Can pregnant women eat spicy and sour potato shreds?

There are many foods that pregnant women cannot eat during pregnancy because some foods are harmful to the fetus in the belly, so the diet of pregnant women must be nutritious and healthy as well as diversified. After pregnancy, the taste of many women will change, so the old people say sour food for boys and spicy food for girls, but some pregnant women prefer to eat sour and spicy food. So, can pregnant women eat spicy and sour potato shreds?

Can pregnant women eat spicy and sour potato shreds?

There is no harm in eating some spicy and sour potato shreds during pregnancy, and spicy and sour potato shreds are also a good appetizer, which helps to promote appetite during pregnancy. However, pregnant women should be careful not to eat too spicy food when eating spicy and sour potato shreds, because during pregnancy, extremely cold or hot food, spicy and irritating food should not be eaten, eating it will cause miscarriage.

Pregnant women must peel potatoes when eating them, because the potato peel contains a toxic substance called biota. If the human body ingests a large amount of biota, it will cause poisoning, nausea, diarrhea and other reactions. It is best not to eat potatoes that have been stored for a long time or have sprouted. This is especially important for pregnant women in the early stages of pregnancy.

Recommended recipe for spicy and sour potato shreds

Method 1

Prepare ingredients: appropriate amount of potatoes, dried red peppers, onions, garlic, and Sichuan peppercorns.

1. Cut the potatoes into large, neat slices. This is the key to cutting even strips. Then cut the potato slices into thin strips.

2. Soak the chopped potato shreds in clean water to remove the starch (this way the fried potato shreds will be fresh and non-sticky).

3. Chop the onion, cut the pepper into small pieces, chop the garlic, cut the red pepper into shreds, and chop the ginger.

4. Add oil to the pan and stir-fry the peppercorns until fragrant.

5. Take out the fried peppercorns, put onion, ginger, minced garlic and chili segments into the pot and stir-fry until fragrant.

6. Add the soaked potato shreds, stir-fry for a while, then pour in appropriate amount of vinegar and continue to stir-fry the potato shreds.

7. Add the shredded red pepper and stir-fry evenly. Finally, add chopped green onion, appropriate amount of salt, sugar, and chicken essence to season.

Can pregnant women eat spicy and sour potato shreds?

Method 2

Prepare ingredients: 500g potatoes, 2 dried chilies, 3g coriander stems, 5g garlic, 3/4 teaspoon salt, 5g green onions, 1/4 teaspoon MSG, and 1 tablespoon aged vinegar.

1. Peel the potatoes and cut them into shreds. Wash off the starch on the surface with clean water and soak them for 5 minutes.

2. Slice the green onion and garlic, cut the dried chili into oblique sections, and cut the coriander stems into sections.

3. Heat up a pan with oil. When the oil temperature reaches 40% hot, add dried chili peppers, onion and garlic slices and stir-fry until fragrant.

4. Add shredded potatoes, add salt and aged vinegar, stir-fry over high heat until the potatoes are 80% cooked, turn off the heat, add coriander and MSG, stir-fry quickly and serve.