We drink porridge during lactation, and millet gruel is our standard here. Northerners like millet, because it nourishes the stomach and people, and the effect of milking is also very good. The abundant milk of northern mothers is largely due to millet porridge. Mothers who like to eat lighter can directly cook pure millet porridge, which has a particularly good effect of warming the stomach and milking.

Eight-treasure porridge

When it comes to porridge, most mothers will not refuse it, and the materials can be chosen according to their own situation. Breast-feeding mothers can add peanuts, black beans, red beans, red dates and black rice, as well as glutinous rice, lotus seeds and various miscellaneous grains, which are nutritious and delicious.

Vegetable minced meat porridge

We also have another kind of porridge here, which is also a long-term guest in the month-glutinous rice, which is actually vegetable minced meat porridge. The specific method is as follows:

put a little base oil in the pot, heat it, add ginger slices and a star anise, stir-fry until fragrant, add pork foam or beef foam and stir-fry until discolored, then add shredded Chinese cabbage and stir-fry until soft, add it to the cooked rice porridge, cook for five minutes, and add appropriate amount of salt to taste.

this is a traditional practice, and you can change it into spinach and rape according to your preference, which are all good. I often eat it when I am breastfeeding, and the milk is especially enough. When the baby is older, it is also good to make complementary food.

When drinking porridge during lactation, what you want is the effect of milking. Cooking porridge does not need to be too greasy and too much seasoning, just refreshing and delicious.