The detailed recipes and practices of pregnant women's meals are as follows:

1. Stewed beef brisket with tomato

1. Cut the beef brisket into small pieces, blanch it in cold water, add cooking wine and ginger slices to remove fishy smell, and take out the beef brisket after the water boils for 3-5 minutes. Peel the tomatoes and cut them into small pieces for later use.

2. Heat oil in the pan, saute shallots and ginger slices, and add more than half of tomatoes to stir fry. Stir-fry for one minute, add the brisket and stir-fry together. Stir-fry evenly, then pour in cooking wine, soy sauce and soy sauce to taste.

3. Then pour into the casserole, and add crystal sugar, fragrant leaves, cinnamon, star anise, angelica dahurica and a little tomato sauce. At this time, hot water is added, and the amount of water does not exceed the ingredients.

4. Simmer for 1 hour and turn off the fire. Leave it for 3 minutes, and then simmer for 3 minutes.

5. Many people keep stewing for 1-2 hours before turning off the fire. I can not only save gas, but also speed up the ripening of beef and make it more delicious. Try it.

2. Sweet and sour hairtail

1. Buy hairtail, clean it and cut it into small pieces of equal size. The washed hairtail should be marinated in advance and marinated with cooking wine and shredded ginger for more than ten minutes. Many people put salt in the pickling process, but they don't need it. Hairtail itself is very fresh and slightly salty.

2. Drain the salted hairtail and fry it in a pan until both sides are golden. Don't be anxious to turn it over after putting it in the pan. When the bottom is golden, gently shake the pan and you can turn it over.

3. While frying hairtail, seasoning juice can be used: one spoonful of white sugar, one spoonful of oyster sauce, two spoonfuls of soy sauce, half a spoonful of soy sauce and half a spoonful of salt.

4. After the hairtail is fried, pour in the prepared juice, add aniseed, ginger slices, fragrant leaves and pepper, and finally add water and simmer for 5 minutes.

after five minutes, take out hairtail and all the aniseed, leaving only the soup. Turn to high fire and pour in water starch. Before turning off the fire, pour half a spoonful of balsamic vinegar to freshen up and remove fishy smell. Finally, pour the juice on the hairtail.

3. Braised skinned fish

1. After the skinned fish is bought, clean the incision. Cut 3-4 knives on the fish to make it easy to taste. The skinned fish is a marine fish with a strong fishy smell. It should be marinated with cooking wine and pepper for more than 2 minutes, and it should be turned over during the period to remove the fishy smell.

2. When frying fish, be sure to heat the wok first, and then pour in the cooking oil, which is what we often say. When the oil temperature is 5% hot, add the skinned fish and fry until golden on both sides. The fish fried in this way does not stick to the pot or break the skin. If you are not sure, just sprinkle a little edible salt in the hot oil.

3. after the skinned fish is fried until golden on both sides, add the onion, shredded ginger and cooking wine, and saute together. Then, pour in hot water and season with soy sauce, soy sauce, balsamic vinegar, sugar and salt.

4. Simmer on low heat for 1 minutes until the soup is almost dry, and then turn off the heat.

4. Sauced beef

1. Soak the tendon in cold water for one hour, and change the water for 1-2 times to soak in bleeding water, which will make the meat softer. Prepare shallots, ginger slices, cinnamon, tsaoko, pepper, star anise, dried tangerine peel and fragrant leaves.

2. Soaked beef tendon must be blanched in cold water, while cooking wine is poured in to remove the fishy smell, and the water is boiled for 5 minutes before being taken out. Boiling in cold water can force out the blood foam and impurities in beef. If boiling in water, the beef will tighten quickly, which will not be tasty or ripe.

3. Boil the blanched beef in a casserole, add all the aniseed prepared in advance at the same time, and then pour in cooking wine, soy sauce, soy sauce and crystal sugar. After the water is completely boiled, turn to low heat and simmer for one and a half hours. It is suggested to put more soy sauce to play the role of coloring.

4. Don't take the beef out immediately after stewing, soak it in the soup until it cools, then take it out, cut it into thin slices and put it on a plate.

5. Chicken wings with cola

1. Don't blanch chicken wings, soak them in clear water for 3 minutes to remove blood and impurities. After soaking, cut a few knives on the chicken wings, then use cooking wine, soy sauce, salt, pepper, onion and ginger to fully grasp and marinate them, and put them in the refrigerator for more than 3 minutes.

2. Marinated chicken wings are slowly fried in a pan with low fire. Many people simply fry them and then pour coke directly. No wonder they are not fragrant and tasteless.

3. Be sure to fry the chicken wings until they are golden on both sides, and then pour in the coke.

4. After pouring in the cola, turn to low heat and simmer slowly. Add a star anise, a fragrant leaf, onion and ginger slices to enhance the flavor, then pour in soy sauce and salt to taste. It takes about 15-2 minutes to turn to high heat and collect the juice.