Nutritious recipes for pregnant women: yam and sesame porridge, a gentle choice for comforting the fetus and nourishing the stomach.
Diet during pregnancy should be gentle and nourishing.
Such a classic porridge is this yam and sesame porridge, which can bring anti-fetal effects to expectant mothers.
It tastes very sweet and soft. Not only that, eating it can use the dietary fiber rich in yam to gently promote intestinal movement, thereby effectively relieving gastrointestinal discomfort that often occurs during pregnancy. At the same time, it can also replenish kidney qi for the body and lay a solid foundation for the future.
The proportion of ingredients is precise: 60 grams of rice, 15 grams of yam, 120 grams of black sesame seeds, 200 grams of fresh milk, 6 grams of rose sugar, and 120 grams of rock sugar.
Step by step operation process :
Wash the rice to make it clean, then soak it in water for 1 hour, then take it out and drain the water; peel off the skin of the yam and cut it into small and fine particles; put the black sesame seeds in a pot without oil and fry them over low heat until the fragrance comes out.
For the soaked rice, pour the yam grains and fried black sesame seeds into a blender, add an appropriate amount of water and fresh milk, start the machine, beat out a fine pulp, and use a fine mesh sieve to filter out the residue, leaving only the smooth liquid and set it aside.
Turn on the fire and put an appropriate amount of water and rock sugar into the pot until the rock sugar is completely dissolved by the heat in the pot. This is the step of cooking porridge.
Then, slowly pour in the filtered syrup, and at the same time, use a spoon to stir continuously in a specific direction to avoid sticking to the bottom.
4. Season and serve: Wait until the porridge is boiling slightly, add rose sugar, and stir continuously until the porridge becomes thick and smooth. At this time, you can turn off the heat and enjoy.
Tips for novices to avoid pitfalls: When frying sesame seeds, you must use low heat and flip them continuously. Through this non-stop flipping behavior, you can avoid frying them, because once they are fried, it will affect the flavor and color of the porridge.
After pouring in the slurry, stir continuously. This is the key to ensuring that the porridge is smooth and lump-free.
Homemade quick dish: curry beef and potato shreds, a delicious stir-fry that replenishes iron and energy
As the fetus grows, pregnant women's demand for iron and energy increases.
Beef, an ingredient rich in high-quality protein and iron, and potatoes, which contain carbohydrates, achieve a perfect fusion in this curry beef and potato shreds.
The spicy curry can effectively stimulate appetite, and one dish can meet a variety of nutritional needs, making it an ideal daily quick home-cooked dish.
The ingredient list with clear numerical characteristics and used to specify the dosage is as follows: the dosage of beef is 500 grams, the dosage of potatoes is 150 grams, the dosage of curry powder is 5 grams, the dosage of cooking oil is 10 grams, the dosage of soy sauce is 15 grams, the dosage of salt is 5 grams, the dosage of green onions is 1 gram, the dosage of ginger is 1 gram, the dosage of dough powder and cooking wine is appropriate.
Step by step operation process :
1. Process the ingredients : Rinse the beef and cut into even thin strips against the grain.
Find a small bowl, put the dumpling powder in, then add soy sauce and a little cooking wine, mix them into a juice, then pour the juice into the shredded beef, quickly spread it evenly, and leave it for a while to marinate.
Peel the potatoes, cut into thin strips, and soak in water to prevent oxidation and discoloration.
2. Stir-fried beef : Heat the wok, pour in cooking oil, and when the oil temperature rises, first add the chopped green onion and saute until fragrant, then add the sliced ginger and saute until fragrant.
Then, pour in the marinated shredded beef and fry quickly until it changes color.
3. Stir fry together and take out the pot : After the shredded beef is stir-fried, immediately add the drained potato shreds and stir-fry quickly over high heat. Get out of the pot!
Then add soy sauce, then salt, then add curry powder, and stir-fry until it is uniform. When the color of the potato shreds changes to a point that can be judged as raw, and the fragrance spreads around, you can take it out and put it on a plate.
Key points in cooking : shred the beef against the grain so that it won’t burn off when fried.
The whole process needs to be stir-fried over high heat to ensure tender beef and crispy potato shreds.
Curry powder should be added at the end, as adding it too early will cause the aroma to evaporate.
The flavor of this dish has such characteristics. The beef has a tender texture, the shredded potatoes have a crisp texture, and the curry exudes a rich aroma. It is a stir-fry that is particularly appetizing and nutritious.
Innovative vegetarian dish: Stir-fried vegetarian crab noodles, a good iron supplement that looks just like the real thing
As the delivery period approaches, it is especially important to eat more iron-containing vegetables.
Using potatoes, carrots and other home-cooked ingredients to simulate the delicious taste of crab noodle, this ingenious stir-fried vegetarian crab noodle is actually a vegetarian treasure that can replenish iron and vitamins.
It has a soft texture and a sweet and sour taste. Even pregnant women with poor appetite can be attracted by its unique flavor.
The ratio of ingredients is as follows: 15 grams of mushrooms, 12.5 grams of cooked carrots, 12.5 grams of cooked fresh bamboo shoots, 250 grams of cooked potatoes, 150 grams of raw oil, sugar, refined salt, rice vinegar, minced ginger, MSG, and finally a little seasonal green leafy vegetables.
Step by step operation process :
Material cutting and processing: Mash the steamed potatoes and carrots into a fine puree; cut the fresh bamboo shoots into very small pieces; wash the green leafy vegetables and soaked mushrooms and cut them into very thin strips.
2. Stir-fry into vegetables : Heat the wok, then pour in the oil. When the oil is hot, add the mashed potatoes and then the mashed carrots. Then stir-fry slowly over medium-low heat until the aroma is fragrant and the texture becomes crispy.
Add shredded green leafy vegetables, add shredded winter mushrooms, add minced bamboo shoots, stir-fry together, then season and serve.
Then, according to the taste order of personal preference, add sugar one by one, add refined salt, add MSG, add minced ginger, and stir-fry quickly to make it even.
Finally, pour a little rice vinegar along the edge of the pot to stimulate the aroma, stir-fry a few times and then serve.
The skill is about adjusting the taste. The minced ginger and rice vinegar are the key to the flavor of the "crab powder" dish and cannot be omitted. Please pay attention to this.
The amount of rice vinegar can be adjusted according to personal preference. If you like a strong sour taste, you can add a little more.
The following is the rewritten content: This dish gathers many types of vegetables, especially mushrooms (or black fungus) and green leafy vegetables. It is rich in iron and fiber. It can not only replenish blood, but also prevent constipation during pregnancy. It is an extremely healthy vegetarian dish.
Here are the tips that novices need to pay attention to to avoid stepping into the trap: Mashed potatoes and carrots must be fully fried until they are thoroughly fried and crispy. Only in this way can the astringent taste present in them be removed, and the rich aroma will be stimulated and released, and the taste will become better and more wonderful.
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