Rice wine and egg flower soup has very good effects of promoting lactation, enriching blood and nourishing blood, and clearing away heat and toxic materials. Therefore, moderate drinking after delivery can not only increase the secretion of milk, but also help the parturient to promote the recovery of the uterus and accelerate the discharge of postpartum lochia from the uterus.

Although drinking is not advocated during confinement, the rice wine used to cook rice wine and egg drop soup is a traditional Hakka brewed rice wine, which is mainly made by natural fermentation of pearl glutinous rice and high-quality sweet mountain spring water in ceramic vats, so this rice wine does not contain too much alcohol, which is very suitable for pregnant women to cook rice wine and egg drop soup.

How to make rice wine and egg drop soup? First, prepare rice wine and earth eggs. Rice wine is about a rice bowl Then pour the rice wine into the pot to boil. At this time, break the egg shell, put the egg liquid into the pot, and then stir the egg liquid quickly in time. You can drink it in about 30 seconds.

Generally speaking, it is recommended that pregnant women drink rice wine and egg drop soup at night, which is when milk secretion is strong, so drinking rice wine and egg drop soup at night can help pregnant women increase milk secretion. For pregnant women with too little milk secretion, it is recommended to drink it once in the morning and evening, which can better help pregnant women.

How to make pigeon soup with milk?

Production preparation and steps:

1, prepare 1 pigeon (suffocated with water) stew, a little red dates, medlar and ginger slices.

2, pigeon meat washed, stuffy blood for half an hour after the start of laparotomy, cut into pieces to be burned. It is said that pigeon blood is especially good for postoperative patients and identification, so it is suitable to deal with it. Pigeon meat is fished out after boiling water (flying water).

3. Use a proper amount of clear oil to burn the prepared ginger slices with a small fire to remove the fishy smell.

4. After the ginger slices are burned out, pour the pigeon meat into the boiling water and stir fry for 2 minutes; Then add the prepared red dates and medlar, add some cold water and bring to a boil.

5. Pour the pigeon meat pieces in the iron pot with soup into the prepared porcelain pot, simmer for one hour, add appropriate amount of salt, and stew for about half an hour.