnancy belongs to maotai, and the practice belongs to stew. But how to make a nutritional diet in the ninth month of pregnancy is the best, mainly depending on your own tastes and habits to adjust the details, so let yourself follow your feelings to make a nutritional diet for the ninth month of pregnancy ~ ~ This month, we introduce some nutritious marine foods to pregnant women.

Marine animal food is called high-priced nutrition by nutritionists. They are rich in fat, cholesterol, protein, vitamins A and D, which are closely related to the normal functions of eyes, skin, teeth and bones. According to research, sea squid contains a lot of fat, and this fat has a special function, which is beneficial to normal metabolism. Marine fish can also provide rich minerals, such as magnesium, iron, iodine and other elements, which have a good effect on promoting fetal growth and development. In addition, marine animal food also has the characteristics of low calorie and high protein. 100g fish can provide 1/ 3~? Protein supply for adults. However, it only provides less than 100 kcal of calories, so it is beneficial and harmless to eat more high-fat marine animal foods.

Raw materials of purple vegetable roll: 750g river eel, 5 lavers, 3 eggs, 5 onions, Jiang Mo, yellow wine, salt, monosodium glutamate, starch and sesame oil.

Exercise:

① Wash the eel, cut it along the back with a knife, remove the back bone, peel, tendons and thorns, cut it into fine mud with a knife, put it in a bowl, and add Jiang Mo, yellow wine, refined salt, monosodium glutamate and egg white (1). 100g cold water, stir vigorously, and then mix with starch and sesame oil to make fish slurry.

2 Knock the eggs into a bowl, add starch and salt, beat them evenly with chopsticks, and spread them into 5 egg skins in the pot for later use.

(3) Spread a piece of laver on the countertop, cover it with a layer of egg skin, then spread a layer of fish paste with an onion in the middle, and roll it up in turn. Methods Make 5 strips in turn, put them in a steamer, steam them on high fire for 10 minutes, take them out, let them cool, and cut them into pieces with an oblique knife.

Fish wonton raw materials: clean fish 125g, pork stuffing 75g, green leafy vegetables 50g, Shaoxing wine 5g, chopped green onion 5g, dried starch 50g, monosodium glutamate 0g, refined salt 1g and cooked chicken oil 5g.

Exercise:

① Chop the fish into paste, add 0.5g refined salt and mix to make 18 fish balls; Put the dry starch on the chopping block, put the fish balls into the starch and roll them one by one, so that the fish nine is sticky after soaking the dry starch, and roll them into thin slices with a diameter of about 7 cm with a rolling pin, that is, the skin of fish wonton.

② Make pork stuffing into 18 stuffing, roll it up with fish wonton skin and knead it into a ball.

(3) Simmer the pot, put1000g of water to boil, add wonton, and gently stir with chopsticks to avoid sticking to the pot. Lift wonton to the surface with low fire for about 5 minutes, and then take it out.

(4) Add salt and Shaoxing wine to the soup, add green leafy vegetables (leeks and coriander can be used) after boiling, add monosodium glutamate, pour into a bowl filled with wonton, sprinkle with chopped green onion and pour with chicken oil.

Features: white skin and red meat, smooth and tender texture, fresh and delicious.

Raw materials of vinegar cabbage: lotus white 750g, vegetable oil 50g, soy sauce 10g, vinegar 2.5g, salt 0.5g and water starch 50g.

Exercise:

(1) Lotus white (or curly white) Remove the old leaves and stems, wash, cut into pieces about 4 cm square, add salt (l g) and marinate evenly for about 1 min.

② Mix soy sauce, salt (1.5g), vinegar, water starch, etc. Turn into juice in a bowl.

③ Heat the wok on the fire. When the vegetable oil is heated to 70%, stir-fry the cabbage, add soup (75g) and cook the juice until the juice becomes thick.

Features: fresh and hot, with outstanding vinegar taste, suitable for next meal.

Ingredients of croaker soup: croaker 500g, lean meat 100g, leek 50g, egg 1, soy sauce. Cooking wine, monosodium glutamate, Jiang Mo, vinegar, a little starch,100g edible oil.

Practice: remove the head, tail and bones of yellow croaker, wash the skin with clear water, put it in a plate, put ginger slices and a little cooking wine, steam in a cage for 10 minute, take out the cleaned bones and pull them up for use; Cut the lean meat into shreds. Heat the pan, add 100g cooking oil, stir-fry shredded pork in the pan, and add cooking wine. Soy sauce, that is, put the fish in a pot, add 1 bowl of soup, add vinegar and starch after boiling, and finally add broken eggs, leeks and ginger powder, and add 50 grams of cooked oil to serve.

Features: This dish tastes like crab meat.