When you decide to have your baby, your pregnancy begins.
During pregnancy, diet is a major event.
What should I do? Try these little refreshing recipes. They are not only nutritious, but also a good face on the table.
Port, appetizers, have you chosen the right food?
The food we eat during the period is exquisite, such as yogurt, orange peel, plum, tomatoes, cowpeas, Flammulina velutipes, taro and other ingredients are conducive to appetizing summer food.
The proper amount of acid in summer is good for appetizing, but it should be moderate. For example, citrus, grapes, tomatoes and so on are good choices.
Food colors can be colorful, such as carrots, peppers, asparagus and other vegetables are not only nutritious, but also attractive, can help pregnant women appetizing summer.
Summer new dishes, increasing appetite is not a dream!
The hot dish is braised cowpea.
Ingredients: 200 grams of cowpea, 120 ml of boiled water, 2 tablespoons of soy sauce.
Step 1: after the cowpea is washed, cut up about 5 centimeters of small spare parts.
Step 2: boil a small pot of water.
Step 3: add soy sauce and boil it with fire.
Step 4: add cowpea section.
Step 5: change to small fire and braise for 5 minutes.
Step 6: put the cowpeas in the water.
Recipe review: cowpea contains rich nutritional elements such as high-quality protein, vitamins, inorganic salts, cellulose, niacin and so on, pregnant women eat cowpea summer can supplement nutrition, supplement energy, strengthen the body, enhance resistance.
The cold dishes are mushrooms mixed with lotus root.
Prepare ingredients: lotus root 1 knot, Flammulina velutipes 1 knot, carrot 1 knot, salt 1/3 spoon, sesame oil a few drops, garlic puree 1 teaspoon, white vinegar a little
Step 1: peel the lotus root, clean it and slice it.
Step 2: add lotus root to water and cook it until it is cool.
Step 3: wash carrots and peel and shred.
Step 4: carrot silk after a little blanching, over cold water.
Step 5: wash the Flammulina velutipes, add to the boiling water, scald and soften and drain.
Step 6: put the processed lotus root slices, carrot fillets and Flammulina velutipes in a large bowl.
Step 7: stir in garlic, sesame oil, white vinegar and salt.
Step 8: use chopsticks to stir evenly.
Recipe Review: Lotus root is rich in starch, vitamin C and iron, has the effect of nourishing blood, nourishing the intestines and stomach, the mucin in lotus root can promote the digestion of fat and protein, reduce the intestinal burden.
A snack bar — double colored tomato eggs.
Ingredients: 3 eggs, 1 tomatoes, 1 tablespoons tomato paste, 1 seaweed.
Step 1: egg into the bowl and scatter.
Step 2: wash the tomatoes and cut them into pieces and put them into the blender.
Step 3: put 1 tablespoons tomato paste into the blender and stir the tomato into tomato paste. Pour tomato paste into the egg mixture according to the ratio of 1:1.
Step 4: Prepare a square container, put a light layer of oil on the inner wall of the container, and pour in tomato egg juice.
Step 5: Put the tomato egg juice into the steaming pot, steaming for 10 minutes over medium heat and water, leaving a gap in the lid when steaming.
Step 6: when the tomato egg is steamed and solidified, place it slightly cool down and gently remove it.
Step 7: Cut the steamed tomato eggs into small pieces, cut the seaweed into about the same size, and then wrap them up.
Recipe Review: Tomatoes are cool, glyceric acid, rich in carotene, tomato lycopene, vitamin C, protein and other nutrients, have the effect of Shengjin thirst, is a good summer maternal appetizer.