The practice of fish soup in confinement, the practice of stewed fish soup in confinement

Ingredients: 500 grams of pork ribs, 2 sweet oranges.

Production steps: 1. Chop the ribs into the same length and clean them.

2. Put the clean pork ribs in a pot of boiling water and blanch them, and rinse off the surface after taking them out.

3. Put the pork ribs into a pot, add water, ginger, green onion, boil the water and simmer until cooked.

4. Squeeze the juice of the orange flesh, wash the orange peel and cut a little shreds for decoration.

5. Add 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of sugar and 1 teaspoon of salt to the orange juice to make the sauce.

6. Add the seasoned sauce to the wok and bring to a boil, then put the cooked pork ribs in and simmer over low heat until the sauce thickens.

7. Serve the pork ribs and sprinkle with orange zest.

Crucian carp soup. Ingredients: 500 grams of crucian carp.

Production steps: 1. Clean and clean the crucian carp (or ask the seller to clean it up on your behalf), and then dry it with a kitchen paper towel.

3. Add water until the fish body is submerged, and cook over high heat until the fish soup turns white. (It's best to heat the water, the soup is easier to boil.) If you add cold water, you must cook it over high heat for the fish broth to turn white. )

4. After the soup turns white, add salt and a little sugar.

Crucian carp is a very nutritious ingredient, and there are many people who like to buy it, especially crucian carp soup, which has the effect of milking, and is a very good food for some women in confinement. But although some people know that crucian carp soup can come down, they don't know how to make crucian carp soup during confinement.

How to make confinement crucian carp soup.

1. Usually wash two clean double crucian carp.

2. Prepare green onions, ginger and garlic, pat flat, southern wine, salt, water, and everything is ready again**.

3. Heat the oil pan, don't have too much oil, put the fish in to fry, fry thoroughly on both sides, spray with southern wine, water, put green onions, pat the flattened ginger and garlic, boil over high heat, skim off the floating powder, simmer over medium heat, put a little vinegar and salt, and stew until the soup is white.

What foods can be eaten during confinement.

1. If you are weak after giving birth, you must eat more easily digestible foods, such as steamed eggs or millet porridge, which are good for women's health, and also have the effect of supplementing nutrients, and are also easy to digest.

2. During the confinement, the expectant mother must eat more nutritious food, such as fish and meat, so that she can secrete more milk for the child to eat. However, you should eat smaller, more frequent meals, which will help digestion and will not allow yourself to have a big belly.

Confinement is a very important thing for women, and doing a good job of confinement can reduce many diseases in the future. And the meals eaten during the confinement are also particular, such as crucian carp soup can make the mother produce a lot of milk for the child to eat, and the women in the confinement need to eat some nutritious food, so that the baby can grow faster.

Crucian carp soup is a great recipe for lactation. Crucian carp with grass, warm and low-breath, good water and milk. Postpartum new mothers, especially suitable for postpartum mothers who need to promote breastfeeding.

Ingredients: 2 crucian carp, 3 grams of grass, 4 slices of ginger.

Method: 1, crucian carp must choose fresh, not too big, when choosing crucian carp, be careful not to choose the kind with a big belly, the big belly looks fat, in fact, it is full of fish roe.

2. Choose two crucian carp, remove the scales, open the belly, remove the internal organs, gills and black membrane in the abdomen, and then clean it in clean water, but do not use salt, the pickled crucian carp has lost the original fish umami, wipe off the excess water on the crucian carp with a rag, and set aside.

3. Put a little oil in the pot, lard is the best, peanut oil is also good, but don't use soybean oil. The crucian carp soup made from soybean oil has lost its original color and has a strong beany smell, which I personally don't like. Rub the bottom of the pan with a slice of ginger so that it doesn't stick to the pan when frying the fish.

4. When the oil is hot, put the fish in the pot and fry it on both sides, and the color is golden.

5. Put the fried fish in a slow cooker, add ginger slices, pour in a pot of boiling water, put in the grass and simmer for 3 hours. There is another link that needs to be paid attention to here, usually we are cooking wine after frying the fish, today's crucian carp soup should not add cooking wine, because it is a confinement soup, the ingredients for cooking are as few as possible, to maintain the original taste of crucian carp, and there will be no stubble.

6. You can also add a little salt at the end and simmer for another 3 minutes. Be sure to remember to add salt at the end, adding salt in advance will not make the original color of the crucian carp soup.

Small nagging: 1. The crucian carp must be cleaned up, and the gills and the black membrane in the abdomen must be removed, otherwise the stewed soup will be fishy.

2. If you want to stew milky white soup, the crucian carp should be fried in oil first, and then poured into boiling water to stew.

3. The grass can be milked, and a few grams can be put at a time.

4. Good grass is white and tasteless, and if it is bitter, it is because of the addition of heavy powder.

5. At present, the crucian carp on the market is mostly artificially farmed, many fish farmers in order to pursue short-term interests in the fish feed to promote the growth of chemical components, so that the growth period of the fish is shortened, the individual increases, as far as the nutrition of the crucian carp is concerned, the size of the fish is no difference, but the large crucian carp has the suspicion of abusing the growth promotion feed, so I think that the size of the wild crucian carp has no difference in nutrition, and the small crucian carp is better from the perspective of safety.

Plenty of fluids should be given after giving birth. However, most of the new mothers' milk ducts are not completely clear, so don't be too anxious to drink the soup to promote lactation, otherwise it may hurt so much that you want to cry during the first two or three days after giving birth. You can drink a little egg soup, fish soup and other lighter soups, and the soup should not be too salty.

Crucian carp soup. Raw materials: 500 grams of fresh crucian carp, 6 grams of grass, a little refined salt.

Production: First remove the scales and internal organs of the fresh crucian carp, add the grass to cook the soup, eat the fish and drink the soup twice a day, and drink it for 3-5 days.

Crucian carp can replenish deficiency in harmony, infiltrate moisture and water, warm and smooth qi, and has the effect of reducing swelling, water and breastfeeding; Tongcao can also ventilate the milk, and the effect is better when paired with crucian carp, but crucian carp soup should be eaten lightly.

Black chicken and white phoenix soup.

Ingredients: 1 black-bone chicken (about 750 grams), 50 grams of white anchovy mushrooms.

Seasoning: 10 ml of rice wine, appropriate amount of salt, 5 grams of green onion, ginger slices, and chicken essence.

Method: 1. Remove the hair and internal organs of the black-bone chicken and wash it.

2. Boil an appropriate amount of water and ginger slices, add black-bone chicken, add rice wine and green onions, simmer over low heat until crispy, then add white anchovy mushrooms, add salt and chicken essence to taste and boil for 3 minutes.

The effect of black-bone chicken nourishing liver and kidney is very good, eating this product is good for liver and kidney, sperm and blood, milk and milk, for postpartum supplementation, the effect of increasing milk is particularly wonderful.

Hoancillary pig's trotter soup.

Ingredients: 2 pig trotters, 150 grams of peanuts.

Seasoning: Salt and chicken essence to taste.

Method: Wash the pig's trotters after removing the hoof nails and hair, put them in a stew pot with peanuts, add an appropriate amount of water and stew over low heat, and then add salt and chicken essence to taste.

Peanuts are sweet in taste, flat in nature, enter the lungs and spleen meridians, and have the effect of benefiting qi, nourishing blood, moistening the lungs, and stomach. Pig's trotters are sweet and salty, flat in nature, enter the stomach meridian, and have the effect of nourishing blood and milk. Both of them can replenish blood and lactation, and are the best products for postpartum mothers.

Stewed soybeans with pig's trotters is also a traditional confinement soup.

Steamed quail with red dates.

Ingredients: 2 quails, 15 grams of red dates.

Seasoning: 10 grams of ginger (peeled), 10 grams of green onions, 10 ml of vegetable oil, 5 grams of salt, appropriate amount of starch, 3 ml of rice wine.

Method: 1. Chop the quail into pieces, slice the red dates and ginger, and cut the green onion into sections.

2. Mix the quail pieces, red dates, ginger slices, salt, rice wine and starch and put them on a plate.

3. Steam through water until cooked, heat vegetable oil in a pot, pour it on the quail and serve.

Quail is known as "animal ginseng", the protein content is much higher than other meats, and the cholesterol content is very small, the content of multivitamins is 1-3 times higher than that of chicken, and it is easy to digest and absorb, which is very suitable for new mothers. Traditional Chinese medicine believes that quail can replenish the five internal organs, benefit sperm and blood, and when paired with red dates, the blood tonic effect is better.

In the first two weeks after giving birth, the diet should be gradual, mild and light, and in order to help the wound heal, the diet should avoid hot foods such as alcohol and sesame oil as much as possible. The 3rd to 4th week is the stage of supplementing nutrition and helping the mother to recover her strength, and some herbs and ingredients can be used to replenish qi.

I wish all babies in the world can grow up healthy and happy!

Crucian carp tofu soup can be made in the confinement period, and the method is as follows: after the crucian carp is washed, it is put into a pot and then put in a casserole. It tastes better when it is cooked with tofu.

The nutritional value of carp: carp is not only high in protein but also of good quality, which can provide the human body with the required amino acids, minerals, vitamin A and vitamin D; Edible effect of carp: long-term eating of carp can eliminate edema and clear milk, and has the effects of clearing heat and detoxifying, relieving cough and qi, tonifying the spleen and stomach.

Tofu is rich in nutritional value, containing a variety of vitamins and minerals, especially calcium, iron, and zinc. It can effectively supplement all kinds of nutrients needed by the human body, and has a good effect on enhancing the body's immune function.

Ingredients: 3 grams of green onions, 3 grams of ginger, 1 crucian carp, 10 grams of starch, 1 star anise, appropriate amount of green onions, 1 liter of water.

Excipients: 5 ml of cooking oil, 2 grams of salt.

The method is as follows: 1. Slice the green onion and ginger, clean the crucian carp and remove the head and fins.

2. Put the crucian carp on a plate and sprinkle the starch evenly on both sides.

3. Remove from the pot and pour oil, add ginger slices and crucian carp after the oil is hot, and fry the crucian carp until golden brown on both sides.

4. Remove from the pot and pour water, add star anise, green onions, and crucian carp, and bring to a boil over high heat.

5. Add an appropriate amount of salt to the pot to taste and cook over medium heat for 10 minutes.

6. Put it out of the pot and put it on a plate, and the stewed fish soup can be made.

Food preparation. Ingredients: 2 crucian carp.

Excipients: 1 white radish, 5 shiitake mushrooms, 1 piece of tofu.

Seasoning: 3 slices of ginger, 2 green onions, 1 4 tsp salt, 2 tbsp oil, 2,000ml cold water.

Production steps. 1.Remove the scales of the crucian carp, wash the internal organs, and marinate in cooking wine for 20 minutes; Cut the white radish into thick slices and the tofu into large pieces;

2.Pour a little corn oil into the pan and fry the crucian carp until golden brown for later use;

3.Take another pot and turn on high heat, pour in water, put green onions and ginger slices into the fire and boil. After the water is boiled, add the fried crucian carp;

4.After boiling the pot again, turn to low heat and simmer for 30 minutes, at which point the soup turns milky white;

5.Add the white radish and tofu cubes, cook together, and simmer for 20 minutes on low heat;

6.Add a pinch of salt, MSG and pepper to taste before cooking.

Things to look out for:

1.Be sure to put salt at the end.

2.The earthy smell of crucian carp is strong, and the black membrane in the fish's stomach must be removed;

3.When cooking crucian carp soup, be sure to heat the water so that the cooked crucian carp soup can be milky white.

The correct way to make crucian carp soup for pregnant women is to wash the crucian carp first, absorb the water, change the knife, smear the salt, and then fry the crucian carp in hot oil for 3-5 minutes, add boiling water, ginger slices, and boil out the white thick soup until now, the specific steps are as follows:

1. Prepare a crucian carp, about 3-400 grams, and clean it.

2. Drain the fish with kitchen paper, change the fish to a knife, and smear it with salt, (I don't like to add starch to affect the taste of the soup).

3. The black membrane inside the fish must be cleaned, otherwise it will affect the taste.

4. Put the bottom oil in the pot, you can have a little more, about 50ml, shake evenly, heat over low heat until smoking, this step is to heat the pan to avoid sticking to the pan.

5. Cool for 30 seconds, slowly add the fish, avoid the deep fryer.

6. After putting in the fish, shake slowly to avoid the fish sticking to the pan, try not to use a shovel halfway, and fry slowly over low heat for 3-5 minutes.

7. Turn the fish over with a spatula and continue to fry for 3-5 minutes, then empty the excess oil and leave a little bit.

8. Add boiling water, ginger slices, cover the pot, and slowly boil out the milky white soup.

9. Simmer over low heat for 5 minutes.

10. Boil it so it's almost there.

11. The incomparably delicious crucian carp soup is boiled.

12. If the taste is light after the pot, add a little salt, but be sure to drink it while it is hot, otherwise it will be a little fishy when it is cold. The taste is fresh and sweet, especially suitable for postpartum recovery, improving immunity, and replenishing nutrition.

The confinement crucian carp soup is prepared as follows:

Ingredients: 2 crucian carp.

Excipients: 1 white radish, 1 piece of tofu.

Seasoning: 3 slices of ginger, 2 small slices of green onions, 1 4 tsp salt, 2 tbsp oil, 2000 ml cold water.

Method: 1. Remove the scales of the crucian carp, remove the internal organs and wash it, and marinate it in cooking wine for 20 minutes; Cut the white radish into thick slices and the tofu into large pieces.

2. Pour a little corn oil into the pot and fry the crucian carp until golden brown for later use.

3. Take another pot**, pour in water, put green onions and ginger slices to boil over high heat, and fry the crucian carp after the water boils.

4. After boiling again, turn to low heat and simmer for 30 minutes, at which point the soup turns milky white. Add white radish and tofu cubes and cook together, simmer for 20 minutes with the lid open.

5. Add a little salt, monosodium glutamate and pepper to taste before cooking.

Key points for making crucian carp soup:

1. Before boiling crucian carp soup, be sure to clean the crucian carp, especially the black membrane and dirty blood in the belly of the fish.

2. Fry crucian carp in lard, and the stewed soup will be thicker, whiter, and more fragrant.

3. If you want the fish soup to be thick and white, the first step is to fry and supplement the oil, so that it is convenient to emulsify into a thick white fish soup when stewing.

4. Secondly, it is necessary to simmer over high heat, so that the thick soup can be produced over high heat; You don't need too much condiment, salt and pepper are enough to avoid affecting the freshness of the soup.