Confinement is a traditional custom in China. Due to the vast territory of our country, the time of confinement varies from place to place, from one month in some areas to 100 days or even longer in some areas, so the diet during confinement is naturally quite different. Some areas in the south should eat a lot of soup and meat during confinement to help pregnant women supplement their nutrition, while some areas in the north only eat boiled eggs and drink millet porridge. With modern people paying more and more attention to healthy diet, Yuezi also pays attention to scientific diet. For women who have just experienced childbirth, it is inevitable that big fish and big meat are too greasy and difficult to digest, which is not conducive to physical recovery. Although eggs and millet gruel are good for your health, it is inevitable that the nutritional structure is too monotonous if you only eat these two kinds, and mom has no appetite at all, so it is difficult to swallow them all the time.
In fact, many foods can be eaten during confinement, as long as they are kept light and mild, especially some vegetables and fruits, which provide balanced nutrition for pregnant women and help prevent constipation, which is a headache for many pregnant women. Today, I will share with you eight dishes that are very suitable for confinement. They are delicious without meat, light and easy to digest, and have good nutrition absorption, which is helpful for postpartum recovery. Let's take a look together ~
Ingredients: broccoli 1 piece, 20 fresh shrimps, half a carrot, a little corn oil and salt, a little light soy sauce.
1. Tear the broccoli into small flowers, put it in clear water, add 1 tablespoon salt and 1 tablespoon flour, stir well, let it stand for 5 minutes, and then rinse it with clear water.
2. Prepare half a carrot, clean it, peel it, and cut it into even carrot slices for later use.
3, maternal meals should try to choose fresh ingredients, so we'd better choose fresh live shrimp, wash the fresh shrimp, shell the shrimp line, and then wash it for later use.
4. Boil some hot water in the pot. After the water boils, put the broccoli in the pot, blanch it for about 1 min, take it out and drain it after discoloration.
5. Pour some corn oil into the pot. When the oil is hot, add the shrimps, fry them on medium heat until the color turns red, and serve them out for later use.
6. In the bottom oil of the pot, continue to add carrot slices, stir-fry for one minute over medium heat, then add broccoli and carrots, season and cook with 1 tablespoon soy sauce, and finally add shrimp and stir-fry again, add a little salt, stir-fry until it tastes good, and then turn off the heat and take out the pot.
Ingredients: 250g peas, 0/50g beef/kloc-0, half carrot, a little oyster sauce cooking wine, starch 1 tablespoon, a little cooking oil and salt.
1. Clean beef, preferably beef tenderloin, then cut into small pieces, add soy sauce, cooking wine, oyster sauce, cooking oil and starch, mix well, and marinate for 15 minutes.
2. Wash peas. After washing carrots, cut them into diced carrots with uniform size.
3. Heat a proper amount of hot water in the pot, put the peas in the pot, cook for about 3 minutes, cook the peas until they are broken, and then take them out.
4. Pour a little cooking oil into the pot, add the marinated beef, spread it out with a shovel, stir fry over medium heat until it changes color, then add the diced carrots and stir fry with the beef for about 30 seconds.
5. Finally, add peas, stir-fry with beef and carrots until full flavor, then turn off the fire and put on a plate.
6. The beef fried in this way is tender and the peas are delicious.
Ingredients: 8 okra, 3 eggs, a little oil and salt, and proper amount of milk.
1. Soak the okra in clean water, then add some salt, wipe off the fluff on the surface of each okra, then rinse it off, put it on the chopping board and cut off the head.
2. Boil the water in the steamer in advance, put the okra into the steamer, steam for 5 minutes on high fire, steam the okra until it is broken, and then take it out.
3. Let the steamed okra cool a little, then put it on the chopping board and cut it into small pieces with a thickness of about 1 cm.
4. Prepare 3 eggs into a bowl, add 3 spoonfuls of milk, and mix the egg liquid and milk evenly for later use.
5. Pour a little cooking oil into the pot, turn the bottom of the pot, pour the okra, then pour the egg liquid into the pot and cover the okra. After the bottom of the pot is slightly solidified, gently turn over and simmer until it is completely solidified, then turn off the fire and take out the pot.
6. The addition of milk can enrich nutrition and make the taste of eggs more fluffy and soft.
Ingredients: lotus root 1 segment, pork tenderloin 100g, half a spoonful of soy sauce, a little white pepper, half a spoonful of cooking wine, proper amount of oil and salt, and a little chopped green onion. A little white vinegar
1, choose fresh white lotus root, peel it, then rinse it, cut it into thin slices, then wash the starch on the surface, and soak it in clear water to avoid blackening.
2. Prepare a small piece of pork tenderloin, wash and dry it, cut it into small pieces, put it in a bowl, add a little soy sauce, cooking wine, white pepper and cooking oil, and marinate it evenly 15 minutes.
3. Pour a little cooking oil into the pot, put the pork into the pot, stir-fry it with medium heat until it changes color, and take it out for later use.
4. Put the lotus root in the bottom oil of the pot, stir fry quickly until it is broken, then add the pork fried in advance and stir fry together again.
5, add a little salt to taste, and finally cook a little white vinegar along the pot to add fragrance. Sprinkle chopped green onion before cooking.
Ingredients: 250g rape, 8 mushrooms, a little minced onion and garlic, half a spoonful of oyster sauce, and a little oil and salt.
1, cut off the roots of rape, break the leaves, put them in clean water, add a little salt to melt them, soak them for 5 minutes, gently scrub them and drain them for later use.
2. Clean the mushrooms, dry the water on the surface with kitchen paper, put them on the chopping board and cut them into thick slices. There is no need to cut it too thin, the thickness is about 3 mm, and each mushroom can be cut into 3-4 pieces, otherwise it will be tasteless after frying.
3. Pour a little cooking oil into the pot, add half of minced garlic and chopped green onion and stir-fry until fragrant, then add the mushroom slices and stir-fry until soft and rotten, and separate the soup.
4. At this time, add the other half of chopped green onion and minced garlic and stir well. Add small rapeseed and continue to stir fry quickly until the rapeseed becomes discolored and broken.
5. Add half a spoonful of oyster sauce to taste, and finally add a little salt to taste. Turn off the fire.
Ingredients: half a piece of tender tofu, a handful of fresh mushrooms 1 0, fresh shrimp 10, appropriate amount of chopped green onion, a little white pepper, a little cooking oil and a little salt.
1. Cut the tender tofu into pieces about half a centimeter thick, put it in a steamer, steam for 8 minutes on high fire, and take it out for later use.
2. Cut off the roots of the fresh mushrooms, then clean them and squeeze out the water for later use. Wash the fresh shrimp, cut off the shrimp legs and take out the shrimp line.
3. Add a little cooking oil to the pot, add fresh shrimp, stir-fry until the fresh shrimp becomes discolored, stir-fry with shrimp oil, and continue to stir-fry with fresh mushrooms 1 min.
4. Add the right amount of hot water to the pot. If the water doesn't pass the ingredients, continue to open the fire to boil.
5. Put the tofu into the pot, continue to simmer with prawns and seafood mushrooms for 5 minutes, finally add a little salt and white pepper to taste, and sprinkle a little chopped green onion before turning off the fire.
Ingredients: 5 fresh chicken wings, medlar 1 spoon, soy sauce 1 spoon, salt, corn starch, cooking oil and ginger slices.
1. Choose fresh chicken wings, clean them, cut them into small pieces, wash them again, and drain the excess water.
2. Add soy sauce, salt, corn starch and cooking oil to the chicken wings. Cover it with plastic wrap to avoid water loss, and marinate it for about 1 hour to make it fully tasty.
3. In the process of curing chicken, we cut some small ginger slices for use, and at the same time clean the medlar for use.
4. After the chicken is marinated, put the ginger slices into the chicken evenly and sprinkle with medlar.
5. Boil the water in the steamer in advance. After SAIC, put the chicken in a steamer, continue steaming for about 20 minutes, and steam the chicken.
6. The chicken steamed in this way is very tender and has good nutrition absorption. You can also add some mushrooms to taste according to your own preferences.
Ingredients: iron stick yam 1, auricularia auricula 10, half a green pepper, a little oil and salt, and a little chicken essence.
1, clean the iron bar yam, put on disposable gloves, peel it, and then cut it into small slices for later use.
2. Soak the fungus in advance, then clean it and cut it into small pieces for later use.
3. Take half of green and red peppers, wash and cut into small pieces. All ingredients should be as consistent as possible in shape and size.
4. Boil some hot water in the pot. After boiling, add yam, blanch for about 2 minutes, and take it out. Put the auricularia auricula into the pot, blanch for 2 minutes, and then take it out to control the water.
5. Heat oil in the pot, add green and red pepper slices, stir-fry quickly until it is broken, then add yam and fungus to stir-fry, add a little salt and chicken essence to enhance fragrance and taste, stir-fry evenly until it tastes good, and then go out of the pot.