Can I eat carp during confinement?

After giving birth, a pregnant woman becomes a postpartum woman, and she needs to take a confinement period because she needs to recover her health after giving birth. Every organ needs to recover to normal, and diet is very critical during the confinement period, because the mother not only needs to recover her body during the confinement period, but also needs to produce milk. Since babies need to drink breast milk, can I eat carp during the confinement period?

Can mothers eat carp during confinement?

Carp can be eaten during confinement after childbirth, because it can help reduce edema and promote lactation in mothers. Carp meat tastes good. It is better for breastfeeding mothers, as carp itself helps promote milk secretion, so it is suitable for consumption.

What are the benefits of eating carp for pregnant women during confinement?

1. Carp contains a large amount of high-quality protein, calcium and multiple vitamins. It can help mothers to recover better. Furthermore, carp itself helps promote milk secretion.

2. Carp fat is mostly unsaturated fatty acids, which can effectively lower cholesterol and prevent and treat arteriosclerosis.

3. Carp contains a large amount of minerals such as potassium, sodium, phosphorus, iodine, etc., which can improve appetite and promote digestion and absorption.

How can a pregnant woman eat carp to be more nutritious during confinement?

How to steam carp

Main ingredients: 1 carp,

Ingredients: 2 tablespoons (30ml) steamed fish soy sauce, 1/2 teaspoon (3g) salt, 1 teaspoon (5ml) cooking wine, 3 soaked mushrooms, 50g winter bamboo shoots, 3 green onions, and 10g ginger.

practice:

1. Remove the scales and internal organs of the carp, wash it, and use a knife at a 45-degree angle to make several cuts on the fish, about 2 cm deep, with 5 cm between each cut.

2. Sprinkle salt and cooking wine on the raw back of the fish, spread it with your hands, and marinate for 10 minutes. Soak the mushrooms until soft and then slice them. Wash the winter bamboo shoots, cut into thin slices and set aside. Cut the green onion into sections and the ginger into slices.

3. Spread the scallion segments on a plate, put the fish on it, put half of the chopped mushroom slices, bamboo shoot slices, and ginger slices in the incision on the fish body, and fill the other half into the fish belly.

4. Pour steamed fish soy sauce on the fish, then cut some scallions and ginger into pieces and sprinkle them on the surface of the fish.

5. Add water to the steamer, put in the fish, cover and steam over high heat until steam comes out, then continue steaming for 8 minutes.

6. Take out and sprinkle with shredded red pepper.