The benefits of drinking pigeon soup after caesarean section are not only harmful to the body, but also important for wound healing. After caesarean section, we must pay attention to the adjustment of diet and eat more food that will help the wound heal. Each soup is a food with rich nutrition mechanism. Pigeons are high in cold iron, which is more helpful for wound healing. However, many people always think that pigeons are milk-returning food.

How to make pigeon soup by caesarean section?

1, stewed pigeon soup material: 1 Pigeon, 2-3 mushrooms, 3 fungus, half yam, 5-8 red dates, a little medlar, ginger, onion and cooking wine.

Practice: pour boiling water, add a little cooking wine to the water, put pigeons in, remove blood and foam, and take them out for later use; Heat the casserole with water until it boils, add ginger slices, onion segments, red dates, mushrooms and pigeons, and simmer for 1.5 hours; 1.5 hours later, add Lycium barbarum and Auricularia auricula and stew for 20 minutes; Peel the yam, cut into pieces, simmer for 20 minutes until the yam is crisp and rotten, and season with salt.

2. Two tremella old pigeon soup materials: 1 old pigeon, 50g dried tremella, 10 Lycium barbarum, 2 slices of ginger, 1 teaspoon salt (5g).

Practice: soak the dried tremella and drain it; Soak fructus Lycii in soft water, and clean; Wash the old pigeons and cut them into large pieces for later use; Boil a proper amount of water, add the old pigeon, medlar and ginger slices, and cook for about 1 hour on medium heat until the materials are cooked. Add tremella, cook for about 30-40 minutes until the soup is thick, and add some salt to taste.