Pregnant women have no appetite in summer

It is normal for pregnant women to have a loss of appetite in the hot summer, but pregnant women are a special group of people. They usually need to take in a lot of nutrients to meet the growth and development of the fetus. Loss of appetite can easily lead to malnutrition, which will affect the growth and development of the baby and is very detrimental to the baby's growth. What should pregnant women do if they have a loss of appetite in the summer?

What should pregnant women do if they have no appetite in summer?

The weather is hot in summer, and it is very common for pregnant mothers to have poor appetite. At this time, you can eat some appetizers, such as hawthorn, plum, bayberry, tangerine peel, etc. to stimulate appetite. As for fruits, strawberries, oranges, and lemons have a certain appetizing effect. Condiments can be vinegar, tomato sauce, curry sauce, bean paste, etc., but they should not be too "stimulating".

Recommended appetizer recipes:

Cucumber salad

Ingredients: 10 long and thin cucumbers, 500 grams of red bell peppers or red chili peppers, 1 garlic clove and 3 cloves, 1 tablespoon of white sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and 1 tablespoon of sesame oil.

practice:

1. Choose cucumbers that are thin and long to be crispy. First, wash the cucumbers, remove the heads and tails, and wash and cut the red peppers into shreds. If you like spicy food, you can use chili pepper instead of red pepper.

2. Use a kitchen knife to smash the cucumber and cut it into desired lengths. Then add about 1 tablespoon of fine sugar and mix with your hands until the sugar is dissolved. You can also put it in a plastic bag, blow air to seal the bag, and then shake it vigorously. It is easier. Just shake until the fine sugar dissolves.

3. After the fine sugar is dissolved, add an appropriate amount of salt and mix it again. Then add the same proportion of fruit vinegar, garlic paste and chopped red pepper or red chili pepper as the fine sugar, and shake it thoroughly in a plastic bag to mix well.

4. Add a spoonful of sesame oil before eating, and the quick pickled cucumbers are ready!

Purple Eggplant and Straw Mushroom Salad

Ingredients: 1 eggplant, 200g straw mushrooms, half a pound of bean sprouts, some carrots, some sauce (soy sauce paste, soy sauce, toon sauce, sesame oil, sugared ginger, basil, pepper and chili oil), a little salt, and 2 celery stalks.

practice:

1. Cut the eggplant into pieces and soak them in vinegar water to prevent them from turning black. Quickly blanch the eggplant and straw mushrooms separately (the eggplant skin faces downwards to better preserve the beautiful purple color).

2. Stir-fry carrots with a little oil, add a little water and quickly stir-fry bean sprouts and celery, add salt to taste, and remove from the pan to spread the ingredients.

3. Mix the seasonings, add eggplant and straw mushrooms, mix well, and place on the bean sprouts after the seasonings are absorbed.

Hawthorn and sorghum rice appetizer porridge

Ingredients: 50g sorghum rice, 100g hawthorn juice.

practice:

1. Wash the sorghum rice and set aside. Add appropriate amount of water to the pot and add hawthorn juice.

2. After boiling, add sorghum rice and start cooking. Cook over high heat for 15 minutes, then switch to low heat and continue cooking.

3. Cook for about 20 minutes until the sorghum rice is soft and ready to eat.

Sweet and Sour Spare Ribs

Ingredients: 500 grams of pork ribs, half a green pepper, half a red pepper, 5 slices of pineapple (canned), 1 egg, appropriate amount of cornstarch/corn starch, 3 tablespoons of tomato juice, 4 tablespoons of white vinegar, 3 tablespoons of sugar, 1/4 teaspoon of salt, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, half a teaspoon of sugar, and 1/4 teaspoon of salt.

practice:

1.Cut the pineapple into small pieces and the green and red peppers into large pieces. Mix all seasonings and set aside.

2. Marinate the ribs for an hour. Dip them in egg liquid and then in cornstarch/corn flour before frying.

3. Pat off excess flour and fry in hot oil for three to four minutes until golden brown.

4. Heat the pan, add oil, stir-fry the green and red peppers for two minutes, then add the seasonings and pineapple, mix well and bring to a boil, then add the pork ribs, mix well and stir-fry for one minute.