Pregnant women should not drink alcohol during pregnancy. The following are the hazards of pregnant women drinking beer:
1, allergic reaction
During pregnancy, because of the role of hormones, pregnant women's skin is dry and allergic. The ingredients in alcohol will aggravate allergies and cause discomfort during pregnancy.
2. Improve metabolism
After pregnancy, the endocrine environment of pregnant women changes and their metabolism is vigorous. Drinking alcohol will accelerate the blood circulation of the human body, making pregnant women more prone to sweating and frequent urination.
3, easy to fall
After drinking, alcohol will dull people's nervous senses and slow down their reactions. In addition, pregnant women will become heavy and clumsy, and the chances of pregnant women falling down after drinking will greatly increase.
4, hurt the stomach
Drinking too much wine is easy to cause vomiting, and the number of vomiting increases, which will cause a great burden on the gastrointestinal tract.
Step 5 drink too much
If pregnant women drink alcohol for a long time, it will not only harm their health, but also endanger the fetus, resulting in abortion or fetal malformation.
Food preparation
A duck, a potato, six mushrooms and a bottle of beer in Youxian.
Star anise (also called spiced aniseed) 1 cinnamon, 3 slices of ginger, 1 piece of old ginger, 2 garlic cloves, 1 handful of green onion, chopped green onion and green onion leaves.
Production steps
1, duck chop, blood wash (frozen duck should be thawed in cold water). Put cold water into the pot, add the chopped ginger, bring to a boil with high fire, pour out the duck pieces and drain, pick out the ginger, and wash the pot to dry.
2. Heat oil in a pan, add garlic cloves, scallion, star anise, cinnamon and ginger slices, stir fry, pour in duck pieces and add a little soy sauce to stir fry. Pour the whole bottle of beer, cover it with a little vinegar (if vinegar is used, the meat will rot easily), boil it over high heat (cut potatoes and mushrooms into pieces, and the potato pieces can be bigger for later use), and cook for a while to make the soup look thicker.
3. Change the fire to slow stew. When half of the soup is left, add potato pieces and mushrooms, bring to a boil, and then turn back to low heat.
4. After three minutes, change the fire, add a proper amount of soy sauce (for coloring), stir fry, and collect the juice over high fire. Put the chicken essence in a pot, put it in a plate and sprinkle with chopped green onion.
Matters needing attention
1, potato pieces should not be too small. Pay attention to the time when burning. Potatoes are not waxy enough when the time is short. When they grow up, they will paste into a pile. It is better to be soft but not loose.
2. Duck has a strong taste. Blanch the water with boiling water first, and then stir-fry it in a pot until it is oily. This method can eliminate the fishy smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.
3. Duck stew with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking. Eating duck without soup won't intoxicate people.
4, the amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.