Home-cooked recipes for pregnant women include red ginseng chicken soup, stir-fried chicken with young ginger, steamed pork ribs with lotus root, steamed clam eggs and scrambled zucchini eggs. The details are as follows: 1. Red ginseng chicken soup Ingredients: half a hen, a small stick of red ginseng; accessories: salt and ginger

One piece, half a green onion, 1 spoon of white wine; How to make red ginseng chicken soup: 1. Defrost the chicken, chop it into pieces, put ginger and green onion segments in the pot, add an appropriate amount of water, boil and blanch the chicken pieces; 2.

Add a little peanut oil to the pot, cut the chicken fat into pieces, and stir out the oil; 3. Add the blanched chicken pieces and stir-fry over medium heat. After the water is dry, add ginger and green onion segments; 4. Along the

Pour a spoonful of cooking wine on the edge of the pot, stir-fry over high heat, add enough water, and bring to a boil over high heat; 5. After the water boils, add the red ginseng to the soup pot. After the high heat boils, reduce to low heat and simmer for about 2 hours; 6.

.Add salt half an hour before serving. Add wolfberry 10 minutes before serving. After turning off the heat, add a little coriander or chives.

2. Ingredients for stir-fried chicken with young ginger: 1 three-yellow chicken, 1 large piece of young ginger, some red and green peppers, appropriate amount of garlic, cut into thin slices, 2 spoons of hot sauce; seasonings: 2 spoons of cooking wine, 2 spoons of soy sauce, a little oyster sauce,

A little chicken essence; How to stir-fry chicken with ginger: 1. Prepare 1 three-yellow chicken, wash it and cut it into small pieces; 2. Pour oil into the pot, heat it up to 70% heat, add ginger and stir-fry until fragrant, add chicken pieces, and turn

Stir-fry, add 2 tablespoons of cooking wine, continue to stir-fry, when the water is slightly dry, add two tablespoons of soy sauce, stir-fry; 3. Add 2 small bowls of water, the standard is to cover the chicken, cover the pot, simmer for a while, and finish quickly

When the sauce is boiling, open the lid of the pot, add small peppers and garlic slices, and stir-fry for a while; 4. Add 2 tablespoons of chili sauce, a little oyster sauce, stir-fry together, and add a little chicken essence.

3. Ingredients for steamed pork ribs with lotus root: 300 grams of pork chops, 300 grams of lotus root, 5 slices of ginger, 3 cloves of garlic, 2 teaspoons of salt, 1 tablespoon of sugar; accessories: appropriate amount of cooking wine, appropriate amount of shallots; How to make steamed pork ribs with lotus root

: 1. Wash the pork chops, pour water and pork chops into the pot, bring to a boil over high heat, skim off the blood foam, remove and wash, set aside; 2. Peel the lotus root, cut into pieces with a hob, ginger and garlic.

Slice and set aside; 3. Add water to the pot, bring to a boil, then add chopped pork chops, ginger, garlic slices, salt, sugar, and cooking wine, mix, turn off the heat, and pour into a large bowl; 4. Add lotus root ribs

Put it into the steamer, select the meat steaming mode, the default temperature is 100 degrees, 45 minutes is enough; 5. Open the steamer, take out the lotus root ribs, sprinkle with chopped green onion and serve.

4. Ingredients for steamed clam eggs: 200 grams of green clams, 3 free-range eggs; accessories: salt, 3 slices of ginger, 2 teaspoons of sesame oil, half a tablespoon of light soy sauce, chopped green onion; how to steam clam eggs: 1. Put the clams into water

, add an appropriate amount of cooking oil, let it sit for 2 hours, and let it spit out sediment; 2. Heat 2 bowls of hot water, add 3 slices of ginger and salt, after the water boils, add the clams, stir them, and quickly remove the clams when they open;

3. Wait until all the clams are removed, then let the clam soup stand for a while until it is warm, then filter out the ginger and sediment; 4. Beat the 3 eggs, and mix the egg liquid and the water used to cook the clams at a ratio of 1:1

Or mix well at a ratio of 1:1.5; 5. Put the cooked clams into a bowl of sifted egg liquid, cover the surface with plastic wrap, poke a few small holes with a toothpick, and boil the water in the steamer over high heat

Then, turn to medium heat.

Put the bowl on.

Cover the pot tightly and steam for about 8 minutes. Before eating, drizzle with sesame oil and light soy sauce and sprinkle with chopped green onion.

5. Zucchini scrambled eggs Ingredients: half a zucchini, 2 eggs, carrots; accessories: chopped green onion, 2 tablespoons vegetable oil, 1 tsp salt, light soy sauce; How to make zucchini scrambled eggs: 1. Wash the zucchini and cut into thick slices

, slice the carrots, chop the green onions, beat the eggs, add salt and mix well and set aside; 2. Heat the oil in a pan and sauté the green onions until fragrant; 3. Pour the egg liquid over low heat, stir-fry until seven or eight times cooked, take it out and set aside; 4.

Just heat the pan, add a spoonful of vegetable oil, fry the carrot slices for a while, add the zucchini slices, add salt, stir-fry the zucchini slices, slightly change color, add the eggs and stir-fry until fully cooked; 5. Add a little before serving

Light soy sauce enhances color and flavor.