Nine nutritious meals for lying-in women in summer
1: wangguagen liver paste soup
Materials:
Cucumber root 1 0g, beef liver (or pig liver) 20og, onion and carrot 1 piece, ginger1piece, chicken bone soup, cream, salt and pepper.
Practice:
1. First blanch the liver in boiling water to make it slightly hard and easy to handle, and then cut it into small dices as big as beans.
2. Onions and carrots are diced and ginger is chopped. Put the cream in the deep pot first, then put all the raw materials in, and add the root of the melon at the same time. Put about 5 bowls of chicken bone soup and cook it slowly with low heat until all the raw materials are cooked and burnt into a paste. Add salt and pepper to taste.
2. Loquat leaf glutinous rice paste
Materials:
Some fresh loquat leaves, 250g glutinous rice.
Practice:
Soak glutinous rice in clear water 1 overnight, then remove the fluff from fresh loquat leaves, wash it, wrap it in seeds, and steam it to eat.
3. Steamed pigeon
Materials:
Pigeon 1 only about 1 50g, onion knot1piece, 2g shredded ginger, 2 water-soaked mushrooms, proper amount of refined salt, a little monosodium glutamate, 300ml of clear water and 0g of cooked lard10g.
Practice:
1. Wash the squab, sprinkle salt evenly and put it in the soup bowl.
2. Add onion, shredded ginger, mushrooms and cooked lard, add water, steam in a steamer for15-2o minutes, remove onion and ginger, and add monosodium glutamate.
4. Steamed crucian carp
Materials:
500g of crucian carp 1 contract, 50g of bamboo shoots, 4g of cooked ham, 4g of water-soaked mushrooms, 5ml of cooking wine, proper amount of salt, onion knots 1 piece, 2g of ginger, and 0g of cooked lard1piece.
Practice:
1. Remove the scales from fresh crucian carp, gut it, cut it diagonally on both sides of the fish with a knife, but it won't hurt the bones, and put it flat in a basin after painting with wine.
2. Sprinkle salt on the fish, put the winter dialect and the equal slices in turn, put the ham slices on the top, then put the onion, ginger, cooked lard and broth, steam in a steamer for about 15 minutes, and remove the onion and ginger.
Note: Ham and bamboo shoots can be dispensed with. If the fish is less than 500g, the seasoning can be reduced.
5: Amomum villosum Carassius auratus soup
Ingredients: 3g of Amomum villosum, 0g of crucian carp150g, and appropriate amounts of ginger, onion and salt.
Practice:
Scales, gills and viscera of crucian carp are removed, and then washed. Amomum villosum is put into the belly of the fish, put into a casserole, add appropriate amount of water, boil with strong fire, and then add ginger, onion and salt.
6: Steamed crucian carp with red ginseng
Materials:
25g of live crucian carp, 2g of red ginseng12g, 20g of ham, 5g of shrimp15g, and appropriate amounts of chicken soup, monosodium glutamate, ginger, onion and pepper.
Practice:
1. Remove scales and internal organs from herring, wash it, and blanch it in boiling water. Wash shrimps and red ginseng with warm water. Wash and slice the ham.
2. Put the crucian carp, red ginseng, ham slices and shrimps into the soup pot, add the smashed ginger and onion, pour the chicken soup, add a little salt, cover it, and steam it in the cage.
3. Pick ginger and onion when eating, and add monosodium glutamate and pepper.
7: Pogostemon porridge
Materials:
Pogostemon rugosa15g (fresh 30g) and japonica rice100g.
Practice:
Decoct Pogostemon Fragrans juice, and cook porridge with japonica rice. After porridge is finished, add Pogostemon Fragrans juice, mix well and boil, and take it three times a day.
8: Crucian carp tofu
Materials:
25 grams of tofu, 2 crucian carp (400-600 grams).
Practice:
9: Amaranth porridge
Materials:
Amaranth 1 bar, 6O grams of glutinous rice.
Practice:
Fry amaranth with water, take juice and glutinous rice to cook porridge, and eat it on an empty stomach.
Finally, experts remind: