Pregnant women are physically weak after giving birth. This is the time when they need to recuperate and take supplements. When it comes to the best way to maximize the nutritional value of food ingredients, it must be soup. Put the prepared ingredients into the pot and cook slowly, which not only maximizes the nutritional value of the ingredients, but also makes the cooked soup easier to be absorbed by the body. Therefore, the "confinement soup" that I will talk about this time should not be missed easily by all the expectant parents in front of the screen. I believe that everyone in front of the screen after seeing this has begun to wonder what I am going to talk about this time, so I won’t beat around the bush with you. What I am going to talk about this time is daylily and cuttlefish and duck soup. Cuttlefish is rich in protein, calcium, iron and other nutrients. Boiled with mild and nourishing duck meat, and paired with fragrant and crispy day lily, this bowl of "confinement soup" is nutritious and nourishing. It is great for postpartum period. And it helps aid recovery!

1. According to the needs of yourself and your family, buy the ingredients you lack at home in the market in advance. When we get home, we will prepare cuttlefish and scallops, wash them, and cut them into what you need with a knife. size, then soak in warm water to soften. 2. The day lilies I used this time are dried day lilies that I bought from the market before and were dried and preserved. Therefore, the prepared dried day lilies should also be soaked and washed in clean water. 3. Because the cuttlefish, scallops and goose meat used this time have a strong fishy smell, you need to use ginger slices to remove the fishy smell from the food. We rinse the ginger slices with clean water and cut them directly into ginger slices.

4. Take out the cooking pot commonly used at home, clean the surface of the pot and pour in an appropriate amount of cold water, then open the boiling water in the pot and put the prepared goose meat into the boiling water. Blanch out excess blood and residue. 5. After blanching the goose meat, drain the goose meat, pick it up, and pour out the hot water in the pot. Then take out the pot again, pour an appropriate amount of vegetable oil into the pot, and heat the pot to about 60%. When the temperature is about 60%, put the sliced ??ginger into the pot and stir-fry until fragrant. 6. After the ginger slices in the pot are stir-fried until the aroma becomes obvious, everyone also puts the cuttlefish and scallops prepared previously into the pot and stir-fries with the ginger slices to remove the fishy smell.

7. After frying the cuttlefish and scallops in the pot until the meat is obviously discolored and the texture of the meat becomes firmer, you can put the soaked and washed daylily into the pot and stir-fry together. 8. After the asparagus is stir-fried evenly in the pot, everyone puts water into the pot. The water flow rate added is the most appropriate relative height that can submerge the ingredients in the pot. When adding water, also add a piece of goose meat that was previously blanched. Put it in the pot and cook. 9. Cover the pot and continue cooking until all the ingredients in the pot are thoroughly cooked, then turn off the heat and start the pot. 10. Carefully transfer the cooked daylily, cuttlefish, and duck soup from the pot into the prepared bowl. After serving it to the table, you can enjoy this delicious dish with your family.