In the fifth week of pregnancy, in addition to insisting on folic acid supplementation, pregnant mothers are also advised to eat more nuts, which is beneficial to the baby's brain development. For the diet, it is suggested to diversify, change to eat if you can't eat, and eat more digestible food. The following is a small recipe for five weeks of pregnancy, one dish a day, to eat a healthy baby.
First, pumpkin millet porridge
Ingredients: rice 100g, pumpkin 200g, millet 50g, appropriate amount of water, a little oil and a little salt.
Step: 1. Clean the ingredients and dice the pumpkin.
2. add water to the pot. After the water boils, add rice and millet, stir, and then turn to millet.
3. After the millet is boiled for 40 minutes, drop a little oil and add the diced pumpkin.
4. When the pumpkin is ripe, add a little salt to taste according to personal taste.
Second, asparagus shrimp porridge
Ingredients: 6 asparagus, shrimp 100g, rice 200g, shredded ginger, olive oil, salt, cooking wine, sugar, black pepper and sesame oil.
Step: 1. After washing rice, drop a little olive oil to marinate.
2, shrimp with salt, sugar, pepper, cooking wine, ginger.
3. Cut off the old roots of asparagus, dice the middle part and cut the top into small pieces.
4. Boil the water in the pot and add the rice. After the water is boiled again, stir until the rice grains bloom.
5. Cook the porridge on low heat until it becomes thick, add diced asparagus and shredded ginger, and cook for 5 minutes.
6. Add shrimps and asparagus strips, and season with salt and pepper. After the shrimp is cooked, drop a few drops of sesame oil to eat.
Third, raw rolled fish porridge
Ingredients: appropriate amount of rice, fish fillet 100g, a little salt, chicken essence, sugar, cooking wine, starch, salad oil, shredded ginger, chives, sesame oil and pepper.
Step: 1. Cook the rice porridge in the pot first, and marinate the fish fillets with salt, sugar, chicken essence, cooking wine, salad oil and starch for 5 minutes.
2, ginger shredded, chives cut into chopped green onion;
3. Add shredded ginger to the rice porridge and cook for 5 minutes, then stir with a spoon until the rice thickens.
4. Add fish fillets and stir. When the fish fillets change color, add salt and chicken essence to taste.
5. After turning off the fire, sprinkle with chopped green onion, appropriate amount of pepper and a few drops of sesame oil. Stir well and serve.
Fourth, chicken porridge with mushrooms.
Ingredients: rice 100g, chicken breast 50g, mushrooms 50g, carrots 50g, celery 50g, white pepper 50g, salt 50g, sesame oil 50g and starch 50g.
Step: 1. Wash the rice, soak it for 20 minutes, and then cook it until it blooms.
2. Mushrooms are soaked and shredded in advance. Dice chicken breast, marinate with salad oil, white pepper and starch for 10 minute, and dice carrot and celery.
3. After the rice blooms, cook for 15 minutes until the mushrooms taste, then add the chicken breast, carrots and celery and stir well.
4. When the chicken is cooked, add salt and white pepper and appropriate amount of sesame oil and mix well.
Five, walnut tremella purple potato porridge
Materials: rice 120g, purple potato 1, tremella 10g, 4 walnuts, and appropriate amount of salt.
Step: 1. Soak tremella and tear it into small flowers. Peel and dice the purple potato. Chop the walnuts and stir-fry them to add flavor.
2. Cook the rice in boiling water until it becomes sticky.
3. Add the purple potato to boil, then pour in the tremella, and cook for 40 minutes on low heat, paying attention to stirring during the period to avoid burning the pot.
After 4.40 minutes, add walnuts and stir well, then add sugar or salt to taste.
Six, sweet potato jujube porridge
Ingredients: rice, sweet potato and red dates.
Step: 1. Peel the sweet potato and cut into pieces, wash the red dates and wash the rice.
2. Put all the ingredients together in water and cook until they are sticky.
Seven, miscellaneous grains porridge
Ingredients: black beans 15g, mung beans 20g, red beans 30g, glutinous rice 60g, rice 2 10g, clear water.
Step: 1. Get all the materials ready. Beans can be soaked in water for 30 minutes first.
2. Wash all the materials, put them into a pot in proportion and add water to boil.
3. Cook until the bean ingredients bloom, then cook with low heat, and stir properly in the middle to avoid burning the pot. You can cook it when it's sticky.