Postpartum recipes

Miscarriage will have a certain impact on women's physical health, so good conditioning after miscarriage is very important. It is best to rest in bed right after miscarriage. In addition, you should keep your emotions stable and avoid depression, tension and other negative emotions. Diet is very important. A good diet helps to recover soon. Let's take a look at some of the menus after miscarriage.

Postpartum recipes

1. Postpartum nourishing chicken soup

Material

15g of Gastrodia elata, 5g of fried Panax notoginseng, 6 red mushrooms, a little Pleurotus eryngii, about 1kg of old chicken, 6 red dates, rose wine, ginger, 3g of angelica, cinnamon pulp, a few slices of ginger

practice

1. Boil water, add Gastrodia elata, Panax notoginseng, Angelica sinensis, Longan pulp, ginger, chicken, wine and a little salt. Bring to a boil over high heat, then simmer for one hour over low heat.

2. Add red mushrooms, king oyster mushrooms and dates and stew for 1 hour, then you can drink a delicious nourishing soup for postpartum mothers, which can replenish blood and relieve headaches.

2. Nourishing Chicken Soup

Material

2 drumsticks, 6 dried shiitake mushrooms, 3g wolfberry, 5g each of scallion and ginger, 1 teaspoon (5g) salt

practice

1. Put the dried mushrooms and wolfberries into small bowls, soak them in warm water, wash them, drain them and set aside.

2. Wash the drumsticks, put them into a pot, add 1000ml of cold water, bring to a boil over medium heat, carefully skim off the foam, add the soaked mushrooms, green onions, and minced ginger, then simmer over low heat for 30 minutes.

3. Put wolfberries into the pot and continue heating for 10 minutes, add salt, remove from heat and let cool.

4. After the chicken soup has completely cooled down, use a spoon to carefully remove all the floating oil on the surface of the chicken soup, leaving only the clear soup. After reheating, it can be eaten while hot.

3. Daylily and eel soup

Material

Ingredients: 50 grams of day lily, 200 grams of eel meat, 10 grams of ginger, 30 grams of nameko mushroom, 3 grams of wolfberry, and 10 grams of green onion.

Seasoning: 15 grams of vegetable oil, 8 grams of salt, 3 grams of Shaoxing wine, and a little pepper.

Production process:

1. Wash the nameko mushrooms and wolfberries; cut the eel and ginger into slices; soak the day lily in water, remove the roots and wash; cut the green onions into flowers.

2. Heat oil in a pan, add ginger slices and eel slices, add Shaoxing wine and stir-fry until fragrant, add appropriate amount of oil and soup, and bring to a boil.

3. Add day lily, nameko mushrooms, wolfberry, salt and pepper, cook over medium heat, and sprinkle with chopped green onions.

Key points of operation: It is best to use yellow eels, and the fire should be higher when cooking the soup so that the soup will be fragrant.