Pregnant women weight loss recipes

Pregnancy is a process that many women will go through, and during pregnancy, a woman's weight will inevitably increase to a certain extent. For this reason, many pregnant women dare not lose weight, fearing that this will affect the healthy development of their children. However, in fact, as long as you pay attention to your diet during pregnancy, you can also achieve good weight loss results. Below, I will introduce you to the weight loss recipes for pregnant women in detail!

1. Stir-fried shredded lettuce

Ingredients: 2 celery lettuces, some lard, a little garlic, 1 red pepper

Method: 1. Cut the lettuce into shreds. 2. Heat oil in a pan, add some minced garlic and add to the pan. 3. Immediately add the shredded lettuce and stir-fry rapidly over high heat until the lettuce becomes soft. 4. Add a little chopped red pepper to adjust the color, stir well, add salt and serve.

2. Mushroom Chicken Porridge

Ingredients: 1 piece of chicken, 2 fresh mushrooms, 100 grams of rice, some starch, some salt, a little cooking wine, a little sesame oil, some green onions

Method: 1. Soak mushrooms until soft and cut into small pieces. 2. Cut the chicken breast into small pieces and marinate with cooking wine and cornstarch for 10 minutes. 3. Add appropriate amount of water to the rice in the casserole, adjust the time and bring to a boil. When turning to low heat, add chicken and mushrooms. 4. After the porridge is cooked, add a little sesame oil, an appropriate amount of salt, and sprinkle with chopped green onions. If you schedule the porridge to be cooked, put all the ingredients in at once, and don't add too much water.

3. Pork liver and tomato soup

Ingredients: 2 large tomatoes, 1 small piece of pork liver

Method: 1. Wash the tomatoes, remove the stems, soak them in boiling water for two minutes, peel them and cut them into small pieces. 2. Heat up a pan with oil, sauté shredded scallions and ginger, then remove and discard. 3. Rinse the pork liver under running water and soak it in clean water for half an hour. Then take out and cut into thin slices, rinse under water until there is no blood, drain, add cooking wine, shredded ginger, green onion segments, and a little starch, mix well and let stand. 4. Pour tomatoes into the pot and stir-fry for a few times. Add half a tablespoon of sugar and stir-fry repeatedly until sand and paste appear. Pour a large bowl of water, bring to a boil, cover and simmer on low heat for about 20 to 30 minutes to make tomato soup. 5. Open the lid and add salt and chicken essence to adjust the seasoning. Turn up the heat, put the pork liver in, wait for about half a minute, and when the liver turns white, turn off the heat, sprinkle with chopped green onions and serve.

4. Pumpkin Pie

Ingredients: 300g pumpkin, 30g egg, 20g cornstarch, 3g salt, some vegetable oil

Method: 1. Wash the pumpkin, peel it and cut it into thin strips. 2. Boil water in a pot, then put the pumpkin shreds in to blanch. When the water boils again, take them out and drain them for later use. 3. Then add eggs, flour, cornstarch and salt to the pumpkin shreds and mix well. 4. Brush a thin layer of oil in the pan, pour the evenly mixed pumpkin paste into it, spread it flat, and fry it slowly over low heat. 5. After one side is cooked, turn it over and continue frying. When both sides are golden brown, serve on a plate, cut into pieces and serve.