Can pregnant women eat hawthorn in stew, and what is the effect of putting hawthorn in it when stewi

Precautions for eating hawthorn during pregnancy.

Consume in moderation. Although hawthorn can promote appetite, hawthorn is a very sour food, and eating too much will cause pantothenic acid in the stomach, which is counterproductive.

Do not eat hawthorn products.

Hawthorn is processed to make hawthorn cakes, hawthorn slices, etc., although the taste becomes better, but in the process of processing, a large amount of sugar will be added, and some preservatives.

Expectant mothers should avoid consuming too much sugar during pregnancy, which can easily cause high blood sugar and even gestational diabetes. Gestational diabetes can cause macrosomia and even fetal death from hypoxia.

How to arrange the diet scientifically during pregnancy?

Eat less processed foods.

During pregnancy, the diet should be natural and healthy, and eat more vegetables, fruits, and grains.

Eat less processed pastries, which often have many taste-enhancing additives added to them, which are not good for fetal health.

Expectant mothers should pay attention to the freshness of food during pregnancy and eat less leftovers, because leftovers will produce nitrite, which is not good for health.

Eat more whole grains. Compared with fine grains, coarse grains are relatively difficult to digest, which will slow down the rise of blood sugar, which is beneficial to expectant mothers with gestational diabetes and control blood sugar.

Supplement with adequate protein.

Fetal growth and development are inseparable from high-quality protein, so expectant mothers should eat more milk, eggs, beef, etc. It is not only beneficial to the development of the fetus, but also to enhance one's own immunity.

Hawthorn has the effect of making beef and mutton crispy and fishy.

When stewing beef, the hawthorn is cooked together, and the beef is cooked quickly, and the taste of the beef does not change at all, because hawthorn has the effect of making the beef and mutton crispy and fishy.

Hawthorn is suitable for people: all those who are full of stomach after injury and food, especially those who have meat accumulation and epigastric pain, are the most suitable to eat; It is suitable for middle-aged and elderly patients with heart weakness, hypertension, coronary heart disease, angina, hyperlipidemia, paroxysmal tachycardia and various cancers.

Stewed meat is easier to stew and can also play a role in relieving greasyness.

In addition to chicken, hawthorn has the same effect on beef, pork, etc. Hawthorn has a high content of organic acids, which can tenderize the fiber of the meat, making it easier to stew and can also play a role in relieving greasyness. Fresh hawthorn is subject to the season, and you can choose dried hawthorn when stewing meat.

The amount of dried hawthorn should not be too much, generally a pound of meat with 5 or 6 slices is more delicious, which can make the meat more tender and does not affect the effect of other condiments.

Stew Tips:

In the process of stewing meat, if you find that the water is not enough, do not add cold water, otherwise the sudden change in temperature will cause the surface of the meat to shrink suddenly, the meat quality will become hard, the taste will become worse, the fishy smell is not easy to volatilize, and the ingredients are not easy to taste.

Bring to a boil on high heat and simmer slowly over low heat, which will cause the moisture in the meat to lose too quickly, resulting in a worse taste; Finally, add salt before cooking, because putting salt too early will cause the protein in the meat to solidify, resulting in an aging taste.

The above content reference:

People's Daily Online-Hawthorn dry stew is more likely to rot.

If you put a little hawthorn in the stew, the meat can be stewed quickly to a crispy crisp. Especially when stewing mutton, put half a pack of hawthorn slices in the pot to remove the smell of mutton.

Hawthorn is also rich in acids and lipases, which can enhance the action of enzymes after entering the stomach, and can neutralize amines in meat, thereby removing the fishy smell, and can also promote meat digestion and help cholesterol conversion. Therefore, for people who feel full after eating meat or greasy things, putting hawthorn in the meat can have the best of both worlds. You can wash 10 grams of hawthorn and put it directly into the soup, or you can decoction 15 grams of hawthorn first, remove the slag and add it to the meat and stew it together.

Precautions for stew.

It should be noted that stewed meat should not be stewed with a strong fire all the time, because the meat that has been stewed with a strong fire is not satisfactory in terms of nutritional value or taste.

It should be noted that when the meat is stewed over a strong fire, the fire is large and the meat is warmed high, and the flavor substances in it will volatilize prematurely, and the aroma and taste will be greatly reduced before the meat is completely stewed. Secondly, if the meat is stewed over high heat, the protein and fat components in the meat will age if they continue to be heated after coagulation.

Hawthorn contains a certain amount of lipase and hawthorn acid. The lipase in hawthorn promotes lipolysis; Hawthorn acid can improve the activity of proteolytic enzymes, and because the main components of meat are protein and fat, stewed meat is more rotten and easy to cook.

Hawthorn is mainly to remove the fishy smell and improve the umami of the raw material itself!

It also speeds up cooking!

I often put dried hawthorn slices when cooking, but I put them again when I am 6 ripe!

Otherwise, the hawthorn will be too sticky!

You need to use hawthorn to enhance the flavor, just like putting sugar in stir-fry to enhance the flavor, not how much to put in.

Adding hawthorn to the stew will make the meat stew faster.

Meat is easy to rot, easy to absorb, easy to digest.

It is okay to put hawthorn when cooking pork, hawthorn can be envious and the fishy smell of pork, making the pork more delicious, and at the same time it can also add some sourness and improve the taste of the dish.

When cooking pork, you can put in some hawthorn, which can play a role in removing the smell and increasing the freshness. The specific operation method is as follows:

1.Wash the pork and cut it into pieces, blanch it in boiling water, remove and drain it for later use.

2.Wash the hawthorn, remove the core, and cut it into small pieces for later use.

3.Add an appropriate amount of water to the pot, add pork pieces and hawthorn pieces, and bring to a boil.

4.After boiling, turn to low heat and slowly boil, during which you need to stir from time to time to prevent the pan from sticking.

5.Cook until the pork is cooked, the hawthorn has been boiled, add an appropriate amount of salt, monosodium glutamate and other seasonings to taste, and boil.

It should be noted that the amount of hawthorn should be put in the right amount when cooking pork, otherwise it will make the dish too sour and affect the taste. Generally speaking, about 500 grams of pork, put in 2-3 hawthorns will do. In addition, hawthorn also helps digestion and can increase appetite, but for people with problems such as excessive stomach acid and stomach cold, it is recommended not to eat more or avoid it.

When stewing meat, put in hawthorn, the function is: to make the meat stew soft and easy to chew. In particular, beef and mutton, which are more difficult to stew, can be stewed quickly after being put into hawthorn.

OK. Both fresh and aged can be used for stewed meat, which can make the meat more susceptible to rotten.