Can you eat leek egg dumplings for half a month after cesarean section

It is best not to eat leek egg dumplings for half a month after caesarean section, because at this time the wound has not yet recovered, and leeks belong to a relatively spicy food.

Hello, if you have a caesarean section for half a month, leek egg dumplings can be eaten, but leeks are easy to cause bloating and are not easy to digest, so it is recommended not to eat too much.

Caesarean section can eat leek egg dumplings for half a month, it should be said that eggs and dumplings, they are more nutritious.

Caesarean section can eat leek egg dumplings for half a month, this can increase some nutrition, and you can also drink some soup and the like, there is no problem at all.

Of course, you can eat it, and half a month after cesarean section, you can eat leek egg dumplings, and there is no harm to the body.

Yes, this is only China's kind of exquisiteness, but there is no such thing as anyone saying this abroad.

It's been half a month since the caesarean section, of course you can eat dumplings, the kind of leek eggs with leek eggs, and cabbage eggs can also be.

You can eat leek-stuffed dumplings for half a month after cesarean section, as long as you eat less jealousy and don't dip in vinegar.

I still don't recommend eating it, so I'd better wait for you to recover for half a month.

If you have a caesarean section for half a month, you can eat eggnog and choose dumplings, and there should be no difference.

Half a month after a caesarean section, I think it's best not to eat leeks, because leeks are hair and not easy to digest, you can eat eggs and carrots.

Yes, don't eat cold, spicy things, as long as there are nutritious things, you can eat whatever you like.

Hello, half a month after the caesarean section, you can go to some egg dumplings a little, this is not dry is not to eat too much.

You can't eat leeks for half a month, because leeks are not good for wound recovery, so it is recommended to eat leeks after complete recovery.

It is better not to eat dumplings stuffed with leeks and eggs. Because eggs are also a kind of hair product, they may not be good for wounds.

You have to ask the doctor about the question, it is generally possible to eat it.

I can eat general things after half a month of caesarean section, and dumplings should be edible.

Leeks are a food that rings all the time, and it is best not to eat them during confinement.

I think you should try not to eat this because your wound is not completely healed.

Of course, I can eat dumplings with leeks and eggs for half a month after cesarean section, and there is nothing wrong with eating him.

Can you eat leek-filled egg stuffed dumplings for half a month after cesarean section? Half a month after cesarean section, you can eat egg dumplings stuffed with leeks.

If you have a caesarean section for half a month, you should not eat this dumpling egg. Leek.

Can you eat leek egg dumplings for half a month after cesarean sectionCaesarean section for half a month, you can eat leek egg dumplings.

Two months after the resumption of cesarean section, the wound has almost recovered, and it is possible to eat nine-vegetable dumplings. However, considering that the nine vegetables have the effect of returning milk, it is recommended to be cautious.

Let's take a look at the recipe for a set of nine-dish dumplings:

Ingredients: 1 handful of nine vegetables, 2 eggs, 150 grams of radish, 40 grams of vegetable oil, 10 grams of sesame oil, a little salt.

Ingredients: 10 grams of starch, 10 grams of all-purpose flour, 100 grams of cold water (if you don't make ice flower fried dumplings, you can skip this step).

Production process:1All-purpose flour and cold water are put into the same basin, first stirred with chopsticks to form a flocculent, then kneaded into a smoother dough by hand, covered with plastic wrap for 15 minutes, kneaded again, the dough is soft and smooth; In summer, when the weather is hot, you can knead the dough with cold water, and when it is cold in winter, you can use warm water or half boiling water and half cold water to knead the dough; The water absorption rate of flour is different, and the dough used in general dumplings is relatively soft, and the amount of water is 60-70% of the amount of flour is more appropriate;

2.Nine vegetables choose to remove the old leaves, clean them, especially the roots will have some soil hidden, which needs to be cleaned repeatedly, or cut directly with scissors; Eggs and turnips ready;

3.Pour an appropriate amount of vegetable oil into the wok, when the oil temperature is just a little hot, pour the beaten egg liquid into the pot, and stir constantly with chopsticks to make the eggs coagulate and clump together, and the egg pieces are small and uniform; To tell you a tip, if you want the eggs to be fluffy and tender, add about 20 grams of cold water to the egg liquid, and do not put salt in the egg liquid; Turn off the heat immediately after the eggs are lumped and let them cool before use;

4.Chop nine vegetables and set aside;

5.I used a bag of 150 grams of radish, which was chopped with a knife, which could be more integrated with the egg and nine vegetables;

6.Mix the chopped eggs, minced nine vegetables, and chopped Wujiang radish with a pinch of salt and 10 grams of sesame oil; This step should not be mixed in advance, but should be completed before cutting the agent and rolling the skin to prevent the soup from coming out of the nine dishes;

7.Put the dough on the kneading mat, sprinkle a little flour (outside the amount) and knead it into long strips, then cut it into evenly sized agents, and roll it into a round skin that is slightly thinner around the side and thicker in the middle;

8.Take an appropriate amount of eggs and radish filling and put it on the round skin, depending on your own craftsmanship;

9.Wrap the dumplings in your own way, and place each dumpling in a frying pan or on a floured curtain;

10.Put the dumplings in the frying pan, then pour an appropriate amount of oil (outside the portion), and turn on the high heat to set the bottom;

11.Take advantage of the frying dumplings to mix a syrup juice: 10 grams of starch + 10 grams of all-purpose flour + 100 grams of cold water, mix into a slurry without pimples and granules for later use; This is the amount of all dumplings, which can fry 3 pots of dumplings;

12.After the bottom is fried with beautiful golden scars, turn to low heat;

13.Stir the starch slurry again, scoop 1 3 evenly in the frying pan with a small spoon, the bottom of the pot is very hot, and soon ice flowers are formed, cover with a lid, and steam the upper dough of the dumplings with the water vapor in the starch slurry; After hearing the squeak, open the lid of the pot, buckle a ** on the dumplings, hold the plate with one hand, and turn the pot upside down with the other hand, and the fried dumplings are all on the plate; It can be dipped in balsamic vinegar or chili oil to add flavor.

It is not recommended to eat nine-vegetable dumplings after cesarean section. Nine vegetables belong to the hair and will affect the healing of wounds. Consider eating dumplings with other fillings.

Ingredients: 400g Chinese cabbage, 200g minced pork, 10g ginger, 20g green onion, 30g shrimp skin, 2 tablespoons (30ml) soy sauce, 2 tablespoons (30ml) peanut oil

Steps:1Clean the Chinese cabbage, use Tupperware's small cyclone chopper to chop the Chinese cabbage, sprinkle salt to kill the water of the cabbage.

After a few minutes, squeeze out some of the water in the cabbage, then pour the peanut oil into the cabbage, stir well, so that the oil can wrap the cabbage and keep the moisture of the cabbage.

3.Beat the ginger and green onions in a food processor until the green onions and ginger are minced, put the minced meat, shrimp skin, minced green onion and ginger and soy sauce in a large bowl, stir well in one direction, and let rise for 15 minutes. Mix the minced cabbage with the minced meat, stir well clockwise, and stir the minced meat to make it stronger.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

It is not recommended to eat nine-vegetable egg dumplings after giving birth. For breastfed mothers, eating nine vegetables will lead to milk return. Let's take a look at how to make a nine-dish egg dumpling:

Nine dishes egg dumplings stall shed:

Ingredients: 3 eggs, 1 lock of nine vegetables, appropriate amount of dried shrimp, appropriate amount of horn melon, appropriate amount of flour, 1 handful of corn flour, appropriate amount of salt, appropriate amount of corn oil, appropriate amount of soy sauce, appropriate amount of Sichuan pepper powder, appropriate amount of pepper.

How to make it: 1.Prepare the ingredients needed for the filling.

2.Prepare the flour with corn flour.

3.Add a small amount of salt to the flour ingredients, knead it into a slightly soft dough, and let the lid rest in a warm place for a while, so that you can use the time to rest to prepare the filling.

4.Wash and remove the seeds of the carob melon, insert it into shreds, put in an appropriate amount of salt and marinate until there is water oozing.

5.When the oil is hot, pour in the beaten egg mixture and stir it in one direction so that the scrambled eggs are broken and tender and delicious.

6.Wash the nine vegetables, control the moisture, and chop them.

7.Dry the pickled carrot and set aside.

8.Chop the soaked dried shrimp and put it together with the nine vegetables, the broken eggs, and the dehydrated horned melon.

9.Add salt, corn oil, soy sauce, peppercorns, pepper and other seasonings and stir well.

10.Roll the awakened dough into long strips and knead into small pieces.

11.Roll out the cake with a rolling pin.

12.Take a pancake and top with the appropriate amount of filling.

13.According to their own habits, they are hungry and stupid and wrapped into dumplings.

14.Put it in the pot and cook it, and see that the belly of the dumplings is bulging, and it will rebound immediately when you press it with your hand.

Hello! After giving birth, you can eat leek egg dumplings. Eggs are nutritious, leeks are laxative, and are beneficial to maternal health.

Hello subject! Pregnant women can eat leek egg dumplings after giving birth, leek egg dumplings, not only dry mouth mu lead delicious, but also very nutritious, very empty time after the loss of good recipes.

Do not eat nine vegetables after cesarean section, because nine vegetables belong to hair and are not conducive to wound healing after eating. Under normal circumstances, it takes about 42 days after giving birth for the body's various functions to return to their normal state, so it is best to eat it after a month.

Here's how to make this dumpling:

Ingredients: nine vegetables, potatoes, minced meat.

Seasoning: thirteen spices, salt, oyster sauce, sesame oil, light soy sauce.

2. Knead the dough with your hands, knead it into a softer dough, cover the pot, or a layer of plastic wrap, and let the dough rest for a while.

3. Prepare an appropriate amount of meat filling, add thirteen spices, salt, oyster sauce, sesame oil, light soy sauce, follow one direction, stir well, so that the meat filling is fully energized, such dumpling filling is delicious, remember to marinate for 10 minutes.

4. Clean the leeks and potatoes, control the moisture, cut them into small cubes, pour them into the adjusted meat filling, add an appropriate amount of cooking oil, stir well to lock the moisture of the vegetables, and then add an appropriate amount of salt and pepper according to personal taste, so that the filling is finished.

5. Sprinkle some dry flour on the cutting board, knead the dough, knead it a few times, knead it into long strips, and then divide it into dough of equal size.

6. Press it repeatedly with the palm of your hand, roll it into a thick dough in the middle and thin around it, scoop in the filling, close the mouth and pinch it tightly to prevent the filling from being exposed.

7. Boil water in the pot, wait for the water to boil, don't put too much at a time, stir gently with a spatula, wait for the dumplings to float, add half a bowl of cold water, repeat the cold water 3 times, and you can get out of the pot.

How to choose nine dishes:

First: Nine vegetables with yellow, messy, yellow, and insect eyes must not be bought, and they should not be given for free, and they look too stout, and they may use too much fertilizer to buy carefully.

Second: we need to choose nine vegetables with thick roots, as well as smooth root cuts, fresh and green colors are good, such nine vegetables have high nutritional value; On the contrary, the nine vegetables with thin and uneven roots are not fresh and nutritious.

Thirdly, we grasp the root of the nine vegetables and observe the leaves, which are very fresh if the leaves can stand upright, and if the leaves are loose and drooping, they are not fresh.

Fourth: Nine vegetables are divided into wide leaves and narrow leaves, and the leaves of the wide leaf nine vegetables are light green, with less fiber and better taste; The leaves of the fine-leaved nine vegetables are slender, the leaf color is dark green, the fiber is more, and the taste is not urgent, and the wide leaves are thick.

Fifth: Pinch the roots, the nine dishes that can be pinched with your fingers are relatively fresh, so it is very important to choose the ingredients of the nine dishes.

It is not recommended to eat dumplings with nine-vegetable fillings after caesarean section, especially in the short term, which is not conducive to wound recovery.

Let's take a look at the preparation of nine-dish stuffed dumplings:

Nine cabbage pork recipe:

Ingredients: 30 grams of nine vegetables, appropriate amount of cabbage, 200 grams of meat, half a head of garlic, half a red pepper, 30 grams of peanut oil, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 2 grams of refined salt, 1 gram of Sichuan pepper powder.

Cooking steps:1Start by preparing all the ingredients.

2.After tearing off the skin of the cabbage without washing, cut the cabbage into shreds with a knife.

3.Cut the red pepper into shreds, peel and cut the garlic into thin slices, and pick and wash the nine vegetables and cut them into sections.

4.Wash the plum blossom meat and cut it into thick strips.

5.Put the cut plum meat in a bowl and add cooking wine to remove the fishy seasoning.

6.Add starch and mix well and marinate for 10 minutes. The shredded meat stir-fried in this way is tender and juicy, and has a good taste.

7.Heat the pot and pour in the peanut oil to heat it, first heat the garlic slices, and then add the marinated plum meat strips.

8.Stir-fry quickly over high heat until the plum blossom strips change color, then add oyster sauce to enhance the flavor and increase the taste.

9.Continue to stir-fry over high heat until the plum strips are broken.

10.At this time, add the shredded cabbage and continue to stir-fry over high heat.

11.Add salt and peppercorns to taste.

12.Continue to stir-fry over high heat until the cabbage juices come out and change color.

13.Add the shredded red pepper and nine chopped vegetables.

14.Stir-fry evenly over high heat to turn off the heat.

Nutritional value of nine vegetables:

1.Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Cabbage nutritional value:

1.Cabbage has a high moisture content (about 90%) and low calories, but the calories in most cabbage silk salads are 5 times higher than that of simple cabbage.

2.Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations, so pregnant women and patients with anemia should eat more cabbage.

3.The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables.

Chinese cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.