The practice of monthly milk soup for the whole family

The practice of monthly milk soup for the whole family, eaten outside once after a long time can not forget, this crispy aroma is enough to make people lick their fingers, this dish is suitable for young and old, this dish is not only delicious and nutritious, but also very healthy, I have compiled a recipe for the practice of monthly milk soup for the whole family, learn it quickly!

Monthly chicken soup for breastfeeding practice for the whole family

1. Choose good ingredients. To do maternal breastfeeding chicken soup, we must use good ingredients to stew, the most important ingredient is chicken, it is recommended that the best choice of self-sustaining chicken, self-sustaining chicken because all grain fed, no feed, the meat of this chicken is delicious, good taste, nutritional value is also high. In order to make the effect of milk better, so go to purchase some good ingredients.

2. Boil the bleeding water. Before preparing the chicken for stewing, it is recommended to wash the chicken and boil the water to cook out the blood water from the chicken, then pour it out and mix the water again to stew the chicken. Because after the blood water is boiled out, the chicken is not so fishy, and the mother is more likely to eat it.

3. low heat stew. Do maternal breast milk chicken soup, it is recommended that you must use a small fire stew, stewed chicken steps is a large fire boil, turn to a small fire, slowly stew, chicken is older, generally need to be stewed for 3-4 hours, the chicken is not old, generally need to be stewed for 2 hours or so, fine fire simmering out of the chicken broth, the flavor is better, the meat is also more easily chewed.

4. Choose the right side dishes. Do maternal breast milk chicken soup, it is recommended to add some side dishes, not just chicken, because the maternal diet is generally lighter, only chicken, the mother is expected to eat it is more difficult to swallow, so in order to ensure that the mother can successfully eat these foods, or in the chicken soup with some tofu, beans, white carrots, yams, winter melon and other side dishes, to increase the soup's ` taste, to ensure that the mother can eat these foods.

Maternity what to eat breast milk

Peanuts: peanuts can be used for spleen deficiency regurgitation, edema, women leucorrhoea, anemia and a variety of bleeding disorders and lung dryness and cough, dry cough, prolonged cough, postpartum lactation and other conditions.

Loofah: loofah is a Chinese medicine, loofah taste sweet, cold, if there is inflammation of the mammary glands, hair milk lumps, milk secretion is not smooth, traditional Chinese medicine will recommend that the loofah placed in the soup stew, can play a through the regulation of breast qi and blood, breast milk and appetizing phlegm efficacy.

wild rice: not only delicious, nutritious, and contains carbohydrates, protein, vitamin B1, B2, vitamin C and a variety of minerals. The motherland medicine believes that wild rice is sweet and cold in nature, and has the effect of removing heat and toxicity, preventing thirst, facilitating the two stools and promoting lactation. Now more wild rice, pig's feet, with cooking food, have a better lactation effect.

Peas: peas, also known as green peas, sweet and flat, very rich in phosphorus, about 400 mg of phosphorus per 100 grams. Peas have the effect of facilitating urination, generating fluids, resolving sores, stopping diarrhea and diarrhea, and promoting breast milk. Green peas boiled and eaten lightly or with pea shoots mashed juice to take, can be breastfeeding.

Tofu: Tofu has the effect of benefiting the gas and the middle, generating fluids and moisturizing dryness, clearing heat and detoxification. It is also a lactation food. Tofu, brown sugar, wine with water boiled to serve, can produce milk.

Monthly milk soup practice home 2

Peanut crushed boiled pork knuckles material: pork knuckles 500 grams, 100 grams of peanut rice, 3 slices of ginger. Practice: fire burning pig on the hand of the hair roots, scraped clean, with an old razor to remove the hair roots, the effect is better, huh? And then chopped pork knuckles, cut into walnut blocks, cooked under cold water, pour the wine. Soup open skimmed foam, fried three or five minutes out, rinse with water, then wash. With a knife, the peanut rice pat crushed, and washed pork knuckles, ginger together into the soup pot, high heat boil, the foam to clean, turn into a small fire.

Cook the pig's feet over low heat for 1.5-2 hours until the glutinous rice is soft and the soup is creamy, then add a little salt and chicken powder to taste.

Sprinkle some chopped scallions and vegetables can be out of the pot, to ensure that the fragrant flavor, tantalizing appetite, and very good!

Stewed Carp with Shredded Radish

Ingredients: 150 grams of fresh crucian carp, 50 grams of shredded white radish, 5 grams of shredded Chinese ham, 10 grams of ginger, 5 grams of wolfberries, parsley. Ingredients: salt, chicken essence, a little. Practice: small crucian carp to remove the net viscera, black membrane and gills in the abdomen, with boiling water quickly rinse, clean the black surface membrane under the scale, wash and dry. The bottom of the pot of oil is hot, the crucian carp on both sides of the slightly fried into yellow, into the radish, ham, ginger, broth, medium heat boil, remove the net foam, into the berries, 15 minutes after stewing until the soup color milky, due to the salty taste of Jinhua ham, so do not add salt. Add a little parsley before the pot, can remove the fishy greasy, flavor and color.

Party ginseng and jujube rooster soup

Ingredients: 500 grams of chicken, 20 grams of jujube, half a root of the party ginseng, 3 slices of ginger, 3 licorice. Ingredients: salt, chicken essence, a little. Practice: rooster meat cut into walnut pieces, boil blood in a pot with water, rinse and spare.

The soup pot first into the chicken, Codonopsis, red dates and ginger, add cold water to boil, remove the foam, simmering 1.5-2 hours, depending on the degree of softness of the meat.

After the soup is served, add seasonings and vegetables to be ready.