What is suitable for pregnant women to eat?

For pregnant women, it is good to eat some pig's feet properly. Pig's feet not only have the effect of beautifying and nourishing the skin, but also have relatively high nutritional value and taste very delicious. They can promote appetite and regulate the body for pregnant women. They are also good for the fetus. For pregnant women, you can eat pig's feet stewed with papaya, or pig's feet stewed with chestnuts and carrots, etc., which are all good choices.

What is suitable for pregnant women to eat when stewing pig's feet? 1. Papaya stewed pig's feet

Ingredients: one pig's trotter, one papaya, ginger, salt, and green onions.

practice:

1. Carefully scrape off the hair of the pig's trotters, wash them clean, put them in a pot with clean water, bring to a boil, remove the blood foam and set aside.

2. Peel the papaya, cut it in half, remove the pulp and cut into pieces for later use.

3. Bring a pot of water to a boil, add pig's trotters and ginger (peeled and flattened). Bring to a boil over high heat, then switch to medium-high heat and simmer for about 30 minutes. Then switch to medium-low heat and simmer for about 45 minutes. Then pour in the chopped papaya, bring to a boil again and simmer on medium-low heat for about 30 minutes until the pig's trotters are rich in gelatin and the papaya is soft.

4. Sprinkle some green onions and add salt to taste before drinking.

2. Stewed Pig's Trotters with Chestnuts and Carrots

Ingredients: 300 grams of pig's trotter, 200 grams of chestnuts, 1 carrot, 2 star anise, 1 bay leaf, 10 grams of peeled ginger, 10 grams of rock sugar, 5 grams of fennel, 15 milliliters of light soy sauce, appropriate amount of chopped green onion, appropriate amount of salt, ingredients for pickled pig's trotter (30 milliliters of rice wine, 10 grams of peeled ginger, 5 grams of white pepper, appropriate amount of salt).

practice:

1. Wash the carrots and cut into dice.

2. Take a bowl, add pig's trotter pieces and marinade, mix well and marinate for 20 minutes.

3. Take a piece of gauze, wrap the star anise, bay leaves, fennel, and peeled ginger slices, tie it tightly with string to make a material bag.

4. Heat the oil in a pan, add the marinated pig's trotters, stir-fry over high heat for 2-3 minutes, and put into the stew pot.

5. Add rock sugar, light soy sauce, seasoning packet, chestnuts and enough water to cover all the ingredients into the stew pot. Bring to a boil over high heat, then reduce to low heat, cover the pot and simmer for 60 minutes.

6. Add carrots and cook for half an hour until the chestnuts and carrots are soft.

7. Add salt to season, take out the seasoning packet from the pot, sprinkle with chopped green onions and serve.

3. Yam, Corn and Pig’s Trotter Soup

Ingredients: 1 pig's trotter, 2 colored corns, 2 Chinese yam, 10 dates, 1 handful of peanuts, 2 pieces of ginger, 1 scallion, appropriate amount of white wine, appropriate amount of salt, and a few drops of balsamic vinegar.

practice:

1. Roast the pig's trotters over fire to remove the hair.

2. After washing, start cutting from the middle of the two big hooves. Stand it upright and chop it down to remove the big tendons.

3. Chop the pig's trotter into two halves.

4. Cut the two halves in half again, and cut them into 4 halves.

5. Heat a frying pan over low heat without adding oil, put in the pig's trotters and roast over low heat until the skin turns slightly yellow.

6. Put pig's trotters and a large piece of ginger (crushed) in cold water, then add appropriate amount of white wine and boil over high heat.

7. Take out the pig's trotters, wash them clean, and put them into the pressure cooker. Add red dates, peanuts and chopped corn; peel the yam, cut it into sections and add it. Add enough water to cover the ingredients. Add a few drops of balsamic vinegar and simmer for 30 minutes.

8. After 30 minutes of exhaust, sprinkle in appropriate amount of salt and stir well. Use an oil skimmer to skim off the oil on the top. Sprinkle with appropriate amount of green onions.