15 Kinds of Breastfeeding Mothers Food
Published Apr 29, 2022 at 16:11pm ET
Food Material List
- 1 Xiaogan sweet rice wine 200g
- 2 Egg One
- 3 water 200ML
- 1 Pour clear water and sweet rice wine into the soup pot and boil over high heat;
2. Eggs are scattered;
3. When the water boils, pour in the egg liquid and stir it into sparkles;
4. Turn off the heat and add sugar to mix evenly.
- 2 Materials of shrimp and corn tofu soup
Ingredients: 150 grams of shrimp, 100 grams of lactone tofu, 50 grams of fresh corn kernels, appropriate amount of water
seasoning: salt 5 grams, chicken essence a spoonful, appropriate amount of pepper, salad oil 20ML
method: 1. fresh shrimp shelling, shrimp sausage extraction, washing, tofu into small pieces;
2. frying pan with oil, hot and hot. Pour fresh shrimps into a frying pan until they are broken;
3. Pour clear water into the soup pan;
4. Pour the fried shrimps, corn kernels and tofu into the pan, add salt, and boil over high heat;
5. Boil over low heat for 1-3 minutes;
6. Turn off the heat and season with chicken essence and pepper powder when starting the pan.
- 3 Material of crucian carp yellow flower soup
Material: crucian carp, dried yellow flower 50g, ginger slices, salad oil 50ML, water appropriate amount
condiment: salt 8g, chicken essence a spoon, pepper appropriate amount, material wine a spoon
method: 1. dried yellow flower cut off the pedicle, soaked in warm water, and then washed with water;
2. Live crucian carp is killed now, gills and intestines are removed. Clean and marinate with ginger and cooking wine for 3-5 minutes;
3. Pour oil in the frying pan and heat it to 80% heat, then fry the crucian carp slightly on both sides;
4. Place the fried fish in the soup pot, pour water, and add ginger and yellow flowers;
5. Remove the floating powder after boiling in a big fire, turn to a small heat and stifle for 20 minutes until the soup is thick. Thick;
6. Turn off the fire and add chicken essence and pepper to season the pan when it starts. Sprinkle onion on the pan at last.
- 4 Material
Bamboo shoot native chicken soup: 150 grams of winter bamboo shoots, about 2 kg of local chicken, 45 pieces of ginger
seasoning: salt 10 grams, chicken essence and pepper
Appropriate amount: 1. Cut large pieces of winter bamboo shoots and chop them into pieces;
2. Add a large half pot of water into the soup pot and boil;
3. Add chicken pieces and winter bamboo shoots and copy them until they are broken;
3. 4. Remove and filter the water;
5. Pour the copied chicken and winter bamboo shoots into the pressure cooker together with ginger slices;
6. Cover the pressure cooker and steam over the high heat for 20 minutes;
7. Open the cover and steam, add salt, cover the ordinary cooker, and boil for 10 minutes;
8. Add the pressure cooker when starting. Chicken essence and pepper can be seasoned.
- 5 Steamed meat and egg
material: lean pork meat 100 grams, egg one, water amount
seasoning: a little ginger powder, 5 grams of raw powder, a few drops of old soy sauce, 8 grams of salt, chicken essence, peppers and proper
method: 1. yolk and egg white separation;
2. add minced meat to egg whites, raw powder, old smoked, 4 grams of salt, stir evenly and stir. Strength;
3. Spread the minced meat evenly into the bottom of the stewing cup to form a smooth circle;
4. Stir the salt of the other half into warm water, pour it into the stewing cup, cover it;
5. Steam in the steaming pot, put it into the stewing cup, steam for 20-25 minutes; and
6. Open the cover, then the meat has floated. Put the yolk on the meat, cover it and steam for 5 minutes;
7. Add chicken essence and pepper to season, then sprinkle onions on it.
- 6 Material of Soybean Pigs Foot Soup
Material: One Pigs Foot, 150 grams of Soybean, 50 grams of Lentinus edodes, appropriate amount of water
Seasoning: Salt, chicken essence, pepper powder and ginger
Method: 1. Remove the pigs feet and cut them into small pieces, then copy them into broken water and fish them for drying;
2. Soybean foams in warm water;
3. Soak the mushrooms and wash the sand. Dust, drain water;
4. Pour all the above materials together with ginger slices into a pressure cooker, add proper amount of water and salt;
5. Cover the pot, turn it into a small fire after steaming over a large fire, and simmer for 25 minutes;
6. Open the lid and steam, add proper amount of chicken extract and pepper powder to season.
- 7 Material of crucian carp and radish soup
material: crucian carp, white radish, ginger slices, shallot
condiment: salt, chicken essence, pepper powder, a spoon of wine, pure milk 15ML, salad oil 50ML
method: 1. peeling of white radish, slicing into slices, killing live crucian carp, pickling with liquor for a few minutes after cleaning;
2 Pour the salad oil into the frying pan, heat it to 80% heat, then fry the crucian carp on both sides;
3. Transfer into the soup pot, radish, ginger slices and proper amount of water;
4. Change the heat to a low heat and simmer for 20 minutes;
5. Add proper amount of salt and simmer for another five minutes;
6. Turn off the heat, add chicken essence and pepper. Season with powder and sprinkle onions at last. Materials
Carassius auratus and radish soup
Material: Carassius auratus, white radish, ginger slices, onion powder a little
condiment: salt, chicken extract, pepper, a spoon of wine, pure milk 15ML, salad oil 50ML
method: 1. White radish peeled, sliced, live crucian carp killed, cleaned and marinated with material wine for a few minutes;< Br /> 2. Pour the salad oil into the frying pan, heat it to 80% heat, then fry the crucian carp on both sides;
3. Transfer into the soup pot, radish, ginger slices and proper amount of water;
4. Bring it to a low heat and simmer for 20 minutes;
5. Add proper salt, then boil for five minutes;
6. Turn off the heat and add chicken. Fine, pepper seasoning, and finally sprinkle onions.
- 8 Material of fresh mushroom rib tomato soup
Material: 200 grams of spareribs, 50 grams of fresh mushroom slices, 50 grams of tomato slices
seasoning: appropriate amount of cooking wine, salt, chicken extract and pepper
Method: 1. Cut the growing section of spareribs, add wine and salt to marinate for 15 minutes;
2. Pour proper amount of water into the soup, boil the spareribs after boiling. Floating powder, add proper salt, simmer for 1 hour;
3. Add mushroom slices and tomato slices, then boil for 5 minutes, finally add chicken essence and pepper seasoning.
- 9 Material
Red bean carp soup
Material: 1 kg or so carp, 60 g red bean
condiment: Ginger, salt, chicken essence, pepper, cooking wine, salad oil
Appropriate amount: 1. Red bean wash, foam with warm water for more than 4 hours;
2. Ginger slice, carp slice into three sections, back slice flower knife, add cooking wine to marinate for 15 minutes. Bell
4. Pour some oil into the frying pan and fry the fish on both sides until peeled;
5. Turn into a casserole, pour in soaked red red red red red beans and add appropriate amount of water;
6. Bring the fire to a boil, simmer for 20 minutes, add salt and boil for 5 minutes, and finally add chicken essence and pepper to season.
- 10 Material: eel, Angelica sinensis, astragalus, jujube 15 grams each, ginger
condiments: salt, chicken extract, pepper, cooking wine, salad oil
Appropriate amount: 1. Eel washed and cut into growing segments;
2. Angelica sinensis, astragalus, jube soaked in water for a few minutes, then washed and dried;
3. Add water to the soup pot, add a small amount of salt, cooking wine and salad oil;
4. Change the heat to a small one and simmer for 40-50 minutes;
5. Add chicken extract and pepper powder to season the pot when it starts.
- 11 Material
Fried green beans with mushroom: 100g of mushroom, 200g of tender green beans
seasoning: salt, chicken essence, pepper and salad oil
Appropriate amount: 1. Cut mushroom into small cubes and make green beans water;
2. Pour appropriate amount of oil into the frying pan and burn them hot;
3. Stir fry green beans and mushrooms;
4. Add appropriate amount of salt, chicken essence, salad oil. Stir-fry pepper well, and then serve in a pan.
- 12 Stewed mutton
ingredients: 500g mutton ribs, one onion, two green garlic and four or five ginger
condiments: salt, chicken essence, pepper powder, soup, cooking wine and salad oil
Appropriate amount: 1. Wash mutton and cut it into cubes;
2. Pour appropriate oil in a frying pan, heat, cook mutton, add appropriate amount of salt. Ginger slices, cooking wine, adding broth, boiling, and stewing on low heat for 2 hours;
3. Boil until meat is tender, add onions and garlic, and cook for 5 minutes;
4. Add chicken extract and pepper powder to season when boiling.
- 13 Materials for millet and jujube porridge
materials: millet 100g, glutinous rice and corn 25g, jujube seeds
seasoning: honey appropriate amount
method: 1. wash all materials;
2. pour into a high pressure pot, add appropriate amount of water, steam over a large fire, then change to a small fire, press for 10-15 minutes;
3. open the lid and put steam, add appropriate amount of bees Mix the honey well.
- 14 Material: roast duck breast meat 200 grams, mung bean sprouts 300 grams
seasoning: salt, chicken essence, pepper, vinegar, ginger powder, pepper, salad oil
Appropriate amount of practice: 1. ripe duck breast meat shredded, mung bean sprouts pinched the tail, wash and reserve;
2. fry pan pour appropriate amount of oil, hot, add ginger powder, ginger powder Pour in duck shreds and mung bean sprouts, stir-fry with vinegar, add proper salt, stir-fry chicken essence and pepper powder quickly for a few times, and then set the pan on the plate.
- 15 Material: 500 grams of spareribs, 15 grams of yellow flowers and fungus, 10 grams of wolfberry, 100 grams of clam meat, and several pieces of ginger
condiments: salt, chicken extract, pepper powder, cooking wine, salad oil
Practice: 1. Wash the foam of yellow flowers, fungus and wolfberry;
2. Stir fry pan with proper amount of oil, large amount of hot and hot, then burn. Stir-fry ginger slices and spareribs until broken;
3. Cook in cooking wine, turn into a pressure cooker, add proper salt, pour in all the village ingredients such as yellow flowers and agaric, add half pot water, cover the lid of the pot, steam over a large fire, change to a small fire, stifle for 30 minutes;
4. Turn off the fire, open the lid and set off steam, add chicken essence and pepper flavoring when starting the pot.
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