You can eat longan during lactation. Longan is rich in energy, protein, dietary fiber, carotene, cholesterol, thiamine, vitamin E, vitamin C, nicotinic acid, calcium, sodium and zinc. Eating longan often has the effects of nourishing blood, tranquilizing mind, strengthening brain, improving intelligence, nourishing heart and strengthening spleen. Eating longan has the effect of benefiting qi and nourishing blood for women who have just given birth. It takes a lot of physical strength to have a baby. If you eat longan soup at this time, you can increase your physical strength, stabilize your mood and play a very good role in restoring your body! So you can eat longan during lactation.

Longan is rich in vitamin A, vitamin B and glucose. It is of great help to the recovery of wet nurses, and also treats neurological disorders such as forgetfulness, boredom and insomnia. Experts suggest that nursing mothers with insomnia and dreaminess can eat more longan, which can improve your sleep. Studies have found that longan inhibits uterine cancer cells by more than 90%, so it is suggested that lactating mothers can eat more longan to help prevent uterine cancer.

The practice of eating longan during lactation is as follows:

Longan meat porridge

Raw materials: 30g of longan pulp, 0/00g of rice/kloc-,20g of jujube, and proper amount of sugar.

Making:

1, longan meat and rice were washed with clear water; Wash jujube, remove the core and cut into granules.

2. Take a 1 clay pot, inject a proper amount of water, boil it over medium heat, add rice and cook until the rice blooms.

3. Add jujube and longan meat, add sugar, and simmer for about 10 minutes.

Health tip: longan has high nutritional value, rich in vitamin C and a large number of trace elements beneficial to human health, and has the effects of invigorating stomach and spleen, calming nerves and enriching blood. The recipe is delicious and nutritious.

Braised chicken soup with longan

Ingredients: Chai chicken 1 chicken (about 1000g), 30 dried longan, 5g rock sugar, 1 teaspoon salt (5g).

Making:

1. After the chicken is slaughtered, the hair and internal organs (chicken gizzards, chicken hearts and chicken livers are left behind) are removed, washed with running water and cut into pieces of moderate size. The longan is shelled for use.

2. Boil the water in the pot with high fire, add the cut chicken pieces, blanch for 3 minutes and take them out to remove impurities and blood foam.

3. Put the scalded chicken pieces into a pressure cooker, add peeled longan, rock sugar and salt, and then add a proper amount of cold water (the amount of water depends on individual circumstances. If you like soup, add more water; if you don't like soup, add less water.

4. Heat with high fire until the pressure cooker ejects air, then adjust it to medium and small fire and cook for 15 minutes.

5. After the pressure of the pressure cooker is reduced, open the lid, pour the cooked chicken soup and chicken nuggets into the crock, and continue to cook on low heat for 30 minutes.