Tonifying kidney, invigorating spleen, nourishing yin, warming uterus ... These warm and intimate simple recipes I recommend have everything from tonifying kidney to mending and warming your uterus. And the dietotherapy to help pregnancy mainly starts from the aspects of tonifying kidney, strengthening spleen and stomach, nourishing yin, warming uterus, etc., so eat these four meals to help pregnancy and maintain the overall fertility.

-Bushen: Steamed tofu with double bean strips.

Tofu, as a food with both food and medicine, has many functions, such as benefiting qi and tonifying deficiency. The belt is fresh and watery, which is a wonderful match with tofu. The two flavors of natto and soy sauce give you a double delicious experience.

Ingredients: new grass hen, rose wine, soy sauce, extra rice wine, dried pepper, fragrant leaves, Thai fish sauce, pepper, ginger, monosodium glutamate, crystal sugar, fermented soybean, celery and onion.

Practice:

1. Gently water Chaozhou salted bean paste and Guangdong douchi to reduce the salty taste; Then put it into a food processor and break it into a paste.

2. Season Chaozhou salted bean paste with sugar, sesame oil, pepper, chicken essence and garlic. Heat up the pan, stir-fry Guangdong Douchi, add sugar, sesame oil, chicken essence, garlic and other seasonings, and set aside.

3. Put the tofu in a steamer and steam it until it comes out slightly, then put the processed Australian scallop on it, and then pour it with Chaozhou salted bean sauce and Guangdong douchi respectively. After steaming for 6 minutes, add a little cooked oil and chopped green onion.

4. Wash the leaves and put them on both sides for decoration. Steamed tofu at home, the above materials are easy to fall off after steaming. If you can spread a layer of raw flour on tofu noodles, you can stick the above materials.

Tips: Steamed tofu at home, the above materials are easy to fall off after steaming. If you can spread a layer of raw flour on tofu noodles, you can stick the above materials.

-Spleen and stomach: American ginseng chinese forest frog

Chinese forest frog is a good tonic for women. One of its main functions is to effectively supplement the deficiency of estrogen in the body. Many women who are going to have a baby use chinese forest frog to supplement hormones to help pregnancy and strengthen their physique, and stew it with American ginseng to play a warming role.

Ingredients: chinese forest frog, yellow wine, purified water, American ginseng, ginger juice, rock sugar, white wine.

Practice:

1. Soak chinese forest frog in yellow wine for 4 hours, then soak it in warm water until it swells completely, and carefully pick out impurities with toothpicks or tweezers.

2. Mix ginger juice with Chinese liquor, pass through chinese forest frog to remove the fishy smell, and set aside.

3. Slice American ginseng, put it with chinese forest frog, crystal sugar and pure water, and simmer for 4 hours.

Tips: It is best to stew in a casserole * * * that is, put a small pot in a big pot and add water to the big pot * * *. Secondly, stainless steel pot, iron pot should not be used. Chinese forest frog should be soaked for more than 24 hours. Adding a little ginger juice during stewing can completely remove the fishy smell.

-nourishing yin: goose web with abalone sauce and gelatin

From the point of view of traditional Chinese medicine, the flower gum has a nourishing and dietetic effect. It is made from the swim bladder and dried. It tastes tough and smooth, and it complements the goose web. The abalone juice is fresh and fragrant, drenched on the gum, and served with two green and crisp mustard greens, which makes the color and flavor pop out.

Ingredients: ham, pork, chicken, Polish goose web, mustard, gelatin and abalone sauce.

Practice:

1. Boil the first-class pig's feet, ham and old chicken flowers into broth for seven days and seven nights, remove the bones, add abalone juice and cook until it is fragrant and mellow.

2. Drain the goose web after soaking in water, put it in a stewing pot together with the gum soaked in warm water, pour the thick soup boiled in step/kloc-0, add seasonings such as salt and cooking wine, and simmer for about 6 hours until the soup is dry.

3. Wash the mustard greens, rinse them with water, cook the sides of the dish with thick soup, keep the prepared gelatin and mushroom intact in the middle of the mustard greens, and then pour them with abalone sauce.

Tips: In the process of making flower glue, soak it in warm water for enough time. Don't touch the oil, even half a drop of oil, or the glue will disperse immediately. Flower glue is a very heavy gum, which is easy to stick to the bottom. When cooking, use a bamboo raft as the bottom to prevent burning.

-Warm Palace: Rose Soy Chicken

The meat is tender, the skin is crisp, it is delicious and delicious. Chicken with Rose Soy Sauce is a distinctive cold dish in Cantonese cuisine, which has the functions of nourishing blood, benefiting qi and yin beauty.

Ingredients: new grass hen, rose wine, soy sauce, extra rice wine, dried pepper, fragrant leaves, Thai fish sauce, pepper, ginger, monosodium glutamate, crystal sugar, fermented soybean, celery and onion.

Practice:

1. Put dried peppers, fragrant leaves and fermented soybeans in a cloth bag, soak them in100g of water for a while, then steam them with celery, onion and ginger for 20 minutes.

2. Take out the steamed "cloth bag", celery, onion and ginger. Leave the juice in the pot, add light soy sauce, rice wine, fish sauce, rock sugar, monosodium glutamate and pepper, boil and cool, then add rose wine to make rose soy sauce.

3. Wash the chicken, take it out with water, remove the neck, cut it into four pieces, add the rose soy sauce, and cook it with low fire for more than 1 hour. During this period, turn the chicken twice to make it evenly stained with seasoning, and change the knife and plate when eating.

Tips: You should choose the right kind of chicken, and the water should not be too hot when cooking, so as not to boil the chicken. Another secret of the master is to beat the ginger into velvet and soak it in cooked oil, which is a wonderful match with the rose soy chicken.