What can I eat during my menstrual period to eliminate dirty blood?

During their menstrual period, women will lose a lot of nutrients, including some blood stasis in the body. If you want to speed up the excretion of some dirty blood from your body through diet during your menstrual period, you can eat ingredients such as spinach, shiitake mushrooms, and black fungus. These ingredients not only have the effect of enhancing the body's immunity, but also can clear out waste toxins from the body. They are a good choice among ingredients.

1. Foods for menstrual diet: mussels

Mussels are high in protein and are known as “eggs of the sea”. Mussels are rich in essential fatty acids for the human body, which can maintain the skin and lower cholesterol. Traditional Chinese medicine believes that clams can nourish the liver and kidneys, improve essence and blood, and can treat various symptoms of deficiency and fatigue.

Recommended recipe: Mushroom, black fungus and mussel soup

Ingredients:

30g mussels, 15g mushrooms, 10g black fungus, some salt, a little chicken essence, some water

practice:

1. Soak the mushrooms (remove the stems) until soft and clean. Soak the black fungus, clean and remove the stems. Soak the mussels until soft and clean.

2. Put mushrooms and clams into the pot, add appropriate amount of water, boil over high heat, then simmer for half an hour, add black fungus, boil for 10 minutes, season and serve.

2. Foods for menstrual diet: Sea cucumber

Sea cucumbers are good at replenishing essence and blood. They are rich in protein, amino acids, vitamins, trace elements, and have almost zero cholesterol. Women who regularly eat sea cucumbers can not only maintain their beauty and resist aging, but also enhance the body's immunity.

Sea cucumbers also have the effect of eliminating fatigue, and have therapeutic effects on impotence, kidney deficiency, neurasthenia, etc. They help to eliminate excess free radicals in the body, regulate female endocrine, and delay menopause.

Recommended recipe: Braised sea cucumber with mushrooms

Ingredients:

30g dried mushrooms, 1 broccoli, 1 sea cucumber (soaked), 40g salad oil, 1 teaspoon salt, 10g soy sauce, 15g oyster sauce, 15g water starch, 10g abalone sauce

practice:

1. Cut the sea cucumber from the bottom, peel off the outer skin with your hands and tear off the intestinal skin and inner membrane on the inner wall.

2. Rinse the sea cucumbers and set aside. Finally, blanch the sea cucumbers in boiling water for one minute and then take them out.

3. Soak the dried mushrooms in clean water for 1 hour until they are fully expanded, then wash them clean, cut off the stems, squeeze out the water and set aside. Remove the stems of the broccoli, tear it into small florets, wash and set aside.

4. Pour water into the soup pot, add 1 teaspoon of salt, add broccoli after boiling, cook until it boils again, then remove and set aside.

5. Pour salad oil into the wok, heat it up, add the mushrooms and stir-fry for 1 minute. Add oyster sauce, super fresh soy sauce, and fresh scallop sauce (or abalone sauce) and stir-fry evenly. Add sea cucumber, add appropriate amount of water, stir fry evenly, boil over high heat, then turn to low heat, simmer for 5 minutes and turn off the heat.

6. Arrange the broccoli around the edges and place in the clay pot. Add the mushrooms and sea cucumber in the middle. Re-boil the remaining soup in the pot, add water starch to thicken and turn off the heat. Pour the starch sauce on the sea cucumber, place the clay pot on the fire, heat over medium heat until the starch sauce starts to bubble and then turn off the heat.