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Can pregnant women eat meatball Hu spicy soup
Eating some meatball Hu spicy soup in moderation during pregnancy has no effect, and Hu spicy soup also has a good appetizing effect, which is helpful to stimulate saliva secretion and gastrointestinal peristalsis, make people's appetite open, promote digestion and eliminate stagnation. It is especially suitable for pregnant mothers with severe morning sickness. In addition, ginger, pepper and pepper in the soup are all experts in dispelling cold and relieving exterior symptoms. When you have a cold during pregnancy, a strong headache, fear of cold and wind, cough and fever, drinking a steaming bowl of Hu spicy soup is helpful to sweating, dispersing the lungs and relieving cough. It has been the "secret recipe" for people to drive away cold and reduce fever since ancient times.
However, the meatball hot soup contains spicy seasonings such as pepper, which are hot and irritating, and the peristalsis of expectant mothers is slowed down, so if you eat too much meatball hot soup during pregnancy, it is easy to cause constipation and get angry. Therefore, it is suggested that pregnant women drink some pure milk after eating meatball hot soup. The high protein in pure milk can form a protective film in the stomach, which can help you reduce the irritation of pepper and reduce the damage to the stomach. You can also drink something cool and cool after eating, such as mung bean soup or chrysanthemum tea, which have the effect of clearing away heat and reducing fire, and can also help you reduce the stimulation of capsaicin, so it will be less spicy.
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How to make meatball hot soup
How to make meatball hot soup
Meatball material: 1g beef tenderloin (not pork for civilian use), 2g onion ginger, a little thirteen spices, 1 tsp cooking wine, 1 tsp soy sauce, a little salt and 2g starch.
Soup ingredients: a section of carrot, a small potato, 5 beans, 2 large pieces of cabbage (other seasonal vegetables can also be replaced, but don't put the vegetables that are burnt when boiled), 2 large bowls of beef bone soup (no other soup stock or thick soup treasure can be used), 2 teaspoons of pepper powder, a little pepper, a little salt and 2 teaspoons of starch.
1. Cut the beef into small pieces, put them in a blender, or chop them into mud with a knife.
2. Chop the onion and ginger into a bowl, put 2 tablespoons of warm water, squeeze the onion and ginger into onion Jiang Shui by hand, then pour the onion Jiang Shui out and put it in a blender.
3. Add thirteen spices, cooking wine, soy sauce and salt, and stir the meat into paste. If it is chopped with a knife, put it into a basin and add seasoning to stir and beat it.
4. Pour the minced meat into the basin, add the starch and stir well, and make all the minced meat into small balls as big as peanuts (that kind of big peanuts) for later use.
5. Cut potatoes, carrots and beans into pieces the size of meatballs, and tear cabbage into small pieces.
6. Put the bone soup into the pot, add the salt, add the meatballs and cook them.
7. Cook and take out. Add pepper powder, pepper powder and a little cooked oil to the soup of boiled meatballs. Add beans and potatoes to the vegetables according to the degree of easy cooking until they are almost cooked, and add carrots to cook until they are basically cooked.
9. Add the cabbage and cook for half a minute, add the cooked meatballs and taste good. Stir the starch with water and pour it into the pot. Be sure to stir the vegetables and meatballs in the pot while pouring, and the soup will become mushy. When eating, pour some Chili oil and mix well to eat.