Seasoning: 65438+ 0/4 teaspoon vegetarian oyster sauce, 2g white powder.
Practice: 1. Slice beef, add a little white powder and oyster sauce, marinate for 30 minutes and blanch for later use.
2. Wash the kale, cut it into sections and blanch it for later use. Slice carrots and blanch them for later use.
3. Chop garlic into oil pan and stir fry. Add beef, kale and carrot slices, stir fry, add a little oyster sauce to taste, then add onion and mix well. Serve.
Nutritionist's suggestion:
Protein needs to be increased during pregnancy. It is suggested that the daily intake of protein should be increased by 65,438+00g during pregnancy. More than half of protein's sources should be high-cost protein, such as beans, fish, meat, eggs, milk and its products.
● During pregnancy, the iron requirement is increased to meet the needs of fetal growth and pregnant mommy. It is suggested that the iron intake should be increased by 30 mg every day from the third trimester to two months after delivery.
Beef is a kind of high-priced protein, which is rich in iron and suitable for pregnant mommy.
Sauté ed beef with Chinese kale, stewed pork feet with mushrooms and peanuts. Stewed pork feet with mushrooms and peanuts. Soup: trotters 150g, mushrooms 10g, peanuts 5g, astragalus 5g, ginger 5g and carrots 5g.
Seasoning: 250㏄. original soup
Practice: 1. Blanch pig's feet, cut carrots into pieces, and remove the stems of mushrooms.
2. Put pig's trotters, mushrooms, peanuts, astragalus, ginger, carrots and broth into a cup (or pot) and steam for 50 minutes to eat.
Nutritionist's advice: ● In order to produce enough milk, lactating moms need to increase their calorie intake; Protein, lipids, water and collagen are essential nutrients for milk synthesis.
● It is suggested to increase the intake of soup, lipid and collagen in the diet, which is beneficial to milk secretion. For example, pork knuckle stew rich in lipids and collagen is suitable for lactating mothers.
● It is recommended not to increase the consumption of edible oil, but to increase the lipid content in the diet through the fat in the ingredients.