Pregnant women's recipes include red ginseng chicken soup, fried chicken with ginger, steamed ribs with lotus root, steamed eggs with clams and scrambled eggs with zucchini as follows:

First, red ginseng chicken soup

Composition:

Half a hen and a little red ginseng;

Accessories:

One piece of salted ginger, half a green onion, and liquor 1 spoon;

The method of red ginseng chicken soup:

1. After the chicken is thawed, chop it into pieces, put ginger and onion in the pot, add appropriate amount of water, boil it, and then blanch the chicken pieces;

2. Add a little peanut oil to the pot, cut chicken oil into pieces, and stir-fry the oil in the pot;

3. Add the cooked chicken pieces, stir fry over medium heat, stir fry until the water is dry, and then add ginger and onion;

4. Pour a spoonful of cooking wine along the edge of the pot, stir fry over high fire, add enough water, and boil over high fire;

5. After the water is boiled, put the red ginseng into the soup pot. After the fire boils, turn to low heat for about 2 hours;

6. Put salt half an hour before cooking, put medlar 10 minute before cooking, and put a little parsley or chives after turning off the fire.

Second, stir-fried chicken with ginger

Composition:

Sanhuang chicken 1, ginger 1, red and green pepper, garlic, sliced, 2 tablespoons of hot sauce;

Seasoning: 2 tablespoons cooking wine, 2 tablespoons soy sauce, a little oyster sauce and a little chicken essence;

Fried chicken with ginger:

1. Prepare 1 Sanhuang chicken, wash and cut into small pieces;

2. Pour oil into the pan, heat it to 70%, add ginger slices and stir fry, add chicken pieces and stir fry, add 2 spoonfuls of cooking wine and continue to stir fry. When the water is slightly dry, add 2 tablespoons of soy sauce and stir fry;

3. Add 2 small bowls of water. If the chicken is not standard, cover the pot and stew for a while. After collecting juice, open the lid, add pepper and garlic and stir-fry for a while;

4. Add 2 tablespoons of hot sauce, a little oyster sauce, stir fry together, and add a little chicken essence.

Third, steamed ribs with lotus root.

Composition:

300g pork chop, 300g lotus root, 5 slices of ginger, 3 cloves of garlic, 2 teaspoons of salt and sugar 1 spoon;

Accessories:

Appropriate amount of cooking wine and onion; Maling disturbance

Steamed ribs with lotus root;

1. Wash pork chops, pour clean water and pork chops into the pot together, boil with strong fire, skim off blood foam, and pick them up and wash them for later use;

2. Peel the lotus root, cut it into pieces with a hob, and slice the ginger and garlic for later use;

3. Add water to the pot, bring it to a boil, then add chopped pork chops, ginger, garlic slices, salt, sugar and cooking wine, turn off the fire and pour it into a big bowl;

4. Put the lotus root ribs into the steamer and choose the meat steaming mode. The default temperature is 100 degrees for 45 minutes.

5. Open the steamer, serve the lotus root ribs and sprinkle with chopped green onion.

Fourth, steamed eggs with clams.

Composition:

200 grams of green clams and 3 earth eggs;

Accessories:

3 slices of salt and ginger, 2 teaspoons of sesame oil, half a tablespoon of soy sauce and chopped green onion;

Steamed eggs with clams;

1. Put Meretrix meretrix into clean water, add proper amount of edible oil, and let it stand for 2 hours to make it spit out sediment;

2. Heat 2 bowls of hot water and add 3 slices of ginger and salt. When the water is boiled, add the clams and stir. After the clams are opened, take them out quickly.

3. After all the clams are fished out, stand still with the cooked clam soup, air it until it is warm, and filter out the ginger and sediment;

4.3 Break up the eggs, and mix the egg liquid and boiled clam water evenly according to the ratio of 1: 1 or 1: 1.5;

5. Put the cooked clams into a sifted egg bowl, cover the surface with plastic wrap, and stick a few holes with a toothpick. After the boiler water is boiled, turn to medium heat. Put the bowl on. Cover the pot tightly and steam for about 8 minutes. Pour sesame oil and light soy sauce before eating, and sprinkle with chopped green onion.

Five, zucchini scrambled eggs

Composition:

Half a zucchini, 2 eggs and carrots;

Accessories:

Chopped green onion, 2 tablespoons vegetable oil, 1 teaspoon salt solution, soy sauce;

Zucchini scrambled eggs:

1. Wash zucchini and cut into thick slices, slice carrots and chopped green onion, break eggs, add salt and mix well for later use;

2. Hot pot hot oil, saute chopped green onion;

3. Pour the egg mixture into a small fire, stir-fry until it is 78% mature, and take it out for use;

4. Add a spoonful of vegetable oil to a hot pot, stir-fry carrot slices slightly, pour in zucchini slices, add salt, stir-fry zucchini slices, slightly change color, and pour in eggs and stir-fry until fully cooked;

5. Add a little soy sauce before cooking to improve color and taste.