Diet for the third trimester During the third trimester of pregnancy, the baby develops very rapidly, and the nutrients he needs increase linearly.

So, how should pregnant mothers supplement their baby's nutrition from food during the third trimester of pregnancy?

Here are some recommended recipes for you in the third trimester.

1. Fungus and wild rice fungus: Ingredients: 250 grams of wild rice fungus, 100 grams of water fungus.

3 grams of salt, 1 gram each of MSG and pepper, 20 grams of fresh soup, 10 grams of starch, 5 grams of crushed pickled peppers, 10 grams each of garlic slices and ginger slices, and 15 grams of chopped green onion.

Method: 1) Wash the wild rice and cut into 4 cm slices; wash the fungus.

2) Combine salt, pepper, monosodium glutamate, fresh soup and starch into salty and fresh gravy; soak the peppers and green onions and cut them into horse ear shapes.

3) Put the pot on the fire, heat the oil, soak the chopped chili pepper, ginger slices and garlic slices and stir-fry until fragrant, then add the wild rice slices and fungus and stir-fry until they are raw, add the chopped green onion and salty gravy, wait until the ingredients are mature and harvest.

After the juice is cooked, remove from the pan and serve.

Efficacy: Fungus is a good product for nourishing blood and lowering blood pressure, especially suitable for pregnant women with high blood pressure.

2. Winter melon seafood roll: Ingredients: 500 grams of winter melon, 180 grams of fresh shrimp, 25 grams each of ham, mushrooms, celery, and carrots, appropriate amounts of water starch, salt, MSG, and white sugar.

Method: 1) Wash the winter melon, cut into thin slices, wash and mince the fresh shrimps.

2) Wash ham, mushrooms, celery and carrots and cut into strips for later use.

3) Blanch the winter melon slices in boiling water until soft.

4) Blanch the shrimp paste, carrot sticks, celery sticks, and mushroom sticks in boiling water respectively.

5) Mix all the ingredients except winter melon with salt, monosodium glutamate and sugar, wrap in winter melon slices and roll into a roll, brush with cooking oil, steam in a basket, take out and serve on a plate, thicken vegetable soup with starch and pour on the surface.

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