What kind of soup is best for pregnant women to drink?

Pregnant women need to pay special attention during pregnancy, because at this time, the body is not just theirs. No matter what you do, you must first consider your baby, especially when it comes to diet, because you can only supplement it. Sufficient nutrition allows the fetus to better absorb nutrients. Therefore, it is good for pregnant women to drink more soups with high protein and other nutrients during pregnancy.

1. Gorgon and red bean frog soup

Food: half a catty of lean meat (preferably pig meat), frogs (large, 2-3), 1 tael of gorgon seeds, 2 taels of adzuki beans, and a small piece of tangerine peel.

practice:

1. Wash all the ingredients, soak the tangerine peel in water until soft, scrape off the soft capsule inside and set aside.

2. Cut the lean meat and frog into large pieces and boil them in water for two minutes. Take them out and wash away any blood stains.

3. Put all the ingredients into the pot, add 80% of water, simmer over high heat for 20 minutes, then simmer over low heat for 2-2.5 hours, season to taste and drink.

2. Huaishanyao Soup

Ingredients: 250 grams of winter melon, 1 pair of pork loins, 15 grams of barley, 15 grams of astragalus, 15 grams of yam, 5 mushrooms, and 10 cups of chicken soup.

practice:

Peel and core the winter melon, cut into chunks, and remove the stems of the mushrooms. Cut the pork loin in half on both sides, remove the white part, then cut it into slices, wash it and run it over hot water. Pour the chicken soup into the pot and heat it. Add the ginger and green onion first, then add barley, astragalus and winter melon, and cook over medium heat for 40 minutes. Add the pork loin, shiitake mushrooms and yam, cook over low heat for a while, and season.

3. Mushroom, Scallops and Pork Ribs Soup

Ingredients: half a pound of ribs, 8 chicken feet (it is recommended to use fresh chicken feet, not frozen) mushrooms (about 8 small ones, 5 large ones), 5 scallops.

practice:

1. Put the ribs and chicken feet into cold water and boil for two minutes. Take out the clean blood water and set aside (it is recommended not to cut off the nails of the chicken feet to avoid the greasy soup);

2. Wash the mushrooms and soak them in water for a while, soak the scallops in water and tear them into pieces;

3. Add 80% water to the pot, add all the ingredients, boil over high heat for 20 minutes, then simmer over low heat for 2-3 hours, season to taste and serve.

4. Luffa and lean meat soup

Ingredients: 1 to 2 loofahs, 200 grams of lean pork.

practice:

Wash and cut the loofah into cubes (peeled or not is up to everyone, the skin has more nutritional value, but the taste is not pure), slice the lean pork (slightly marinate with a little peanut oil and cornstarch to make the meat tender and smooth), wait for the pot After the water boils, add the loofah and meat slices and bring to a boil.