Recommended recipe: shredded hot and sour potatoes
Ingredients: 500g of shredded potato, 30g of dried chili, 0/0g of vinegar/kloc-,0/5g of chili sauce/kloc-,0/0g of garlic/kloc-,0/0g of ginger/kloc-and 0/0g of onion/kloc-.
Exercise:
1. Peel potatoes, shred them, soak them in cold water while cutting, and remove starch to make them brittle. You can add some green or red peppers if you like.
2. Cut garlic, ginger and green onions.
3, hot oil pan, add small red pepper, pepper, garlic, ginger, green onions and stir fry.
4. Add shredded potatoes, stir fry, add salt and vinegar, and finally add some shallots, which will be more fragrant.
Efficacy: Pregnant women in early pregnancy have the effect of appetizing and stopping vomiting.
What to eat in pregnancy 10 weeks: carrots are rich in nutrients and contain a variety of antioxidant components, which can improve the immune function of pregnant women. Carrots are also rich in cellulose, which can prevent constipation in pregnant women. Vitamin B in carrot has the functions of reducing pressure, restoring fatigue and promoting metabolism, and carrot juice can also remove spots and whiten skin. Therefore, pregnant women who are pregnant 10 weeks can eat carrots, benefit the liver and improve eyesight, and lower blood sugar and blood lipid.
Recommended recipe: bitter gourd and carrot fried eggs
Ingredients: a small part of bitter gourd, a carrot, 2 eggs, a small amount of chopped green onion, a little salt and a proper amount of cooking wine.
Exercise:
1. Cut the bitter gourd in half, remove the pulp, cut it into strips, and then dice it.
2. Dice carrots and mince onions.
3, the eggs are scattered, add a little bitter gourd diced, carrot diced, chopped green onion, salt, cooking wine.
4, put a little oil in the pot, turn the pot, let the oil spread flat on the surface of the pot. Pour in the egg mixture and turn the pan so that the egg mixture is evenly spread on the pan. Heat on low heat, turn over after the surface solidifies, and fry for another minute.
Efficacy: Carrot is a food with homology of medicine and food. It is rich in a variety of carotene, which can be converted into vitamin A by enzymes in the mucosa of human liver and small intestine, and has the function of nourishing liver and improving eyesight. Momordicoside and picroside in bitter gourd can stimulate appetite, strengthen spleen and increase appetite. Bitter gourd and carrot fried eggs are not only delicious, but also a good choice for pregnancy diet.
What to eat during pregnancy 10 week: Shrimp is rich in protein, soft and easy to digest, which can enhance the immunity of pregnant women. Shrimp is also rich in magnesium, which has a protective effect on cardiovascular system and pregnant women with pregnancy-induced hypertension. Moreover, shrimp also contains high calcium, which can supplement calcium for pregnant women and help fetal bone development. Shrimp contains lecithin, which also has a unique role in promoting the baby's brain development.
Pregnant women should pay attention to eating shrimp. It is best not to eat shrimp with allergic symptoms or medical history. Don't eat raw and spoiled shrimp. Don't eat grapes, pomegranates, persimmons and other fruits together when eating shrimp.
Recommended recipe: stir-fried shrimp
Ingredients: shrimp, egg white, cucumber, carrot, canned bamboo shoots, sesame oil, monosodium glutamate, cooking wine, starch, onion and ginger.
Exercise:
1. Wash shrimps and mix well with egg white, starch and salt.
2. Wash cucumber and cut it into diamond-shaped pieces with canned bamboo shoots; Peel carrots, wash them, cut them into small pieces and blanch them with boiling water.
3. Heat the wok, add peanut oil, heat to 30%, add shrimps, stir fry a few times, and remove the oil control.
4. Take another pot, pour sesame oil and heat it to 50%, add bamboo shoots, carrots and cucumbers, stir-fry until cooked, and take out the oil control.
5. Heat the original wok. When the sesame oil is 60% hot, add chopped green onion and ginger, stir fry, add shrimps, side dishes and seasonings, stir fry evenly and serve.
What to eat in pregnancy 10 week: laver contains a lot of iodine. Eating laver in pregnancy 10 weeks can supplement iodine and thyroid hormone, which plays an important role in the development of fetal brain cells and can prevent mental retardation. Porphyra is also rich in choline, calcium and iron, which can enhance memory, treat anemia in women and children and promote the growth and development of fetal bones and teeth. Pregnant women eat seaweed during pregnancy, and mannitol contained in it can also treat edema during pregnancy.
Pregnant women should pay attention to eating laver, and eat it as soon as possible after opening the package to avoid deterioration. Pregnant women with allergies can't eat it.
Recommended recipe: laver and egg drop soup
Materials: egg 1 piece, laver 5g, salt1g.
Exercise:
1, beat an egg first and wash the laver for later use.
2. Add water to the pot, boil the seaweed and salt, and boil.
3. After boiling for 1 -2 minutes, cease fire and pour in the broken egg liquid. Stir well with a spoon, but don't stir hard.
Do not eat during pregnancy 10 weeks. Pregnant women in 10 weeks can't eat foods that can promote blood circulation, remove blood stasis and contract uterus, which will cause bleeding and abortion in the first trimester. Can't eat cold fruit, it will cause uterine contraction, and even lead to threatened abortion symptoms such as red leakage and abdominal pain.
1. Foods prone to abortion: crabs, soft-shelled turtles, betel nuts, snails and mussels.
2, cold fruits: papaya, hawthorn, grapes, persimmons, grapefruit, pineapple.
Health Tips The first 10 week of pregnancy is an effective period for pregnant women to supplement iodine, which is helpful for the normal development of fetal brain. In addition to eating food containing iodine, pregnant women can also use iodized salt to supplement iodine. However, pregnant women should pay attention to the fact that the more they eat, the better. Too much will aggravate the edema of pregnant women, raise blood pressure and even cause diseases such as heart failure. Therefore, it is best to control the daily salt intake of pregnant women at 5-6g.