Can I eat mushrooms while breastfeeding?

Mushrooms are also a type of large fungus that mainly grows in humid and hot areas. Eating mushrooms can help detoxify, promote bowel movements and increase appetite. Especially in China's Yunnan region, which is a major mushroom-producing province, there are a wide variety of mushroom species. However, the damp and hot nature of mushrooms is not suitable for consumption by all people. If certain mushrooms are accidentally ingested, they may even cause side effects such as abnormal hallucinations in the human body. Can I eat mushrooms while breastfeeding?

Can you eat mushrooms during breastfeeding? Can you eat mushrooms during breastfeeding? Mushrooms can increase milk, prevent scurvy, promote wound healing, protect the liver and stomach, and enhance human immunity. They are an excellent nutritional health food for breastfeeding mothers.

1. Mushrooms have the effect of promoting lactation. Eating them can increase the amount of milk for breastfeeding mothers, especially for breastfeeding mothers with insufficient milk supply. It is a good nutritious food. Breastfeeding mothers can provide more nutrition and energy for their babies.

2. The active ingredients of mushrooms can enhance the function of T lymphocytes, promote human metabolism, and thus improve the body's immunity against various diseases. Pregnant women can also strengthen their bodies and enhance their disease resistance by eating it.

3. Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for the human body to digest. They can maintain the water balance in the intestines, absorb the remaining cholesterol and sugar and excrete them out of the body. They are very beneficial for preventing constipation, colon cancer, arteriosclerosis, diabetes, etc. It is beneficial for breastfeeding mothers to eat it to moisten the intestines and promote bowel movements, and prevent and treat constipation.

4. Mushrooms contain tyrosinase, which has a significant effect on lowering blood pressure. Eating it during breastfeeding mothers can effectively prevent high blood pressure.

How to eat mushrooms during lactation How to cook fried squid with mushrooms

Ingredients: 300 grams of squid, 100 grams of white mushrooms, 1 scallion, 1 piece of ginger, and a little salt.

practice:

1. Wash the squid, cut it into cross-shaped slices.

2. Wash and slice the mushrooms, cut the green onions into oblique sections, and slice the ginger.

3. Add a little oil to the pan, heat it until it is 70% hot, add ginger slices and stir-fry for half a minute.

4. Add scallion segments and stir-fry until fragrant.

5. Add mushrooms and stir-fry for two minutes.

6. Add the squid and continue stir-frying for two minutes.

7. Add a small amount of salt to season. Stir-fry over high heat until the soup is dry.

Tips

1. Squid and other seafood are a little salty. To maintain the delicious taste, just add a little salt to season it.

2. Do not fry the squid for too long to avoid severe shrinkage and a tough taste.

How to make mushroom fried meat

Ingredients: appropriate amount of mushrooms, pork belly, garlic cloves, peanut oil, salt, and sugar.

practice:

1. Thaw the pork belly and slice it for later use.

2. Rinse the mushrooms, slice them and set aside.

3. Put a bowl of water in the pot and blanch the mushroom slices quickly after the water boils.

4. Bring water to a boil in another pot and blanch the sliced ​​pork belly. After taking it out, drain the water, add salt and soy sauce and marinate for 10 minutes.

5. Heat the pan with cold oil, add a tablespoon of sugar and stir-fry the sugar color.

6. Add the marinated pork belly slices and stir-fry over high heat until the meat slices are colored.

7. Add the chopped garlic and sauté until fragrant.

8. When you smell the garlic, add the drained mushroom strips and stir-fry quickly over medium heat.

9. Add the remaining garlic cloves and a little salt to season before serving.

Tips

The pork belly has been marinated in advance, so you only need to add a little salt when seasoning it later, otherwise the mushrooms will taste too salty and cover up their own flavor.