Can pregnant women eat wild rice?

Water bamboo is rich in nutrients, with high content of carbohydrates, fat and protein, making it suitable for most people to eat. But can pregnant women eat water bamboo? Pregnant women can certainly eat water chestnuts, but they need to control the amount and not eat too much. The way to eat茭白 is relatively simple. You can cut it into strips and stir-fry it, or you can eat it with other dishes. Just be aware that some foods cannot be eaten with茭白, such as honey.

Water bamboo is a food with high nutritional value, rich in various amino acids necessary for the human body. It has the effects of diuresis and water removal, clearing heat and relieving constipation, and treating edema of the limbs. At the same time, it can clear away heat, relieve irritability, and quench thirst. It is most suitable for consumption in summer. Pregnant women eating wild rice has the following benefits:

1.茭白 can relieve the symptoms of edema of the limbs in the middle and late stages of pregnancy, while also quenching thirst, promoting diuresis, and replenishing the body. Eating it in summer can relieve the troubles and cool down the heat for expectant mothers.

2. Water bamboo is rich in carotene and multiple vitamins, which can protect the fetus's vision development and improve immunity.

3. The carbohydrates, proteins and fats in茭白 can supplement the nutrients needed by the human body and have the effect of replenishing the body.

4. Water bamboo has low calories and high water content, and it is easy to feel full after eating it. The soybean alcohol in茭白 can remove active oxygen in the body, thereby preventing the production of melanin, softening the stratum corneum on the surface of the skin, making the skin smooth and delicate, and having a beauty effect.

How to eat wild rice stem for pregnant women

Pregnant women can eat water bamboo shoots, and there are many ways to cook it. Wild rice is suitable for cooking methods such as stir-frying and roasting, or as an ingredient or stuffing.

Fried pork slices with wild rice stem

Ingredients: 150g pork, 3 wild rice stems

Accessories: oil, salt, cooking wine, starch, shredded ginger, soy sauce, chicken essence

practice:

1. Cut the pork into thin slices, cut the wild rice stem into half and then slice them.

2. Add appropriate amount of starch, salt and cooking wine to the cut meat slices, stir well and let it stand for 30 minutes.

3. Heat up a pan with oil, add the marinated meat slices, stir and remove from the pan after they change color.

4. Take another pot, pour in appropriate amount of oil, add shredded ginger and stir-fry until fragrant.

5. Pour in the wild rice slices, stir-fry until soft, then add appropriate amount of salt (about 1 minute).

6. Add the minced meat slices and stir-fry for about 2 minutes.

7. Add appropriate amount of light soy sauce, stir-fry evenly, add appropriate amount of chicken essence, sprinkle with chopped green onions, remove from the pan, and eat while hot.

Tips: The amount of all dishes is determined by your own preference. The meat slices and wild rice stems should be stir-fried separately. The meat slices do not need to be marinated for a long time. You can take them out when they change color. Salt has been added to the meat slices when they are marinated, so there is no need to add too much light soy sauce later. Just add a little color. If you feel the food is a bit dry when cooking, you can add a little water.

Braised wild rice stem

Ingredients: soy sauce, salt, sugar, green onion

practice:

1. Peel the water chestnuts, wash and cut into inch-long pieces.

2. Heat the wok and add some oil, then add the wild rice stem and stir-fry for one or two minutes.

3. Add salt for seasoning, add a spoonful of sugar for seasoning, and dark soy sauce for color.

4. After stir-frying evenly, add appropriate amount of water. Bring to a boil over high heat, then turn to medium heat and simmer until flavors are absorbed. When the color is bright red, turn off the heat and sprinkle some chopped green onions on top.