Can pregnant women drink corn porridge?

Pregnant women cannot just eat rice or some whole grains during pregnancy. Don't forget that drinking porridge is good for the body, especially in the early pregnancy period, there will be pregnancy reactions, nausea and vomiting will be more frequent, and appetite will often be lost. At this time, you can drink some corn porridge. Hot corn porridge can nourish the stomach and help digestion. If you want to make delicious corn porridge, you need to prepare not only corn kernels, but also these ingredients.

Is it good for pregnant women to drink corn porridge?

Mushroom Polenta

Material

Rice, corn kernels, carrots, mushrooms, ham

practice

1. Wash the rice and soak it for more than 1 hour. Wash the carrots and cut them into small pieces. I used canned corn kernels; I also cut the mushrooms and ham into small pieces.

2. Add some salad oil to the rice, add the mushroom pieces, and then start cooking.

3. After the water boils, add carrots and corn kernels, stir while cooking, and follow the same direction!

4. When it feels like it’s almost done (about 20 minutes), add the diced ham.

5. After the water boils again, sprinkle in chopped green onions and season with salt.

Chicken, Pumpkin and Polenta

Material

Chicken breast, pumpkin, corn, rice

practice

Prepare the ingredients.

Wash the rice and cook the porridge on the stove first.

Wash and dice the chicken, remove the seeds from the pumpkin, wash and cut into pieces (peeling or not is up to personal preference), and shred the corn.

When the rice is cooked into porridge, add the ingredients in step 3 and cook until it becomes your favorite porridge.

Take out the portion you want to make into baby porridge and blend it into a puree using an electric blender according to the particle size your baby can tolerate.

After cooling, place in ice tray to make ice bricks.

After it solidifies, remove the ice bricks and place them in a fresh-keeping box. Then steam and serve according to the amount your baby needs.

Chicken Polenta

Material

1 packet of mushroom and chicken soup 1 cup of rice 1 corn 1/2 chicken breast 1 tsp cornstarch 1 tsp rice wine Pepper to taste

practice

Prepare ingredients~ Dice the chicken breast and marinate it in the marinade and refrigerate for 4 hours or overnight

Wash the white rice and add 7 times the amount of water to the corn kernels and cook until done. Cook over medium-high heat and then turn to low heat. (You can use white rice instead of white rice for faster cooking.) Keep stirring during the process.

When the porridge is cooked, add the mushroom and chicken soup (to avoid lumps, I first use a little water to dissolve the powder and then add it to the porridge) and stir well~

Add the chicken. Turn off the heat when the chicken turns white. Cover the pot and simmer for 10 minutes. The simmered chicken is softer and more delicious.

You can add some chopped green onion and black pepper to enhance the flavor when serving.