What are some light diet recipes for confinement period?

The diet during the confinement period needs to be taken seriously, because the confinement diet is extremely important for the mother's physical recovery, and confinement meals are an indispensable supplement. However, the mother's body consumes too much and needs some nutritious food to supplement, while irritating food is very detrimental to the body's recovery. Therefore, a light diet is the best choice. Let's take a look at what are the light confinement recipes?

1. Pumpkin and Barley Porridge

Nutritionist recommendation: Anti-inflammatory and analgesic + lowering blood pressure

Ingredients: 1 bowl of rice, 100 grams of pumpkin, 1 egg, 40 grams of coix seed, 10 grams of wolfberry, 1 scallion

Seasoning: 4 cups of broth, 1/2 teaspoon of salt

practice

1. Wash the ingredients, chop the green onion, slice the pumpkin, blanch and remove from the heat. Boil the barley in boiling water for 30 minutes and remove from the water. Take the egg white from the egg.

2. Pour the broth into the pot, add the pumpkin slices and cook until they are well-seasoned, then remove from the pot, keep the broth, add the rice and coix seeds and cook evenly.

3. Add salt to taste, pour in egg white and mix well, pour into a bowl and top with pumpkin slices, finally sprinkle with wolfberries and green onions.

2. Lotus root oatmeal porridge

Nutritionist recommendation: Eliminate fatigue + enhance physical strength

Ingredients: 90g rice, 20g oatmeal, 100g lotus root, 50g pork tenderloin, 30g carrot

Seasoning: 1 tsp salt

practice

1. Wash the materials. Slice the lotus root, shred the carrot, and shred the pork tenderloin.

2. Put rice in a pot, add water and bring to a boil, then add oatmeal and lotus root slices, bring to a boil over high heat then turn to low heat and cook until thick.

3. Add shredded carrots and pork tenderloin and cook until done, then add salt to taste.

3. Milkfish belly porridge

Nutritionist recommends: repair wounds + strengthen teeth

Ingredients: 2 milkfish bellies (about 90g each), 90g rice, 4 slices of ginger, 1 stalk of celery

Seasoning: 2 tsp rice wine, 1 tsp salt, 1 tsp wine-fried shallot

practice

1. Wash the materials. Cut the milkfish belly in half, slice the ginger, chop the celery, and soak the rice in water for half an hour.

2. Pour the rice and water into the pot and cook into porridge. Add the fish maw and rice wine and cook until the fish meat changes color.

3. Add shredded ginger and salt to season, then sprinkle with chopped celery and fried green onions.