Can pregnant women eat stickleback?
Pregnant women can eat stickleback.
Stichopus japonicus is rich in protein, which can maintain the balance of potassium and sodium, eliminate edema and improve immunity. Eating more stickleback can effectively lower blood pressure and relieve anemia symptoms. For the mother, eating stickleback is more conducive to the baby's growth and development. The rich copper element in stickleback is an indispensable micronutrient for human health, which has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissues, brain, liver and heart. In addition, it also has the functions of invigorating qi and blood and promoting lactation, and has the effects of promoting lactation, tonifying the body and promoting rehabilitation for parturients. Precautions: When eating stickleback, be careful not to eat it with tomatoes, because tomatoes contain a lot of vitamin C, which is similar to tomatoes, and excessive consumption can also cause poisoning.
The practice of pregnant women eating stickleback fish
Angry thorn fish soup
The nutritional value of stickleback is very high, and its properties are mild. It contains no cholesterol and its fat content is very low.
Ingredients: stickleback, tofu, ginger, salt, cooking wine, chopped green onion, monosodium glutamate and pepper.
Practice:
1, the stickleback is eviscerated and its gills are cleaned for later use; Cut tofu into small pieces; Sliced ginger;
2, from the oil pan, when the oil temperature is 80% hot, add the stickleback and fry it slightly on both sides;
3. Add water to the pot, add tofu, ginger slices, salt and cooking wine, boil over high fire, and cover with medium fire for 10 minute;
4, add monosodium glutamate, pepper, chopped green onion, out of the pot.
Braised stickleback fish
Protein, a stickleback fish, is rich in content, which is a relatively healthy food, and it is also rich in trace elements.
Ingredients: stickleback, ginger, dried red pepper, shallots, wine, oil, salt and soy sauce.
Practice:
1, clean up the stickleback, shred the ginger and dried red pepper, and tie the shallots;
2. Heat the oil pan, add the stickleback and fry until it turns yellow;
3, shredded ginger, shredded red dried Chili and onion knots, burst into fragrance;
4. Add the right amount of water, wine, soy sauce and sugar;
5, simmer for 20 minutes, the fire will soon dry the juice, add the right amount of salt to the pot.