Chaoshan postpartum diet recipes

During the confinement period, since women need to breastfeed their children, they need to pay special attention to their diet. Otherwise, if the diet is improper, it is likely to affect the quality of women's milk, and thus affect the baby's development and growth. In fact, there are still many foods suitable for women to eat during the confinement period, such as milk and egg porridge, ginseng and black chicken soup, steamed eggplant segments, etc.

1. Milk and Egg Porridge

Nutritional analysis: Milk and egg porridge has the effects of nourishing the spleen and stomach, replenishing qi and blood, and activating blood circulation. It is suitable for postpartum weakness, dry mouth and thirst, postpartum diarrhea, postpartum bloody dysentery, and postpartum lochia. It is an excellent product for women's postpartum nourishment and health care.

Preparation method:

1. Wash the millet thoroughly.

2. Put the pot on the fire, add appropriate amount of water and millet, boil it over high heat first, then simmer over low heat until the porridge is thick, beat in the eggs, cook for a while, and season with brown sugar before eating.

2. Ginseng and black chicken soup

Nutritional analysis: This soup replenishes qi and produces blood, warms the middle and replenishes deficiency. It has therapeutic and tonic effects on various diseases caused by insufficient Qi and blood in women after childbirth, such as pale or sallow complexion, dizziness, fatigue of limbs, shortness of breath, palpitations, loss of appetite, etc.

Preparation method:

1. Kill the chicken, scald it with boiling water, remove the feathers, cut open the abdomen and remove the internal organs, wash it with clean water and set aside.

2. Wash the ginseng and angelica with clean water, cut into slices and set aside.

3. Wash the casserole, put the chicken into the casserole, add appropriate amount of water, put it on the stove and cook until the chicken is well-cooked. Remove the bones, add ginseng and angelica and cook for about 40 minutes. Add salt to taste and drink the soup and eat the chicken.

3. Steamed Eggplant

Nutritional analysis: Eggplant is one of the few purple vegetables and is a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P. Vitamin P can soften capillaries, prevent small blood vessel bleeding, and is beneficial for patients with hypertension. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on edema. Steaming eggplant will not lose its sweetness and it is low in oil.

Preparation method:

(1) Cut the eggplant into long sections. Put oil and water in a large bowl, add the eggplant to the bowl and mix well.

(2) Remove the eggplants from the plate, cover with heat-resistant film, and steam in an electric cooker or microwave until soft.

(3) Drain the water and eat with sauce.