How to make papaya soup to promote lactation

Many mothers will find that they have insufficient milk during the confinement period, and they will become very worried. In fact, this can be improved through daily diet, so there is no need to worry too much. You can drink papaya soup at this time, because this soup has a very good lactation effect, and after drinking it, the mother's milk will become more sufficient.

It is suitable for patients with swollen and painful legs and feet, numbness, etc. caused by spleen dampness. 1000g mutton, 5g grass fruit,

1000g papaya[1], 300g peas, 500g glutinous rice, 200g sugar, a little salt, MSG, and pepper. Preparation and usage: Take the papaya juice and set aside. Wash the mutton and cut into small cubes. Wash the japonica rice, cardamom and peas separately, put them into the pot with the mutton, and add appropriate amount of papaya juice and water. Bring the pot to a boil over high heat, then simmer over low heat until the peas are softened and the meat is cooked. Add sugar, salt, MSG and pepper before eating. Eat as a meal.

Ingredients: 1000g papaya, 5g tsaoko, 1000g mutton, 300g peas, 500g polished rice, 200g sugar, appropriate amounts of salt, MSG, and pepper

Introduction:

[Effects] Strengthens the spleen and removes dampness. It is suitable for symptoms such as swelling and pain in the legs and feet, and numbness due to spleen dampness.

[Production process]

1. Wash the grass fruit, mutton, peas and glutinous rice; extract the papaya juice for later use.

2. Cut the mutton into small pieces of 2 cm square, put them into an aluminum pot, add papaya juice, cardamom, peas, rice, and appropriate amount of water, bring to a boil over high heat, then simmer over low heat until the peas are cooked and the meat is cooked.

3. Add sugar, salt, MSG and pepper.

4. It can be eaten as a side dish or alone.

Source: "Essentials of Food and Drink"

Fresh medicinal papaya fruit contains more tannins and organic acids, and a relatively low sugar content, which makes it taste sour and astringent and is not suitable for eating raw. But its fruit is nutritious and rich in vitamins. The acid components in papaya include malic acid, citric acid, tartaric acid, etc. These organic acids have pure sour taste. After proper dilution and supplementation with certain sweeteners such as sucrose or honey, they can be made into products with unique flavor.