Raw materials: lean pork 150g, ginger 25g, green pepper 25g, oil, soy sauce, refined salt, monosodium glutamate and mung bean sprouts 150g.

Practice: Wash the lean pork, cut it into 6 cm long and 3 mm thick filaments, and mix well with soy sauce; Wash green peppers, remove pedicels, remove seeds and shred, peel and shred ginger. Remove the roots of mung bean sprouts and wash them.

Heat the oil in the spoon, fry the shredded pork until it is 80% cooked, take it out of the spoon and put it in a bowl for later use; Add a little more oil to the spoon, heat it, add shredded green pepper and mung bean sprouts, stir fry a few times, add refined salt, add shredded ginger, stir fry a few times, pour shredded pork, stir fry evenly, add monosodium glutamate, stir fry a few times and take out the spoon.

Description: One of the main ingredients of this dish is ginger. Chinese medicine believes that ginger can warm the stomach and dispel cold. Therefore, eating this dish often can strengthen the stomach, not only increase appetite, but also promote the absorption of nutrients by pregnant women.

"Spicy shredded lamb tripe"

Raw materials: raw lamb tripe 1500g, clean winter bamboo shoots 100g, red pepper 50g, green garlic 50g, lard 150g, cooking wine 20g, salt 10g, monosodium glutamate 1.5g, pepper powder 0g and balsamic vinegar.

Practice: cut the lamb belly into 5 cm long silk; After washing, winter bamboo shoots and red peppers are also cut into 5 cm long shreds, and green garlic is also shredded; Boil the lard, stir-fry the shredded lamb belly to give a fragrance, and cook the wine. Add shredded winter bamboo shoots, shredded red pepper, pepper powder and salt, stir-fry, add soup, monosodium glutamate, shredded garlic, thicken with wet starch, drop a few drops of balsamic vinegar, drizzle with sesame oil, and serve.

Description: spicy and delicious, suitable for appetizing; Pregnant women can stimulate appetite, strengthen the spleen, increase appetite and absorb nutrition.

Shepherd's purse porridge

Raw materials: fresh shepherd's purse 250g, japonica rice 100g.

Practice: Wash and chop shepherd's purse and cook porridge with japonica rice.

Description: tonify deficiency, strengthen spleen and improve eyesight. It can be served warm at breakfast and dinner. Suitable for the elderly, weak, edema, red eyes and dark eyes and pregnant women.

[Xiaowotou]

Materials: 400g of fine corn flour, 0/00g of soybean flour/kloc-,250g of sugar, 0.2g of baking soda and 5g of osmanthus fragrans.

Practice: Mix fine corn flour, soybean flour, sugar and baking soda together, then gradually add warm water, and slowly knead it to look like jiaozi noodles.

Every two do 10; Then dip it in osmanthus water to make steamed buns and steam them on the drawer.

Description: This recipe is rich in trace elements such as protein and sugar, which is very suitable for pregnant women.

[Double Flavored Chicken Ball]

Ingredients: 250g of chicken leg, 250g of chicken breast, 0/00g of hawthorn pear/kloc-,25g of tomato sauce, 50g of sugar, and 0/50g of broth/kloc-. Egg 1, red wine 15g, plain oil 750g (75g), refined salt, clapping essence, bread crumbs, white vinegar, onion, ginger and curry powder.

Practice: Wash the chicken breast, cut it into pieces, make it into meatballs, cook it in a pot, and take it out; Wash hawthorn and remove seeds; Cleaning pears, removing cores and cutting into hob blocks; Slap the chicken leg meat loosely, cut it into diamond-shaped pieces, grab it evenly with refined salt, monosodium glutamate and cooking wine, marinate it for flavor, then wrap the eggs evenly and roll them on bread crumbs for later use.

When the frying spoon is on fire, put vegetable oil and cook until it is seven-cooked, put the chicken leg meat wrapped with bread crumbs into the spoon, fry until it is eight-cooked, and take it out; When the oil is cooked to 80%, add the chicken leg meat, fry until golden brown, take out the drained oil, put it on one side of the plate, and sprinkle with a little salt and curry powder.

Leave about 50g of oil in the spoon, stir-fry onion and ginger until fragrant, add red wine, sugar, refined salt, monosodium glutamate, broth, vinegar and tomato sauce to boil, pour in cooked chicken balls, hawthorn and pear pieces, simmer with low fire until they taste, then take them out and put them on the other side of the plate, then boil the original juice with high fire and pour them on it.

Put pear pieces or other fresh green leafy vegetables in the middle of the plate to separate the two flavors.

Description: Red and yellow, sweet and salty.

[Chrysanthemum Hotpot]

Raw materials: 400g fresh meat, 3 chicken gizzards, 200g pork tenderloin, raw chicken breast 150g, several fresh white chrysanthemums, two fried dough sticks, 25g fried flour, 50g fried peanuts, two fried gizzards, spinach heart 150g, and pea seedlings 65438+ peas. Zanthoxylum bungeanum 1.5g, refined salt 10g, soy sauce 5g, chrysanthemum 10g, monosodium glutamate 1.5g, Shaoxing wine 10g, clear soup 125g.

Practice: grow the fish fillets into 6 cm and 3 mm thick slices; Wash chicken gizzards, remove tendons and cut into thin slices; Pork tenderloin is stripped off the waist and grown into slices with a width of 3 cm and 2.4 cm together with chicken; The above four kinds of films are called "four films", which are placed in four seven-inch discs in the shape of windmills; Take a bowl, add refined salt (2.5g), Shaoxing wine and soy sauce, mix well, sprinkle it on each raw slice, and then sprinkle Jiang Mo (2.5g) for later use.

Breaking fried vermicelli and prickly heat, frying peanuts and removing clothes; Cut the fritters into a quarter; The above four ingredients are put into four five-inch plates (fried again when serving to keep crisp, which is called "Four Crisps").

Remove the tendons from the cabbage, wash the pea seedlings and spinach, and put them into four five-inch plates, which are called "four fresh vegetables".

Cut off the pedicels and flower cores of several large fresh white chrysanthemums (avoid medicinal chrysanthemums) and put them on the plate in the original shape of chrysanthemums; Jiang Mo (10g), chopped green onion, pepper, monosodium glutamate and refined salt (7.5g) were placed in five two-inch plates respectively.

Put the wok on a big fire, add the clear soup, add the fish bones, cook for about 5 minutes, remove all the fish bones with a colander, and put the soup into an alcoholic hot pot for "fish soup".

Put a tray on the dining table, put a proper amount of water on it, and put an alcohol hot pot on it, and set up "four raw slices", "four crisp", "four fresh vegetables", chrysanthemum and five-flavored vegetables respectively, with soup cups dipped in flavor according to the number of diners; When eating, the alcohol is ignited, the soup in the pot boils, and the eater cooks with the ingredients.

Description: This dish is selected from the famous chefs of eight Chinese cuisines. Rich in taste, crisp, tender and fragrant, the soup is delicious and mellow, and the flavor is unique.

[celery in winter]

Raw materials: 500g of tender celery, 50g of water-soaked mushrooms, 7g of winter bamboo shoots 1 00g, 7g of refined salt, 5g of Jiang Mo, 3g of sugar, 0g of monosodium glutamate15g of sesame oil10g of vegetable oil10g.

Practice: remove the roots and leaves of celery, wash it, blanch it in a boiling water pot, stir it with chopsticks a few times, take it out, control the moisture, and cut it into 3 cm long sections; Mix with 5g of refined salt; Shred mushrooms and bamboo shoots.

Heat a wok with high fire, add vegetable oil, Jiang Mo, shredded winter bamboo shoots and 2g refined salt, stir-fry until it is 90% cooked, add shredded winter mushrooms, white sugar and polished rice, stir-fry, take out, and mix in celery and sesame oil after cooling thoroughly.

Description: This dish comes from the "advanced cooking method of ordinary cuisine", which is harmonious in three colors, fragrant and refreshing, and is delicious with meals.

[cream fruit]

Raw materials: apples, pineapples, cherries and other fruits; 25 grams of sugar, 30 grams of cream and a bottle of wine.

Practice: first put the cream and sugar into the food processor and stir evenly for later use; Slice apples and pineapples with a food processor; Put a spoonful of sugar and wine into the sliced fruit and stir well.

When the fruit is served, pour in whipped cream and decorate with cherries.

Description: Bright color, mellow fruit, refreshing and sweet and sour.

[Sweet and sour radish]

Raw materials: 250g of betel nut radish, 0g of sugar100g, 50g of vinegar.

Practice: Wash the radish, cut it into filaments, put it in a plate, put sugar in a bowl, add vinegar, melt it and pour it on the shredded radish.

"Stewed duck tenderloin with fresh mushrooms"

Raw materials: 50g fresh mushrooms, tofu 150g, 25g pure bean sprouts, 25g clean bamboo shoots, appropriate amount of salt, 2g monosodium glutamate, 25g ginger juice 10g wet powder, 250g fresh soup, sesame oil 10g and peanut oil 15g.

Practice: Squeeze tofu into mud, add salt and monosodium glutamate and mix well. Take two spoonfuls and put a little big oil in it. Put the prepared tofu in a spoon and steam for 5 minutes. After cooling, take it out, cut it in half with a knife and make it into a duck waist shape. Cut fresh mushrooms and bamboo shoots into 2.6 cm long slices and put them in a soup bowl.

Put peanut oil in the pot, heat it, add fresh mushrooms and bamboo shoots, stir fry, add fresh soup, salt and ginger juice, bring to a boil, add "duck feet", simmer for 3 minutes, add monosodium glutamate and pea sprouts, hook with thin sauce, pour sesame oil, take out of the pot and put in a bowl.

Description: This dish has fresh mushrooms, green bean sprouts and rich and delicious soup.