Postpartum is the key to conditioning the mother’s physique. Scientific data shows that postpartum women should eat smaller meals more frequently, and the recipes should consider nutritional balance and try not to be picky about food. You should eat more staple food than in late pregnancy, and eat more protein and vegetables. The nutritional mix should be balanced and not too greasy, otherwise the child will have steatorrhea and foamy stools. Pregnant women who don’t know how to cook may wish to read the collection of maternal recipes. I believe it will definitely help you come up with more new ways of eating.
The following are three recommended maternal recipes:
Peanut millet porridge
Ingredients: 50 grams of millet, 50 grams of peanut kernels, 30 grams of red beans, osmanthus sugar, Appropriate amount of rock sugar.
Method:
1. Soak millet, peanut kernels and red beans in water for 4 hours, then wash them and set aside.
2. Pour an appropriate amount of water into the pot, add peanut kernels and red beans, bring to a boil, then switch to low heat and simmer for about 30 minutes.
3. Add millet and cook until rice is rotten, peanut kernels and red beans are soft, then add rock sugar and osmanthus sugar.
Nutritional benefits: Peanuts, also known as peanuts and long-lasting fruits. It has the effect of moistening the lungs and stomach and is rich in protein.
Tips: When washing millet, it is not advisable to wash it with your hands, soak it for a long time or wash it in hot water.
Old Ginger Chicken
Ingredients: 500 grams of chicken legs, 10 grams of fungus, 20 grams of ginger slices, 6 grams of salt, a little each of carrot, pepper, MSG, edible oil, sesame oil , water starch, and chicken broth in appropriate amounts.
Method:
1. Chop the chicken legs into pieces and blanch them in boiling water.
2. Add base oil to the pot, add chicken pieces and stir-fry, add fungus, ingredients, chicken soup and simmer for 15 minutes.
3. Thicken with water starch, drizzle with oil, and take out the pot with sesame oil.
Nutritional benefits: Fungus contains sugar, protein, fat, amino acids, vitamins and minerals. It has the effects of benefiting qi, satisfying hunger, lightening the body and strengthening the mind, stopping bleeding and relieving pain, promoting blood circulation and replenishing blood.
Tips: Fresh fungus contains toxins and should not be eaten. Put the fungus in warm water, then add two tablespoons of starch, and then stir. This method can remove the small impurities and remaining sand in the fungus.
Agaric and Pork Loin Soup
Ingredients: 2 pork loins, 30 grams of fungus, appropriate amounts of soup, ginger, green onions, salt, pepper, and white wine.
Method:
1. Cut the pork loin to remove the white stuff in the center, cut it into slices, wash it and rub it evenly with salt. After marinating for 10 minutes, wash the salt and then Pour the white wine over the pork loin noodles, marinate for 10 minutes, and set aside.
2. Soak the fungus in warm water, select the stem, wash it, put the pork loin and fungus together in boiling water, and cook for about 3 minutes. When the raw materials are fully cooked, take them out and put them in a bowl.
3. Add soup and water to boil, add pork loin and fungus, add pepper and salt to taste.
Nutritional benefits: Pork loin is the common name for pig kidney. It contains nutrients such as protein, carbohydrates, calcium, iron and phosphorus. It has the effect of nourishing the liver and kidneys and strengthening muscles and bones.
Tips: Pork loin will turn white and swollen if soaked in water, so it is not suitable to buy.