Can I eat beef during confinement?

After a woman has just given birth, her body is relatively weak and she needs some nutritious food to replenish the nutrients lost in the body. Pregnant women can eat beef during the confinement period. Beef contains a lot of amino acids and fatty acids, which can supplement vitamins B and C. However, when cooking beef, try to use less salt, otherwise it will increase blood pressure. This can cause blockage in milk flow, which is very detrimental to the growth of the fetus.

Beef contains a variety of essential amino acids, proteins, fats, carbohydrates, and vitamin B needed by the human body.

1. Vitamin B

2. Niacin, calcium, iron, phosphorus and other ingredients have the effects of nourishing the spleen and stomach, replenishing qi and blood, strengthening tendons and bones, and are suitable for postpartum women. This dish of beef with tangerine peel has the effects of strengthening the spleen and promoting qi, stimulating appetite and eliminating dampness, nourishing internal organs, and replenishing qi and blood. Eating it can nourish the body and increase appetite for postpartum women. Ingredients: 500 grams of beef leg, 15 grams of tangerine peel, 20 grams of soy sauce, 5 grams each of salt, onion, and ginger, 2.5 grams of garlic, 0.5 grams each of dried chili and pepper powder, 50 grams of sweet wine juice, 25 grams each of sugar and sesame oil, 1 gram of MSG, and 50 grams of cooking oil. Preparation: 1. Wash the beef and cut into

1.5 cm square dices; soak the tangerine peel in warm water for 5 minutes, wash it with clean water to remove the hesperidin and reduce the bitterness, and cut it into thin strips; remove the impurities from the ginger, onion, and garlic, wash them, cut the onion into small sections, cut the ginger into strips, and cut the garlic into slices. 2. Place the pot on the fire, add in oil and heat it, add in the diced beef and stir-fry. After the water is dried, add boiling water to cover the diced beef. Bring to a boil over high heat, skim off the foam, then simmer over low heat. Cover the pot and simmer until the meat is cooked through. Pour into a large soup bowl. 3. Place the pot on the fire, add oil, heat it over high heat, add tangerine peel, scallion segments, ginger shreds, garlic slices, chili powder, and fermented rice wine juice and mix well, add beef, soy sauce, salt, sugar, and MSG, stir-fry quickly for a few times, heat it over high heat until the soup is dry, sprinkle in pepper powder, and drizzle with sesame oil. Features: Fresh, fragrant and spicy, with unique flavor.