Ingredients for Pregnant Women's Recipe: Stir-fried Shrimp with Lettuce: 1 lettuce, 150 grams of prawns.

Accessories: 1 Chaotian pepper, 1 Hangzhou pepper.

Seasoning: appropriate amount of salad oil, 4 grams of salt, 2 grams of MSG, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 teaspoon of starch.

How to make stir-fried shrimps with lettuce 1. Wash the lettuce, peel off the old roots, and cut into 1 cm cubes; peel off the shrimps, remove the heads and tails, remove the shrimp threads, peel off the fresh shrimps, marinate with cooking wine, salt, and cornstarch for a while; green and red

Cut each pepper into rings; mince garlic and ginger.

2. Sit in the pot, add the shrimps and stir-fry (as soon as the shrimps change color in the pot, turn off the heat immediately to ensure the shrimps are fresh and tender), and scoop up.

3. Leave the base oil in the pot, add garlic and ginger and sauté until fragrant, then add diced lettuce and stir-fry, then add green and red pepper and stir-fry evenly. When the diced lettuce turns dark green in the pot, add salt and MSG to taste and turn off the heat. Finally add shrimps

, relying on the remaining heat in the pot to combine the flavors of the two (put the shrimp last to keep them fresh and tender).

Pregnant woman’s recipe for chestnut chicken nuggets Ingredients: 1 chicken leg, 15 chestnuts (fresh).

Seasoning: a little salt, 1 tablespoon of soy sauce, 1 teaspoon of chicken essence, appropriate amount of green onion, appropriate amount of ginger, 1 tablespoon of cooking wine, 1 tablespoon of water starch, appropriate amount of water, 500 grams of vegetable oil, 1 tablespoon of sugar.

How to make chestnut chicken nuggets 1. Wash the chicken legs, cut into pieces, add a little soy sauce and cooking wine, mix well, and marinate for 10 minutes.

2. Peel and cook chestnuts.

3. Heat the oil in the wok until it is 70% hot, fry the chicken pieces until golden brown, remove and drain the oil.

Then fry the chestnuts in the pan, drain and set aside.

4. Pour a little oil into the wok, stir-fry the onion and ginger until fragrant, add the chicken pieces, add cooking wine, soy sauce, a little salt and sugar.

5. Add appropriate amount of water and bring to a boil over high heat, then turn to low heat and simmer the chicken pieces until they are cooked.

Add the chestnuts and continue cooking until the chicken pieces and chestnuts are crispy. Use high heat to reduce the juice, leaving a little soup and turn off the heat.

6. Put the chicken pieces and chestnuts into a plate, thicken the soup with water starch in the pot, add chicken essence to taste, pour a little cooked oil, and pour it on the chicken pieces.