Chicken with yam and mushroom

Ingredients: yam 100g, chicken leg 1 piece, carrot 1 piece, 5 fresh mushrooms, salt, sugar, cooking wine and soy sauce.

Exercise:

1. Wash, peel and cut the yam; Peel carrots and slice them; Soak the mushrooms until they are soft, remove the pedicle and put a cross knife on them.

2. Wash the chicken legs, chop them into small pieces, blanch them with boiling water, drain them after removing blood.

3. Put the drumsticks into the pot, add salt, sugar, cooking wine, soy sauce and water, add mushrooms and cook together, and simmer.

4. After boiling for 10 minutes, add carrot slices and yam slices, and then cook until the yam slices are cooked.

Health tips: Yam contains amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption of the spleen and stomach; Moreover, yam contains saponins, mucus, choline, vitamin C and other nutrients and a variety of minerals, which has a good therapeutic effect on aiming at mothers to eliminate pregnancy fatigue. Chicken protein has high proportion, many kinds and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit.

2. Practice of nutrition diet for pregnant women during pregnancy

Steamed Amomum villosum

Raw materials: 250g of perch, 0/0g of Amomum villosum/kloc, 0/0g of ginger/kloc, and appropriate amounts of cooking wine, refined salt, sesame oil and monosodium glutamate.

Exercise:

1. Mash Amomum villosum, cut ginger into fine grains, put it in the belly of perch and put it in a bowl.

2. Add cooking wine, refined salt, sesame oil, monosodium glutamate and water, and steam in a steamer. Eat as a dish or snack, eat meat and drink soup.

Health tip: Reinforce the middle and prevent miscarriage. It is suitable for vomiting and fetal restlessness caused by spleen deficiency and qi stagnation.

3. Practice of nutrition diet for pregnant women during pregnancy

Fried chicken gizzard liver powder

Ingredients: rice noodles 250g, chicken gizzard 150g, onion 50g, loofah 100g, peanut oil 300g (about 60g), salt 5g, sugar 5g, wet starch 10g, chopped green onion and cooking wine, a little fresh soup.

Exercise:

1. Wash chicken gizzards and chicken livers respectively, cut them into small slices, put them in a bowl, add a little salt, sugar, wet starch and cooking wine, mix well and size them; Scrape off the skin of towel gourd, wash and cut into small triangular pieces; Peel onion, wash and cut into strips; Blanch the rice noodles with boiling water and remove the water.

2. Set the pot on fire, put the oil until it is 50% to 60% hot, paste the chicken gizzards and liver slices, cut them open with chopsticks, slide them for about 1-2 minutes until they are 70% to 80% ripe, and take out and control the oil. Leave the bottom oil in the original pot, put it on the tempering, heat it to 70%, pour in rice flour and a little salt, stir-fry for 3 minutes, soften it, then take it out of the pot and plate it.

3. Set fire to another pot, add a little oil, heat to 70% heat, add towel gourd slices and onion strips, and fry for about 2 minutes until half cooked. Add smooth liver slices, add the remaining salt, sugar and a little fresh soup, adjust the taste, stir-fry the juice for a while, sprinkle with chopped green onion and stir-fry, and serve.

Health tip: Chicken liver has the effect of nourishing liver and kidney, and chicken gizzard-membrane has the effect of invigorating spleen and stomach. Chicken gizzards are the muscular stomachs of chickens. The stomach of birds is divided into muscular stomach and glandular stomach. The glandular stomach is small and secretes gastric juice, while the muscular stomach is large and thick, which is responsible for storing and grinding food. Chicken liver nourishes liver and kidney, and treats liver deficiency and dim eyes, malnutrition in children and fetal leakage in women. This dish is made of a variety of raw materials, rich in nutrition, often eaten by pregnant women, and can prevent iron deficiency anemia.

4. Practice of nutrition diet for pregnant women during pregnancy

Fried celery with dried tofu

Ingredients: 300 grams of celery, 3 pieces of fragrant dried fruit, 3 grams of salt and 3 grams of sugar.

Exercise:

1. Pick the leaves of celery, cut off the roots, clean them, and cut them into one-inch long sections.

2. Cut the dried incense into two pieces in batches, and then change the knife into silk.

3, hot pot into the oil, when the oil temperature, pour in the dried fragrant and stir-fry the fragrance.

4, pour celery, stir fry a few times, add salt and sugar, stir fry evenly and then fire for 20 seconds.

Health tip: This dish is rich in iron, calcium, phosphorus, vitamin C, protein and other nutrients. Eating celery often has an auxiliary therapeutic effect on hypertension, arteriosclerosis, anemia, neurasthenia and rickets in children. Eating early for pregnant women can not only get comprehensive nutrition, but also prevent anemia in the future. Celery is rich in crude fiber, which can increase intestinal peristalsis, prevent early constipation of pregnant women and help protect the fetus.

5. Practice of nutritional diet for pregnant women during pregnancy.

Broth with malt and red dates

Raw materials: malt 100g, lean pork 100g, 20g candied dates, and appropriate amount of salt.

Exercise:

1, stir-fry the malt in the pot until it is slightly yellow.

2. Wash the candied dates; Wash lean meat and slice it.

3. Put the candied dates/stir-fried malt into a casserole and cook for 45 minutes on low heat.

4. Add the pork again and turn to high fire to cook the pork.

5. Season with salt before cooking.

Health tip: Malt is rich in vitamin B6, folic acid and phospholipids, which can help expectant mothers to relieve fatigue to some extent.

6. Nutritional recipes for pregnant women during pregnancy

1, First month diet: a nutritious diet for pregnant women at all stages of pregnancy. In the early pregnancy, the fetus grows slowly, and the daily weight only increases about 1 g. If the nutritional needs of pregnant women are small, they will have different pregnancy reactions. Such as: millet porridge, pork liver soup, kelp tofu soup, eat more fruits. Avoid eating: cold, greasy, too sweet, too greasy and other foods with heavy taste.

2. Diet in the second month: Pregnant women should eat foods containing protein, fat, calcium, iron, zinc, phosphorus, vitamins (A, B, C, D, E) and folic acid in moderation during this period, so as to make the fetus grow and develop normally. Such as: crucian carp soup, stewed mutton with radish, pork liver with sauerkraut; All kinds of fruits; Millet porridge, corn paste (mainly light).

3, the third, fourth and fifth month recipes: nutrition in the second trimester. Fetal growth speed is accelerated, and fetal weight can increase by 10g every day, so pregnant women should eat more nutritious food to ensure the needs of various nutrients. In addition to the regular three meals a day, add another meal in the afternoon. Eat more taro, garlic sprout, fresh day lily, potherb mustard, coriander, rape, leek, celery, Chinese cabbage and so on. The contents of cellulose and pectin in fruits are mostly peaches, olives, fresh coconut meat, begonia, sand fruit and so on.

4. Diet in the sixth and seventh months: Iron intake is essential at this stage, because iron is an important mineral, and its function is to produce hemoglobin (a component of red blood cells), which transports oxygen to cells. The human body needs to ingest a small amount of iron and store it in tissues, so the fetus can absorb iron from this "warehouse" to meet its own needs. Therefore, pregnant women must eat more iron-containing foods during pregnancy, such as milk, meat, leafy vegetables and fruits. Fish-flavored liver tablets, Chinese yam chicken soup, spinach soup, garlic oil wheat, crucian bean curd soup, carrot mutton soup, millet porridge, corn paste.

5, the eighth, ninth and tenth month recipes: in the third trimester of pregnancy, the fetus grows faster. With the growth of the fetus, the gastrointestinal volume of pregnant women decreases, so pregnant women should eat more and eat less. In the meantime, we should diversify our diet, expand the sources of nutrients and ensure the supply of nutrients. Such as: lotus seed chicken head porridge, beef bone soup, sparerib soup, fish head tofu soup, pigeon soup, millet porridge, corn paste; Eat more Chinese cabbage, fruits, kelp, laver, leek, eggs, milk and black fungus.

The above is the information about pregnant women's nutritious diet during pregnancy. Pregnant women should supplement nutrition in different periods, so they should know when to eat and what to eat, especially the timeliness of pregnancy test and nutrition. Otherwise, eating food by mistake will not only lead to the loss of nutrition, but also lead to abortion.