Can pregnant women eat flower beetles?
Pregnant women can eat some flower beetles in moderation. The beetles are rich in calcium. Taking a 100-gram beetle as an example, the calcium content is 130 mg. It is very beneficial to the skeletal development of the fetus. The taurine in scallops can also help bile synthesis, cholesterol metabolism, maintain the potential balance of nerve cell membranes, and can resist spasms and suppress anxiety.
In addition, the fat content of Huajia is not high, with only 55 calories per 100 grams, making it a low-fat meat. For pregnant women who want to control their weight, 60-year-old is a very good choice.
Health Tips: Shellfish and seafood, such as shellfish, generally accumulate a lot of heavy metal pollution. Eating too much may harm the fetus. Therefore, expectant mothers must eat in moderation when eating such foods. Precautions for pregnant women when eating scallops
1. Pregnant women with cold nature, cold spleen and stomach, and diarrhea should not eat it. Those with stomachache and abdominal pain due to cold should not eat it. Those who catch a cold should not eat it. Do not eat undercooked shellfish. category to avoid contracting diseases such as hepatitis.
2. Shellfish such as shellfish are rich in umami flavor. Do not add MSG when cooking, and it is not advisable to add too much salt to avoid losing the umami flavor. It is best to soak the sixty-year-old in water one day in advance to spit out the soil. Healthy ways to eat scallops
Boiled scallops with tomatoes
Preparation materials: 100 grams of boxed tofu, 25 grams of parsley, 150 grams of flower beetles (i.e. clam meat), fresh tomatoes 1 (about 30 grams in weight, 500 grams of second soup, 15 grams of ginger slices, 25 grams of tomato paste, 10 grams of butter, 5 grams of salt.
Method:
1. Take the tofu out of the box, use a flower-shaped mold with a diameter of 3 cm to cut into round pieces with a thickness of 1.5 cm, blanch in boiling water for 1 minute, remove and set aside; cut the celery into 3 cm long sections.
2. Remove the internal organs from the flower shells, wash them and set aside.
3. Wash the tomatoes and cut them into four; put butter in the pot and add ginger slices when it is 70% hot. , stir-fry the tomato cubes over medium heat for 20 seconds.
4. Add the second soup, tofu, tomato sauce, flower shells, and parsley segments and cook over medium heat for 2 minutes. Season with salt and serve. .
Steamed eggs with clams
Preparation materials: clams, eggs, shredded ginger, chopped green onion, salt, chicken powder, sesame oil.
Method:
1. Wash the clams with clean water; put a little water in a small pot, cut a few pieces of ginger, bring to a boil over high heat, add the clams and cook until the shells open slightly. Remove the clams, remove the shredded ginger from the soup and pour it into a bowl (discard the rest of the bottom of the pot to prevent sediment) and set aside until warm
2. After beating the 3 eggs, press 1 :1 or 1:1.5. Pour in the clam soup and stir thoroughly while pouring to combine the egg liquid with the soup. Add a little salt and chicken powder, mix thoroughly and filter out the foam