The best recipes for pregnant women

What home-cooked dishes are suitable for pregnant women? From the beginning of pregnancy, the baby grows and develops in the womb. His healthy growth at every stage requires various nutrients. If any nutrient is lacking, it may cause irreversible damage to the baby. So, what are some home-cooked dishes suitable for pregnant women?

Tofu Skin with Silver Sprouts and Black Fungus

Tofu skin, silver sprouts and fungus are rich in protein, fat, carbohydrates, and calcium, phosphorus, iron, zinc, vitamin C and other nutrients. They can replenish qi and blood, invigorate the stomach, aid digestion, moisten the lungs, promote dampness and reduce swelling, can treat hypertension, and are suitable for consumption in the late stages of pregnancy. They are essential foods for the bone growth of the fetus.

practice:

1. 150 grams of tofu skin, 100 grams each of bean sprouts and soaked black fungus, 20 grams of cooking oil, 5 grams each of sesame oil and salt, 2 grams of chicken essence, 15 grams of cornstarch, 10 grams of ginger, and 200 grams of bean sprout soup.

2. Put the tofu skin in a bowl, pour in boiling water and cover it tightly. Soak it until the hard core is gone, then take it out and cut it into 3-4 cm long pieces.

3. Wash the ginger and cut it into pieces; wash the bean sprouts, blanch them in boiling water and then take them out; wash the fungus, break it into small pieces, or blanch it in boiling water and then take it out.

4. The frying pan is easy to get on fire, so add some oil and bring it to a boil, fry the chopped ginger slightly, put in the bean sprouts and fungus and stir-fry them twice, add the bean sprout soup, salt, and chicken essence, pour in the tofu skin, simmer for 3 minutes on low heat, turn to the high heat and fry the sugar color, thicken with water starch, drizzle with sesame oil, and serve on a plate.

Fried Cuttlefish with Broccoli

Cauliflower contains nutrients such as vitamin K, protein, fat, glycogen, vitamin A, B, C and calcium, phosphorus, iron. Pregnant women often eat cauliflower before giving birth to prevent postpartum hemorrhage and increase the content of vitamin K in breast milk.

Cuttlefish has the effects of invigorating qi and nourishing blood, warming the meridians and dispersing cold, promoting lactation, strengthening the spleen, benefiting the kidneys, replenishing yin, regulating menstruation, and stopping leucorrhea.

practice:

1. Appropriate amount of cuttlefish, appropriate amount of broccoli, appropriate amount of cooking oil, appropriate amount of table salt, a small amount of chicken essence, appropriate amount of garlic, appropriate amount of tapioca starch, and appropriate amount of chili pepper.

2. Debone and remove the internal organs of fresh cuttlefish, peel off the surface black fish and wash it. Chop off the cuttlefish head and then cook.

3. Use a knife to make cross-cutting diagonal cuts inside the cuttlefish to create patterns and cut it into small long grids. Pick small cauliflower florets, soak them in salt water for more than ten minutes, and then wash them.

4. Add cold water to the pot and bring it to a boil. Put the cuttlefish in and blanch it quickly, then take it out.

5. Put cooking oil in a wok and bring to a boil, then add garlic and chili peppers and sauté until fragrant. Add the blanched cuttlefish and fry in oil. In addition, the broccoli is blanched in the pan.

6. Put the blanched broccoli into the wok, add salt, chicken essence and tapioca starch water, stir-fry quickly and evenly, then serve.

Mushroom and Rapeseed

Mushroom rapeseed is rich in calcium and iron. It also contains nutrients such as protein, fat, vitamin B1, vitamin B2, vitamin C and phosphorus. Pregnant women can eat it regularly to supplement calcium intake and prevent leg cramps.

practice:

1. 5 grams of mushrooms, 200 grams of rapeseed, 20 grams of cooking oil, 15 grams of salt, and a small amount of chicken essence.

2. Wash and clean the rapeseed, cut into 3 cm long segments, and separate the stems and leaves; soak the mushrooms in warm water and remove the stems.

3. Put the pot on the fire, add some oil and bring to a boil. Put the rapeseed stalks first, until they are 60% to 70% cooked, add salt, then add the rapeseed leaves and stir-fry for a while.

4. Add the mushrooms and the soup used to soak the mushrooms, cook until the stems are soft and crispy, then add chicken essence and stir until done.